1. Can I use a different pudding mix if I don't have pistachio?

Yes, you can substitute vanilla or almond pudding mix, though it will change the flavor slightly. Pistachio pudding gives the bread its unique nutty taste and green color.

2. How can I make this pistachio bread healthier?

You can substitute Greek yogurt for sour cream, use coconut oil instead of vegetable oil, and reduce the amount of glaze or skip it altogether for a lighter version.

3. Can I freeze pistachio bread?

Absolutely! Let the bread cool completely, wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Add the glaze after thawing for best results.

Pistachio Bread - Superb Recipe

Description

An easy and sweet pistachio bread recipe made with cake mix and instant pudding, perfect for beginner bakers. Moist, flavorful, and topped with a simple almond glaze.

Ingredients

Scale

1 (15.25-ounce) box yellow cake mix
2 (3.4-ounce) boxes instant pistachio pudding mix
4 eggs
1/4 cup vegetable oil
1/8 cup water
1 cup sour cream
2 tablespoons sugar
1 teaspoon cinnamon
1/2–1 cup chopped pistachios
2 cups powdered sugar (for glaze)
2 tablespoons melted butter (for glaze)
1 teaspoon almond extract (for glaze)
1 teaspoon vanilla extract (for glaze)
Milk as needed (for glaze)

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Instructions

Preheat the oven to 350°F and grease two standard loaf pans. Sprinkle the inside with a mixture of sugar and cinnamon.
In a large bowl, mix the cake mix, pistachio pudding mix, eggs, vegetable oil, water, and sour cream until smooth and combined.
Divide the batter evenly between the prepared pans, smoothing the tops.
Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
Cool the loaves in the pans for 10 minutes, then transfer to a wire rack to cool completely.
In a bowl, whisk together powdered sugar, melted butter, almond extract, and vanilla, adding milk as needed until pourable.
Drizzle the glaze over the cooled bread and sprinkle with chopped pistachios before serving.

Notes

If your bread sinks, it may be overmixed; stir just until combined.
For an extra green color, add a few drops of green food coloring to the batter.
Store leftover bread tightly wrapped at room temperature for 3-4 days or freeze for up to 3 months.
To make mini loaves, fill pans halfway and start checking for doneness around 25 minutes.
Apply the glaze after thawing if freezing the bread.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 loaf
Calories: 2270
Sugar: 309g
Sodium: 3217mg
Fat: 63g
Saturated Fat: 27g
Unsaturated Fat: 28g
Trans Fat: 1g
Carbohydrates: 404g
Fiber: 6g
Protein: 28g
Cholesterol: 425mg