Description
This Pistachio Bread is a moist, flavorful loaf featuring the rich nutty taste of pistachios combined with a subtle almond essence and a hint of cinnamon. Enhanced with yellow cake mix and pistachio pudding mix, it yields a tender crumb and is topped with a sweet almond-vanilla glaze and crunchy chopped pistachios for added texture. Perfect for a special breakfast, brunch, or dessert treat.
Ingredients
Scale
Bread Batter
- 4 tablespoons light brown sugar
- ½ teaspoon ground cinnamon
- 1 (15.25-oz) box yellow cake mix
- 1 (3.4-oz) box pistachio pudding mix (instant or regular; dry, not prepared)
- 4 large eggs
- ¾ cup whole milk
- ½ cup vegetable oil
- ¼ cup sour cream
- ½ teaspoon almond extract (optional)
- ½ cup chopped pistachios
- 1-3 drops green food coloring (optional)
Glaze and Topping
- 1 cup icing sugar
- 1 tablespoon milk (plus more by ½ teaspoon if needed)
- ½ teaspoon almond extract
- ½ teaspoon vanilla extract
- ½ cup chopped pistachios (for topping)
Instructions
- Prep: Preheat your oven to 350°F (177°C) and grease a 9×5-inch loaf pan thoroughly. If using, combine 4 tablespoons of light brown sugar with ½ teaspoon of ground cinnamon, then lightly dust the bottom of the pan with 1 tablespoon of this cinnamon-sugar mixture to add flavor and prevent sticking.
- Make batter: In a large mixing bowl, whisk together the yellow cake mix and pistachio pudding mix. Add 4 large eggs, ¾ cup whole milk, ½ cup vegetable oil, ¼ cup sour cream, and ½ teaspoon almond extract if desired. Stir the mixture until smooth and evenly combined. Fold in ½ cup chopped pistachios gently. For a vibrant green hue, mix in 1-3 drops of green food coloring, ensuring even color throughout the batter.
- Bake: Pour half of the batter into the prepared loaf pan. Sprinkle the remaining cinnamon sugar mixture evenly over the batter if using. Carefully top with the remaining batter, smoothing out the surface. Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. To prevent over-browning, cover the loaf loosely with foil for the last 10 to 15 minutes of baking if needed. Avoid underbaking to prevent the bread from sinking in the center.
- Cool: Remove the bread from the oven and let it cool in the pan on a wire rack for 10 minutes. Then, gently remove it from the pan and allow it to cool completely on the wire rack to room temperature before glazing.
- Glaze: In a small bowl, whisk together 1 cup of icing sugar, 1 tablespoon milk (add more by ½ teaspoon increments if needed to achieve a thick but spreadable consistency), ½ teaspoon almond extract, and ½ teaspoon vanilla extract. Once the bread has fully cooled, drizzle the glaze evenly over the top. Immediately sprinkle ½ cup chopped pistachios over the glaze for a crunchy, flavorful finish.
Notes
- Ensure the bread is fully cooled before glazing to prevent the glaze from melting and sliding off.
- Adjust the number of green food coloring drops to control the intensity of the pistachio color.
- If you do not have sour cream, Greek yogurt can be used as a substitute to maintain moisture.
- Using a toothpick to check doneness is essential to avoid under or overbaking.
- Covering the bread with foil towards the end of baking helps prevent excessive browning on top.
- The cinnamon sugar layer is optional, but it adds a pleasant flavor and texture contrast.
