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Freshly baked pistachio bread loaf with glaze and pistachio topping on a white counter

Pistachio Bread

A moist, flavorful pistachio bread made with pudding mix and chopped pistachios. Easy to bake, bakery-quality, and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 55 minutes
Rest Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American, Italian-Inspired
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups All-purpose flour Sifted
  • 1 box Pistachio instant pudding mix 3.4 oz
  • 1 cup Granulated sugar
  • 2 Large eggs Room temperature
  • ½ cup Vegetable oil
  • 1 teaspoon Vanilla extract
  • 2 teaspoon Baking powder
  • ½ teaspoon Salt
  • ¾ cup Milk Room temperature
  • ½ cup Chopped pistachios Unsalted preferred
  • 2 tablespoon Butter Melted (for glaze)
  • ½ cup Powdered sugar For glaze
  • 1-2 tablespoon Heavy cream To adjust glaze thickness
  • Few drops Green food coloring Optional, for color enhancement

Equipment

  • 1 9x5-inch loaf pan Greased
  • 2 Mixing bowls Large
  • 1 Electric mixer or whisk
  • 1 set Measuring cups/spoons
  • 1 Wire cooling rack
  • 1 Rubber spatula For folding batter
  • 1 Toothpick For doneness testing

Method
 

  1. Preheat oven and grease loaf pan.
  2. Mix dry ingredients.
  3. Beat wet ingredients.
  4. Fold wet into dry.
  5. Add pistachios.
  6. Pour into pan and smooth top.
  7. Bake at 350°F for 50–60 minutes.
  8. Cool for 10 minutes in pan.
  9. Transfer to rack and glaze if desired.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.