Pistachio Pudding Bread: Easy, Moist, and Flavorful Recipe
A sweet, moist quick bread bursting with bright green color and classic pistachio flavor thanks to instant pudding. Simple to make using pantry staples, this bread is perfect for holidays, breakfast, or as an easy dessert. Includes a luscious almond glaze and chopped pistachios for crunch.
Ingredients
- 1 15.25 oz box yellow cake mix
- 2 3.4 oz boxes instant pistachio pudding mix
- 4 large eggs
- ¼ cup vegetable oil
- ⅛ cup water
- 1 cup sour cream
- 2 tbsp sugar
- 1 tsp cinnamon
- ½-1 cup chopped pistachios
- Glaze
- 2 cups powdered sugar
- 2 tbsp melted butter
- 1 tsp almond extract
- 1 tsp vanilla extract
- Milk as needed to thin
- Chopped pistachios for topping
Instructions
- Preheat oven to 350°F (175°C). Grease two regular-size loaf pans and sprinkle inside with sugar and cinnamon mixture.
- In a large bowl, mix cake mix, pudding mix, eggs, oil, water, and sour cream until well combined.
- Pour half the batter into each prepared pan. Sprinkle chopped pistachios on top, if desired.
- Bake for 45 minutes. Let cool on wire rack.
- Combine powdered sugar, melted butter, almond extract, vanilla, and enough milk to reach glaze consistency.
- Drizzle glaze over cooled bread and top with more pistachios.
Notes
- The bread is sweet, almost cake-like, with a festive green hue—great for St. Patrick’s Day.
- For extra crunch, fold pistachios into the batter.
- Keeps for 2-3 days at room temp or freeze slices for longer storage.
- Can be made in muffin tins for grab-and-go treats.
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