Pistachio Pudding Bread Recipe
If you’re searching for a dessert that’s as eye-catching as it is delicious, look no further than Pistachio Pudding Bread. Each slice of this irresistibly moist, slightly nutty loaf is flecked with a hint of pistachio green, thanks to the magic of instant pudding mix. This is the kind of recipe you’ll want to make for everything from brunches to potlucks, and it’s guaranteed to get people talking (and asking for seconds!). Whether you serve it plain or with a dusting of powdered sugar, Pistachio Pudding Bread always brings a little extra joy to the table.
Ingredients You’ll Need
This Pistachio Pudding Bread comes together with a handful of simple ingredients, each playing a starring role in creating its fabulous flavor, soft crumb, and signature color. You probably have most of these on hand, and the rest are easy to find at any grocery store!
- Instant pistachio pudding mix: The secret ingredient that gives the bread its subtle green hue, nutty flavor, and extra-moist texture.
- Yellow cake mix: Acts as the base for the bread, making the process quick and foolproof, while giving a soft, tender crumb.
- Large eggs: Provide richness and structure, helping the bread rise beautifully.
- Vegetable oil: Keeps the loaf moist and tender, even days after baking.
- Water: Adds just the right amount of moisture to bring the batter together smoothly.
- Sour cream: Gives a slight tang and an ultra-soft, melt-in-your-mouth texture.
- Chopped pistachios (optional): Add a satisfying crunch and a burst of real pistachio flavor in every bite.
- Almond extract (optional): Enhances the nutty aroma and rounds out the flavor profile.
- Powdered sugar for dusting (optional): A light dusting adds a beautiful finishing touch and a hint of extra sweetness.
How to Make Pistachio Pudding Bread
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or two smaller pans with nonstick spray or butter, making sure to coat all the corners. This will help your Pistachio Pudding Bread release easily and keep its lovely shape when it’s time to slice.
Step 2: Mix the Batter
In a large mixing bowl, combine the yellow cake mix, instant pistachio pudding mix, eggs, vegetable oil, water, sour cream, and almond extract if you’re using it. With an electric mixer set to medium speed, beat everything together for about 2 minutes, or until the batter is smooth and creamy. This step infuses the bread with flavor and ensures it bakes up light and fluffy.
Step 3: Add the Pistachios
If you love a little extra crunch and nutty flavor, now’s the time to gently fold in the chopped pistachios. This is optional, but highly recommended for true pistachio fans! Stir them in just until evenly distributed to avoid overmixing the batter.
Step 4: Pour and Smooth
Pour the batter into your prepared loaf pan(s), using a spatula to spread it out evenly and smooth the top. This helps the Pistachio Pudding Bread bake up evenly, with a beautiful golden finish.
Step 5: Bake to Perfection
Slide the pan into your preheated oven and bake for 50 to 60 minutes. You’ll know the bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. The aroma filling your kitchen will be absolutely irresistible!
Step 6: Cool and Finish
Let the bread cool in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool completely. If you like, sift some powdered sugar over the top just before serving for a pretty, bakery-style finish.
How to Serve Pistachio Pudding Bread
Garnishes
A simple dusting of powdered sugar is a classic choice, but don’t be afraid to get creative! You can drizzle the loaf with a sweet pistachio glaze, sprinkle extra chopped pistachios over the top, or even add a few edible flowers for special occasions. No matter how you dress it up, Pistachio Pudding Bread always looks inviting.
Side Dishes
This bread is delicious all on its own, but it also pairs beautifully with fresh berries, a dollop of whipped cream, or a scoop of vanilla ice cream. For brunch, serve it alongside a fresh fruit salad, yogurt, or even a cup of espresso to complement the nutty flavors.
Creative Ways to Present
Try baking the batter as muffins for grab-and-go treats or mini loaves for gifting. You can also slice it and layer with whipped cream and fruit to create a gorgeous trifle. However you serve it, Pistachio Pudding Bread brings a playful pop of color and flavor to any table.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Pistachio Pudding Bread tightly in plastic wrap or aluminum foil, or store it in an airtight container. It will stay moist and delicious at room temperature for up to 3 days. For longer storage, pop it in the fridge, where it will keep for up to a week.
