Pistachio Bread Sweet Moist (Print-Friendly Version)
Moist pistachio bread topped with almond icing and crunchy nuts. Easy to mix, perfect for any occasion.
# List of Ingredients:
→ Batter
01 -
200 grams granulated sugar
02 -
80 millilitres vegetable oil
03 -
180 millilitres 2% milk
04 -
60 grams full-fat sour cream
05 -
2 large eggs
06 -
1 teaspoon pure vanilla extract
07 -
1 teaspoon almond extract
08 -
260 grams all-purpose flour
09 -
96 grams instant pistachio pudding mix
10 -
1.5 teaspoons baking powder
11 -
0.5 teaspoon baking soda
12 -
0.5 teaspoon kosher salt
13 -
30 grams chopped pistachios, divided
→ Icing
14 -
120 grams powdered sugar
15 -
0.5 teaspoon almond extract
16 -
30 millilitres 2% milk
# How to Prepare:
01 -
Preheat oven to 175°C. Grease a 23x13 cm loaf pan with baking spray and line the bottom with parchment paper for easy removal.
02 -
In a large bowl, combine granulated sugar, vegetable oil, milk, sour cream, eggs, vanilla extract, and almond extract. Whisk until fully blended.
03 -
Add all-purpose flour, pistachio pudding mix, baking powder, baking soda, and kosher salt to the wet mixture. Stir until the batter is smooth and fully combined.
04 -
Pour the batter into the prepared loaf pan. Sprinkle half the chopped pistachios evenly over the surface.
05 -
Bake for 60 minutes, or until a skewer inserted into the centre comes out clean.
06 -
Allow the loaf to cool in the pan for 15 minutes. Use the parchment sling to lift it out and transfer to a wire rack to cool completely.
07 -
In a small bowl, whisk together powdered sugar, almond extract, and milk until the icing is smooth.
08 -
Spread the icing evenly over the cooled bread. Sprinkle with the remaining chopped pistachios and let set for 15 minutes before slicing.
# Additional Information:
01 -
Store the bread in an airtight container at room temperature for up to one week or freeze for up to three months. Allow to thaw overnight at room temperature before serving.
02 -
Lining the pan with a parchment sling simplifies loaf removal without sticking or breaking.
03 -
Both 2% and whole milk are suitable for this preparation.