Pistachio Bread

I absolutely love making Pistachio Bread, it’s a deliciously unique treat that’s perfect for any time of day. This recipe combines the wonderful flavor of pistachios with a moist and tender bread texture. The process is fairly simple, making it a great baking project for beginners. I always enjoy using fresh, roasted pistachios to give the bread the perfect amount of nuttiness. Whether it’s for breakfast, a snack, or even dessert, Pistachio Bread is sure to satisfy your cravings.

Tips for Perfecting the Recipe

Ingredient Quality: Use high-quality ingredients for the best results. Fresh eggs, premium cake mix, and fresh pistachios can make a significant difference in flavor.

Pudding Mix: Ensure that the pistachio pudding mix is of the instant variety. This affects the texture and moisture of the bread.

Mixing the Batter: Avoid overmixing the batter as it can lead to a dense bread. Mix just until the ingredients are combined.

Oven Calibration: Make sure your oven is properly calibrated. An oven thermometer can help you ensure that the temperature is accurate.

Pan Preparation: Grease the pans well and use the cinnamon-sugar mixture as directed. This not only prevents sticking but also adds a nice flavor and texture to the crust.

Batter Consistency: The batter should be thick but pourable. If it’s too thick, a little extra water or milk can be added.

Baking Time: Oven temperatures can vary, so start checking the bread around 40 minutes. It’s done when a toothpick inserted into the center comes out clean or with a few moist crumbs.

Cooling: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This helps the bread set and prevents it from breaking apart.

Glaze Consistency: For the glaze, adjust the amount of milk to get the right drizzling consistency. It should be fluid but not too runny.

Adding Nuts: If you’re adding extra pistachios to the batter, chop them finely to ensure they are distributed evenly and don’t sink to the bottom.

Food Coloring: If using food coloring to enhance the green color, add it sparingly. Too much can affect the flavor and appearance.

Storage: Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate or freeze as directed.

Ingredients Needed for This Recipe

1 (15.25-ounce) box yellow cake mix
2 (3.4-ounce) boxes instant pistachio pudding mix
4 eggs
¼ cup vegetable oil
⅛ cup water
1 cup sour cream
2 tablespoons sugar
1 teaspoon cinnamon
½-1 cup chopped pistachios

For the Glaze:

2 cups powdered sugar
2 tablespoons melted butter
1 teaspoon almond extract
1 teaspoon vanilla extract
Milk (as needed)

Instructions for Making Pistachio Bread

Preheat the oven to 350°F.
In a large bowl, mix the dry cake mix, dry pudding mix, eggs, oil, water, and sour cream until well combined. Set aside.
In a small bowl, mix the sugar and cinnamon. Grease 2 regular-size loaf pans and sprinkle the sugar mixture evenly on the bottom and sides of the pans.
Pour half the batter into each pan. Bake for 45 minutes. Let cool.
For the glaze, combine powdered sugar, melted butter, almond extract, and vanilla. Add milk, 1 tablespoon at a time, until it reaches the Drizzle glaze over bread and sprinkle with chopped pistachios. Serve and enjoy!

Tips

Add green food coloring to the batter for a more vibrant green color.
Include crushed pistachios in the batter for extra crunch.
For mini-loaves, fill pans no more than ½ way and check every 5 minutes after 25 minutes of cooking.