Prepare to fall in love with your new favorite baking project: Pistachio Pudding Bread. Soft, moist, and bursting with that distinct pistachio flavor, this bread is a cross between a tender pound cake and a quick bread, tinted a cheerful spring green. Thanks to a few clever shortcuts, you’ll enjoy bakery-quality results with hardly any effort. With its nutty aroma, hints of almond, and a gentle dusting of powdered sugar, every slice feels like a celebration. If you’ve never tried Pistachio Pudding Bread before, you’re seriously in for a treat!
Ingredients You’ll Need
One of the things I love most about Pistachio Pudding Bread is how each ingredient comes together to make something that tastes much more sophisticated than it looks. Let’s peek at what makes this loaf so special, and why you’ll want every item in your mixing bowl.
- Instant pistachio pudding mix: This is the secret weapon for both color and flavor, infusing the bread with an irresistible pistachio hue and taste.
- Yellow cake mix: Provides that bakery-soft texture and base, letting you skip a lot of the usual measuring and mixing—so easy!
- Large eggs: These give the bread structure and help it stay moist for days.
- Water: Keeps the batter light and everything blending smoothly together.
- Vegetable oil: The key to creating a rich, tender crumb that stays fresh.
- Chopped shelled pistachios: For crunch, extra flavor, and those beautiful little green flecks throughout each slice.
- Almond extract (optional): Just a splash takes the nutty flavors up a notch and makes every bite sing.
- Powdered sugar (optional): Perfect for dusting the top and adding that irresistible finishing touch.
How to Make Pistachio Pudding Bread
Step 1: Prep Your Oven and Pan
First things first, preheat your oven to 350°F to make sure it’s perfectly hot when your Pistachio Pudding Bread goes in. Then, grease and flour a 9×5-inch loaf pan (or two smaller ones if you like mini loaves)—this classic step ensures your bread slips out without sticking.
Step 2: Mix the Batter
Grab your largest mixing bowl and toss in the yellow cake mix, instant pistachio pudding mix, eggs, water, oil, and almond extract if you’re using it. Use a hand mixer or good old-fashioned whisk and blend everything until your batter looks smooth, thick, and slightly green—about two minutes should do the trick.
Step 3: Fold in the Pistachios
Stir in the chopped pistachios gently using a spatula. This distributes little bites of crunch throughout your loaf and adds color and flavor in every slice.
Step 4: Bake
Pour your lovely green batter into the prepared loaf pan, using a spatula to smooth the top. Place it into the oven and bake for 50 to 60 minutes. You’re looking for a golden top and a toothpick to come out clean from the center—then you know it’s done!
Step 5: Cool and Finish
Let your bread cool in the pan for about 10 minutes (this helps it release easily), then transfer it to a wire rack to cool completely. Once it’s cool, dust the top with powdered sugar if you like—this final touch makes your Pistachio Pudding Bread look bakery-fresh.
How to Serve Pistachio Pudding Bread
Garnishes
A sprinkle of powdered sugar is classic, but you can easily take it up a notch with a drizzle of simple almond glaze or a scattering of extra chopped pistachios on top. Even a few edible flowers or rose petals would make your bread feel extra special for a brunch or tea party.
Side Dishes
Since Pistachio Pudding Bread has such a moist, cakey crumb, I love serving it with fresh berries, a dollop of whipped cream, or a scoop of vanilla ice cream. For a true afternoon treat, pair with hot coffee or fragrant tea.
Creative Ways to Present
Slice the bread thick and serve as part of a dessert platter alongside lemon bars and brownies, or cut into cubes for a stunning trifle layered with lightly sweetened whipped cream and fresh raspberries. Individual mini loaves or muffins also make adorable gifts for friends or neighbors.
Make Ahead and Storage
Storing Leftovers
Pistachio Pudding Bread stays moist for days, thanks to the pudding mix and oil. Once completely cool, wrap it tightly in plastic wrap or store in an airtight container at room temperature for up to four days. Slices make a perfect grab-and-go breakfast or anytime snack.
Freezing
This bread freezes beautifully! Wrap the whole loaf or individual slices in plastic wrap, then foil, and place in a freezer bag. It will keep its luscious texture and flavor for up to three months—perfect for when you want a homemade treat on hand.
Reheating
If you prefer your bread warm (and who doesn’t?), pop a slice in the microwave for about 15 seconds or toast lightly in a toaster oven for a crisp edge and soft center. Just be sure to wait to dust with powdered sugar until after reheating to keep it from melting away.
FAQs
Can I add mix-ins like chocolate chips to Pistachio Pudding Bread?
Absolutely! White chocolate chips are a classic addition and blend so well with the pistachio flavor. Feel free to get creative—dark chocolate, dried cranberries, or even sweet coconut all work wonderfully too.
Do I have to use almond extract?
Nope! Almond extract is optional, but it does boost the nutty profile of the bread. If you’re not a fan or don’t have any, feel free to leave it out—the bread will still be delicious and have plenty of pistachio flavor.
Can I make Pistachio Pudding Bread gluten free?
Yes, you can swap in your favorite gluten free yellow cake mix and check that your pudding mix is gluten free. The rest of the recipe stays the same—just bake and enjoy!
How do I know when the bread is fully baked?
Test the center of the loaf with a toothpick—if it comes out clean (a few moist crumbs are okay), and the top is nicely golden, your bread is ready. If the top browns too fast, you can tent it with foil during the last 10–15 minutes.
Can I make Pistachio Pudding Bread as muffins?
Definitely! Just scoop the batter into a lined muffin tin and bake at 350°F for 18–22 minutes, checking with a toothpick for doneness. Muffins are perfect for sharing or bringing to brunch!
Final Thoughts
If you’ve been craving a simple but show-stopping treat, Pistachio Pudding Bread is the answer. I hope you’ll tie on your apron, whip up a loaf, and taste the joy for yourself. Don’t be surprised if it disappears in record time—this is one recipe you’ll come back to again and again!
Print
Pistachio Pudding Bread Recipe
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful blend of pistachio pudding and yellow cake mix in this moist and flavorful Pistachio Pudding Bread. Topped with chopped pistachios and a dusting of powdered sugar, this easy dessert bread is perfect for any occasion.
Ingredients
Pistachio Pudding Bread:
- 1 box (3.4 oz) instant pistachio pudding mix
- 1 box (15.25 oz) yellow cake mix
- 4 large eggs
- 1 cup water
- ½ cup vegetable oil
- ½ cup chopped shelled pistachios
- ½ teaspoon almond extract (optional)
- powdered sugar for dusting (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F. Grease and flour a 9×5-inch loaf pan or two smaller loaf pans.
- Mix the batter: In a large bowl, combine the cake mix, pistachio pudding mix, eggs, water, oil, and almond extract (if using). Beat until smooth and well combined, about 2 minutes. Fold in the chopped pistachios.
- Bake: Pour the batter into the prepared loaf pan(s) and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Let the bread cool in the pan for 10 minutes, then remove and cool completely on a wire rack. Dust with powdered sugar before serving if desired.
Notes
- This bread stays moist for days and freezes well.
- Try adding white chocolate chips or glazing with almond icing for variations.
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