Pistachio Bread
User Reviews
5
Pistachio Bread
Description
The Pistachio Bread recipe blends yellow cake mix and instant pistachio pudding to form a dense, moist batter enriched with sour cream, eggs, vegetable oil, and water. A cinnamon-sugar coating on the loaf pans provides a delicate sweet and spiced crust. Baking at 350°F for 45 minutes yields a tender crumb inside with a lightly sugared exterior. The glaze, combining powdered sugar, butter, almond and vanilla extracts, balances sweetness and flavor with a creamy texture. Sprinkling chopped pistachios over the glaze adds a contrasting crunch and nutty aroma, complementing the bread's pistachio flavor.
Its soft yet slightly textured crumb makes the bread versatile for breakfast or tea time alongside coffee or milk. The cinnamon and almond notes contribute subtle warmth and depth without overwhelming the pistachio base.
The notes suggest storing completely cooled bread at room temperature in an airtight container for a few days or refrigerating up to a week. Freezing wrapped tightly extends its shelf life to three months, allowing convenient make-ahead preparation. Reheat slices gently to refresh.
Ingredients
- 1 (15.25-ounce) box yellow cake mix
- 2 (3.4-ounce) boxes instant pistachio pudding mix
- 4 egg
- ¼ cup vegetable oil
- ⅛ cup water
- 1 cup sour cream
- 2 tablspoons sugar
- 1 teaspoon cinnamon
- ½-1 cup pistachio chopped
Glaze
- 2 cups powdered sugar
- 2 tablespoons butter melted
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- milk
Instructions
- Preheat the oven to 350°F.
- In a large bowl, mix the dry cake mix, dry pudding mix, eggs, oil, water, and sour cream until well combined. Set aside.
- In a small bowl mix the sugar and cinnamon. Grease 2 regular-size loaf pans and sprinkle the suagr mixture evenly on the bottom and sides of the pans.
- Pour half the batter into each pan. Bake for 45 minutes. Let cool.
- Combine powdered sugar, melted butter, almond extract, and vanilla. Add milk, 1 tablespoon at a time, until it's the consistency that you like.
- Drizzle glaze over bread and sprinkle with chopped pistachios. Serve and enjoy!
Notes
- Cool the loaf completely before storing to maintain texture and freshness.
- Store at room temperature in an airtight container for up to 4 days, or refrigerate for 5 to 7 days.
- Freeze wrapped in plastic and foil for up to 3 months and thaw before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2loaves
Amount Per Serving
Calories 2270 kcal
% Daily Value*
| Serving | 1loaf | |
| Calories | 2270kcal | 114% |
| Carbohydrates | 404g | 135% |
| Protein | 28g | 56% |
| Fat | 63g | 97% |
| Saturated Fat | 27g | 135% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 1g | 50% |
| Cholesterol | 425mg | 142% |
| Sodium | 3217mg | 134% |
| Potassium | 710mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 309g | 618% |
| Vitamin A | 1674IU | 33% |
| Vitamin C | 3mg | 3% |
| Calcium | 681mg | 68% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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