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This Pistachio Bread bakes up into a golden loaf with a tender crumb and sweet pistachio flavor both inside and out. It comes together in less than fifteen minutes and makes an easy treat for breakfast or an afternoon snack. The quick pistachio pudding hack guarantees a soft and moist texture every time which is why I keep this recipe close at hand for last minute baking cravings.
I first made this bread as a spring project with my kids and they always request the sweet almond glaze and extra pistachios on top. It is one of those recipes that disappears quickly in our house.
Ingredients
- Granulated sugar: brings sweetness and gives the loaf its golden hue Use fresh and fine textured sugar for best results
- Vegetable oil: ensures the bread stays moist and tender Any neutral oil works but I usually reach for canola
- Milk: helps hydrate and soften the crumb Two percent or whole milk both work well
- Full fat sour cream: adds richness and a subtle tang Avoid reduced fat sour cream for best flavor
- Large eggs: bind the loaf and provide structure Use fresh eggs with yolks that are bright yellow
- Pure vanilla extract: enhances aroma and pairs with pistachio Use real vanilla for a true depth of flavor
- Almond extract: heightens the nutty notes Stick to pure almond extract for best aroma
- All purpose flour: makes up the main structure Spoon and level flour when measuring to keep loaf light
- Instant pistachio pudding mix: is the secret to moist texture and lovely color Use the 3 point 4 ounce box of instant and double check it is not cook and serve
- Baking powder and baking soda: help the bread rise and stay fluffy Pick up fresh containers for strongest lift
- Kosher salt: balances out the sweetness and sharpens flavor Go for a fine grain to help it dissolve in batter
- Chopped pistachios: provide crunch and big pistachio flavor Choose unsalted and bright green nuts for the most attractive loaf
- Powdered sugar: forms the icing Look for a fine mesh brand
- Almond extract: flavors the glaze It echoes the loaf’s nutty undertone
- Milk: thins the icing for perfect drizzling Be conservative and add more as needed
Step-by-Step Instructions
- Prepare the Pan:
- Spray a nine by five inch loaf pan with baking spray and line the bottom with a strip of parchment paper Let the paper overhang the short sides to create a sling This ensures you can lift the bread out easily once it cools
- Mix the Wet Ingredients:
- In a large mixing bowl combine sugar vegetable oil milk sour cream eggs vanilla extract and almond extract Whisk until the mixture is completely smooth and homogenous
- Combine the Dry Ingredients and Finish Batter:
- Add flour instant pistachio pudding mix baking powder baking soda and salt right into the bowl with the wet ingredients Use a whisk or spatula and mix gently until only just combined A few lumps are okay at this stage
- Add Batter to Pan and Top with Nuts:
- Pour the batter into the prepared loaf pan Use a spatula to smooth the top Sprinkle with half of the chopped pistachios for extra crunch and color
- Bake and Cool:
- Bake in the preheated oven at three hundred fifty degrees Fahrenheit for one hour To check for doneness insert a toothpick in the center and look for moist crumbs but not wet batter Let the loaf cool in the pan fifteen minutes before lifting it onto a wire rack to cool completely
- Make the Icing:
- In a small bowl whisk powdered sugar almond extract and two tablespoons of milk until smooth The mixture should be thick but pourable
- Finish with Glaze and More Pistachios:
- Spread icing over the cooled loaf and immediately top with remaining chopped pistachios Let it set for about fifteen minutes before slicing
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I love how the instant pistachio pudding not only colors the bread a pale green but also gives a sweet gentle pistachio flavor that makes every slice so cheery Come spring I always remember mornings when my daughter helped sprinkle the last pistachios on top before the glaze set
Storage Tips
Keep the pistachio bread wrapped tightly at room temperature and it will stay moist for up to one week For longer storage wrap it in plastic wrap and then a layer of foil and freeze it for up to three months Slices thaw best overnight on the counter so they taste just as fresh
Ingredient Substitutions
You can swap out the sour cream for full fat Greek yogurt if needed Almond extract is the backbone of the aroma so do not skip it but if you must you can use just vanilla The recipe works equally well with canola oil or light olive oil Pistachios give the best texture but chopped almonds can fill in if you are out
Serving Suggestions
This bread is wonderful with morning coffee or tea Sometimes I serve it with a smear of butter or even a dollop of whipped cream for a more decadent treat It looks lovely on an Easter brunch table but also makes a great addition to lunchboxes
Cultural and Historical Context
Pistachio bread leverages an American shortcut by using instant pudding mix which became a baking trend in the late twentieth century It brings together Italian love for nutty flavors and American convenience Even though it is quick to make the flavor feels just as special as traditional European tea breads
Recipe Questions
- → How do you keep pistachio bread moist?
Using sour cream and oil ensures a soft, tender crumb that stays moist even after storing or freezing.
- → Can whole milk be used instead of 2%?
Yes, whole milk works just as well and adds extra richness to the bread's texture.
- → Do the chopped pistachios go inside the loaf?
Half the pistachios are sprinkled on top before baking, and the rest on top of the icing after the bread cools.
- → What’s the best way to remove the bread from the pan?
Line the pan with a strip of parchment to create a sling, making it easy to lift out once cooled.
- → How should this bread be stored?
Keep in an airtight container at room temperature for up to a week, or freeze for longer storage.
- → Can this bread be topped with something besides icing?
Absolutely! Try a light dusting of powdered sugar or enjoy plain for a less sweet finish.