Pistachio Bread
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Pistachio Bread
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This delicious quick bread is quick and easy to make from scratch and uses a box of pistachio pudding mix to amp up the flavor!
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Ingredients
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 2 large egg room temperature
- 1 ½ teaspoons almond extract
- one .4 ounce package Pistachio Pudding Mix instant
- 1/4 cup sour cream
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 cups all-purpose flour
- 1/4 cup pistachio chopped
Topping
- 1/2 batch icing glaze vanilla
- 1/4 cup pistachio optional, chopped, unsalted
Instructions
- Preheat your oven to 350 °F. Grease a standard 9x5 loaf pan and set aside.
- In a large bowl add the oil and sugar. Stir.
- Add the eggs and almond extract. Beat lightly until evenly combined.
- Add the pudding mix, baking powder, baking soda, sour cream, salt and milk. Gently stir with a spoon until just combined.
- Add the flour and gently fold until just combined - do not over mix.
- Add in the chopped pistachios and gently fold in.
- Spoon into the prepared loaf pan, into an even layer. Tap the pan gently on the counter to remove any air bubbles.
- Bake for 45 minutes or until golden brown and cooked through. If the top gets too brown before the loaf is cooked through, tent the aluminum foil over the loaf and continue to bake.
- Insert a toothpick in the center of the loaf to check for doneness. If the toothpick comes out clean the loaf is done.
- Remove the loaf from the oven and transfer to a cooling rack. Let sit for 10 minutes, then loosen the loaf around the edges with a butter knife, then invert it onto the rack to cool completely.
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