Pistachio Bread is a soft, moist quick bread bursting with sweet pistachio flavor and a beautiful light green color. Made with instant pistachio pudding mix, this easy recipe comes together with simple pantry ingredients, making it perfect for breakfast, brunch, dessert, or an afternoon snack.
Every time I bake this pistachio bread, it reminds me why I love simple, nostalgic recipes. It's one of those easy quick breads that comes together without much fuss, yet always turns out incredibly moist and full of sweet pistachio flavor. I love serving a slice with my morning coffee, sharing a loaf with friends, or wrapping one up as a homemade gift during the holidays. If you're looking for a recipe that's both beautiful and delicious, this pistachio bread is sure to become a favorite in your kitchen too.
Please let us know what you think in the comments or ratings below!
Try some of our other favorite breads: Cinnamon Swirl Bread, Cranberry Orange Bread, Homemade Zucchini Bread, or Chocolate Chip Zucchini Banana Bread.
Ingredients for Pistachio Bread
- yellow cake mix
- pistachio pudding mix
- chopped pistachios
- eggs
- oil
- sugar
- sour cream
- cinnamon
- water
- powdered sugar
- almond extract
- vanilla extract
- milk
- chopped pistachios
Yes. Instant pistachio pudding mix gives the bread its signature flavor, moisture, and soft texture. Cook-and-serve pudding mix will not produce the same results.
Absolutely! Chopped pistachios, pecans, or walnuts add a delicious crunch. Fold about ½ to 1 cup into the batter before baking.
Yes! Wrap the cooled loaf tightly in plastic wrap and then aluminum foil or place it in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the refrigerator or on the counter before serving.
Store the bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Yes! Fill muffin cups about two-thirds full and bake at 350°F for 18–22 minutes, or until a toothpick comes out clean.
Pro Tips for the Best Pistachio Bread
⭐ Use room-temperature ingredients. Eggs and other refrigerated ingredients blend more smoothly, creating a lighter, more even texture.
⭐ Don't overmix the batter. Stir just until everything is combined. Overmixing can make the bread dense instead of soft and tender.
⭐ Choose instant pistachio pudding. Instant pudding mix gives the bread its signature pistachio flavor, beautiful color, and extra-moist crumb.
⭐ Line your loaf pan. Parchment paper makes it easy to lift the bread out without sticking and helps with cleanup.
⭐ Let the bread rest before slicing. Waiting 20–30 minutes allows the crumb to set, making cleaner slices and even better flavor.
⭐ Freeze an extra loaf. This bread freezes wonderfully, making it perfect for holiday baking, gifting, or having an easy dessert ready whenever you need it.
How to make Pistachio Bread
- Preheat your oven to 350°F.
- In a large mixing bowl, combine the cake mix, pistachio pudding mix, eggs, vegetable oil, water, and sour cream. Mix until the batter is smooth and well combined.
- Fold in ½-1 cup chopped nuts (pistachios, pecans, or walnuts).
- In a small bowl, stir together the cinnamon and sugar. Grease two 8x4-inch loaf pans, then evenly coat the bottoms and sides of each pan with the cinnamon-sugar mixture.
- Divide the batter evenly between the prepared loaf pans.
- Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
- To make the glaze, whisk together the powdered sugar, melted butter, almond extract, and vanilla extract. Add the milk, 1 tablespoon at a time, until the glaze reaches your desired drizzling consistency.
- Drizzle the glaze over the cooled loaves, then sprinkle with ¼-1/2 cup chopped pistachios. Slice, serve, and enjoy!
Pistachio Bread
Ingredients
Pistachio Bread
- 1 box 15.25 oz. yellow cake mix
- 2 boxes 3.4 oz instant pistachio pudding mix
- ½-1 cup chopped pistachios
- 4 large eggs
- ¼ cup canola or vegetable oil
- 2 tablespoon granulated sugar
- 1 cup sour cream
- 1 teaspoon cinnamon
- ⅛ cup water
Frosting
- 2 cups powdered sugar
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 2-4 tablespoon milk
Instructions
Pistachio Bread
- Preheat your oven to 350°F.
- In a large mixing bowl, combine the cake mix, pistachio pudding mix, eggs, vegetable oil, water, and sour cream. Mix until the batter is smooth and well combined.
- Fold in ½-1 cup chopped nuts (pistachios, pecans, or walnuts).
- In a small bowl, stir together the cinnamon and sugar. Grease two 8x4-inch loaf pans, then evenly coat the bottoms and sides of each pan with the cinnamon-sugar mixture.
- Divide the batter evenly between the prepared loaf pans.
- Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely.
Glaze
- To make the glaze, whisk together the powdered sugar, melted butter, almond extract, and vanilla extract. Add the milk, 1 tablespoon at a time, until the glaze reaches your desired consistency.
- Drizzle the glaze over the cooled loaves, then sprinkle with ¼ to ½ cup chopped pistachios. Slice, serve, and enjoy!
Leave a Reply