Pistachio Bread
This soft and nutty pistachio bread is topped with a sweet glaze and crunchy pistachios - perfect for the holidays, St. Patrick's Day or any occasion!
Servings: 8 slices
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 9x5-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
Ingredient notes: Cake mix: Use yellow for the 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.
Tips: 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.