This pistachio bread is soft, sweet, and packed with nutty flavor – plus, that gorgeous green color makes it perfect for Christmas or St. Patrick’s Day! It’s an easy, foolproof recipe with cake mix and pistachio pudding that’s always a hit.
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Why this recipe works
- Incredibly soft & rich – Cake mix and pistachio pudding team up for the most tender, nutty, and flavorful loaf.
- Foolproof & easy – No fussy steps here! This recipe is as simple as mix, pour, and bake.
- A showstopper – That gorgeous green hue (thanks to a little food coloring) makes it perfect for Christmas, St. Patrick’s Day, or whenever you want a fun treat!
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Cake mix: Yellow cake mix keeps this recipe simple and foolproof – vanilla or white works too but changes the flavor slightly.
- Almond extract: Optional, but deepens the nutty flavor. If you skip it, the pistachio taste will be milder.
- Milk & sour cream: Whole milk keeps the bread rich, but 2% works too. Avoid skim – it’s too thin. Greek yogurt works as a swap for sour cream.
- Chopped pistachios: Adds crunch and more pistachio flavor. Omit if you prefer a smooth texture.
- Green food coloring: Optional, but gives the bread its signature color. Leave it out for a natural, more muted green.
- Cinnamon sugar: Adds a sweet, spiced swirl. You can skip it, but it makes the bread extra delicious!
Recipe variations
- Cranberry Pistachio Bread: Fold in dried cranberries for a sweet-tart contrast.
- Chocolate Chip Pistachio Bread: Add white or semi-sweet chocolate chips for a decadent touch.
Step by step overview
1. Before you begin:
If using, mix 4 tablespoons of light brown sugar with ½ teaspoon of ground cinnamon and dust the bottom of the pan with 1 tablespoon of this mixture.
2. Mix batter:
3. Layer:
Pour half of the batter into the prepared pan. Sprinkle with the remaining cinnamon-sugar mixture (if using), then top with the remaining batter.
4. Bake and cool:
Let the bread cool in the pan for 10 minutes, then remove to a rack and cool completely.
5. Glaze:
If the top browns too quickly, cover it loosely with foil during the last 10-15 minutes.
Adjust the consistency of the glaze with additional milk if needed.
Tips for success
- Mix gently – Stir the batter just until combined. Overmixing will make the bread dense instead of soft and fluffy.
- Don’t underbake – A toothpick should come out clean or with a few moist crumbs. If the center sinks, it wasn’t baked long enough.
- Let it cool – The bread needs to cool completely before glazing, or the glaze will melt right off.
- Cover if browning too fast – If the top starts getting too dark, loosely tent it with foil for the last 10-15 minutes.
- Use fresh pistachios – Stale nuts can taste bitter. If yours are older, toast them lightly to bring out their flavor!
Helpful hints
Troubleshooting & storage questions
This can happen if the bread is underbaked or if the batter was overmixed. Make sure your oven is properly preheated and avoid opening the oven door during baking.
Keep the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Yes, wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Unwrap and thaw on a rack at room temperature before serving.
Serving tips
This pistachio bread is based served a room temperature, or slightly warmed. It’s a total treat with a hot cup of coffee or tea – perfect for slow mornings or sneaking a slice in the afternoon.
Sometimes I slather on some cream cheese or cinnamon butter, or add a dollop of whipped cream. The fun green color makes it a holiday brunch favorite!
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Pistachio Bread
Ingredients
For the cinnamon-sugar (optional):
- 4 tablespoons light brown sugar
- ½ teaspoon ground cinnamon
For the bread:
- 1 (15.25-oz) box yellow cake mix
- 1 (3.4-oz) box pistachio pudding mix instant or regular; not prepared
- 4 large eggs
- ¾ cup whole milk
- ½ cup vegetable oil
- ¼ cup sour cream
- ½ teaspoon almond extract optional, but deepens the pistachio flavor
- ½ cup chopped pistachios
- 1-3 drops green food coloring optional, for a vibrant color
For the glaze:
- 1 cup icing sugar
- 1 tablespoon milk add more by ½ teaspoon if needed, but glaze should be thick
- ½ teaspoon almond extract
- ½ teaspoon vanilla extract
- ½ cup chopped pistachios for topping
Instructions
- Prep: Preheat oven to 350°F and grease a 9×5-inch loaf pan.If using the cinnamon-sugar, mix 4 tablespoons light brown sugar and ½ teaspoon ground cinnamon together, then dust the bottom of the pan with 1 tablespoon of mixture.
- Make batter: In a large mixing bowl, combine 1 (15.25-oz) box yellow cake mix, 1 (3.4-oz) box pistachio pudding mix (dry/not prepared), 4 large eggs, ¾ cup whole milk, ½ cup vegetable oil, ¼ cup sour cream, and ½ teaspoon almond extract (if using). Stir until the batter is smooth and evenly mixed.Add in ½ cup chopped pistachios, folding them in gently. If you’d like a brighter green color, mix in 1-3 drops green food coloring.
- Bake: Pour half of the batter into the prepared pan. Sprinkle with remaining cinnamon sugar (if using), then top with remaining batter.Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. If the top starts browning too quickly, loosely cover the bread with a piece of foil for the last 10-15 minutes. Do not underbake, or bread will sink in middle.
- Cool: Once baked, remove from oven and cool in pan on a wire rack for 10 minutes. Then, carefully remove from pan and cool on wire rack completely.
- Glaze: To make the glaze, whisk together 1 cup icing sugar, 1 tablespoon milk, and ½ teaspoon almond extract and ½ teaspoon vanilla extract in a small bowl. If needed, add more milk by ½ teaspoon to thin it out until it reaches a thick but spreadable consistency.Once the bread is completely cooled, drizzle the glaze over the top and immediately sprinkle with ½ cup chopped pistachios.
Notes
- Cake mix: Use yellow for best flavor, but vanilla works too.
- Almond extract: Deepens the nuttiness but optional.
- Milk: Whole milk is best; 2% works, but avoid skim.
- Sour cream: Keeps it moist; Greek yogurt works too.
- Chopped pistachios: Add crunch; skip for a smoother texture.
- Cinnamon sugar: Adds a sweet swirl but can be left out.
Don’t overmix; stir just until combined. Toothpick should come out clean or with moist crumbs. Cool fully before glazing or it will melt off. If the top browns too fast, tent with foil for the last 10-15 minutes. Use fresh pistachios – toast if they taste stale. Storage:
Wrap and store at room temp for 2 days, in the fridge for 5 (streusel may soften), or freeze for 3 months. To freeze, wrap whole or slice with parchment between layers. Thaw at room temp or microwave slices for a few seconds.
Jess says
My kid saw me opening your email and literally begged me to make this right away 😂 so we did, and best decision ever! It was soft, sweet, and full of flavor. We ate half the loaf warm out of the oven. Definitely making this again!
Nora says
Awww I’m so sorry/glad your kiddo made you try the bread, Jess – haha! Happy to hear you liked it!
Drew says
Looking forward to trying this recipe out! Question: should the Pistachios be salted or unsalted, or does it matter?
Thanks!
D
Nora says
Hey Drew,
So excited for you to try this recipe! I’d recommend using roasted unsalted pistachios for the best flavor – they add a little extra depth without any added salt. But if you only have regular unsalted pistachios, those will work just fine too!
Let me know how it turns out! 💚✨
Sarah-Lynn says
Saw this in my email earlier and decided to try it on a whim – wow, so easy and delicious! The pistachio flavor really comes through, and it was super moist. Definitely making this again!
Nora says
So glad you liked it, Sarah-Lynn!