Freezing
This bread freezes beautifully. Let it cool completely, then wrap tightly in plastic wrap and again in foil, or place in a freezer-safe bag. It will keep well in the freezer for up to 3 months. When you’re ready to enjoy, thaw it overnight in the refrigerator or on the countertop for a few hours.
Reheating
If you prefer your Pistachio Pudding Bread warm, simply slice and microwave individual pieces for about 10–15 seconds. For a slightly crisp edge, toast slices in a toaster oven. Serve as is or with a smear of butter for pure comfort.
FAQs
Can I make Pistachio Pudding Bread without the chopped pistachios?
Absolutely! The chopped pistachios are optional, so you can skip them if you prefer a smoother texture or need a nut-free version. The bread will still have plenty of pistachio flavor from the pudding mix.
Is there a way to make this recipe gluten-free?
Yes! Just substitute your favorite gluten-free yellow cake mix for the regular one. Make sure your pudding mix is gluten-free as well, and you’ll have a fantastic gluten-free Pistachio Pudding Bread.
Can I add food coloring to make the bread greener?
Definitely! If you want a more vibrant green color, add a few drops of green food coloring to the batter before baking. It’s a fun touch, especially for holidays like St. Patrick’s Day or spring celebrations.
How do I turn this recipe into muffins or mini loaves?
To make muffins, divide the batter among lined muffin cups and bake for 20–25 minutes. For mini loaves, pour into mini loaf pans and bake for 30–35 minutes. Keep an eye on them and test with a toothpick for doneness.
What’s the best way to keep Pistachio Pudding Bread moist?
The combination of sour cream and oil in this recipe helps keep the bread moist for days. Just be sure to wrap it well after it has cooled, and store it properly to lock in that irresistible softness.
Final Thoughts
If you’re ready to brighten up your dessert lineup, Pistachio Pudding Bread is a must-try. It’s easy, colorful, and so full of flavor that it’s sure to become a family favorite. Give it a go and watch as everyone falls in love with that delightful pistachio twist!
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Pistachio Pudding Bread Recipe
- Total Time: 1 hour 5 minutes
- Yield: 10–12 slices 1x
- Diet: Vegetarian
Description
This Pistachio Pudding Bread is a moist, flavorful quick bread that combines the rich taste of pistachio pudding with a yellow cake mix base. Enhanced with chopped pistachios and a hint of almond extract, it’s a delightful dessert or snack that’s easy to make and perfect for any occasion.
Ingredients
Dry Ingredients
- 1 box (3.4 oz) instant pistachio pudding mix
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup chopped pistachios (optional)
Wet Ingredients
- 4 large eggs
- 1/4 cup vegetable oil
- 1 cup water
- 1/2 cup sour cream
- 1/2 teaspoon almond extract (optional)
Finishing Touches
- Powdered sugar for dusting (optional)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or two smaller pans to prevent sticking during baking.
- Combine dry and wet ingredients: In a large mixing bowl, add the yellow cake mix, instant pistachio pudding mix, eggs, vegetable oil, water, sour cream, and almond extract if using.
- Mix batter: Using an electric mixer on medium speed, beat the mixture for about 2 minutes until it is smooth and well combined.
- Fold in pistachios: Gently fold in the chopped pistachios if you choose to include them for added texture and flavor.
- Pour batter and level: Pour the batter into the prepared loaf pan, smoothing the top evenly with a spatula.
- Bake: Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Optional dusting: Dust the cooled bread with powdered sugar before serving for an elegant finish.
Notes
- This recipe can also be baked as muffins; bake for 20–25 minutes in muffin tins.
- Mini loaves can be baked for 30–35 minutes instead of one large loaf.
- For a festive look, add green food coloring to the batter or top the bread with a pistachio glaze.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 20g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
