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Pistachio Bread Recipe

This tender crumb Pistachio Bread is sweet and moist. It only takes a few minutes to mix it up, you'll love how easy it is to make.

Prep Time
15 mins
Cook Time
1 hr
Servings: 12 slices
Calories: 271 kcal
Course: Bread
Cuisine: American

Ingredients

  • 1 cup granulated sugar
  • ⅓ cup vegetable oil
  • ¾ cup milk, I use 2%
  • ¼ cup full fat sour cream
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1 box (3.4 ounce) Instant Pistachio pudding mix
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¼ cup Chopped pistachios, divided
For the Icing:
  • 1 cup powdered sugar
  • ½ teaspoon almond extract
  • 2 Tablespoons milk, I use 2%

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F. Spray a 9x5-inch loaf pan with baking spray. I like to line the bottom with a strip of parchment paper (bringing it up the sides (the short sides) so it creates a sling to lift out of the pan once baked. Set pan aside.
  2. In a large mixing bowl combine the sugar, oil, milk, sour cream, eggs, vanilla, and almond extract. Mix until blended.
  3. Add the flour, pistachio pudding mix, baking powder, baking soda, and salt to the wet ingredients. Mix until fully incorporated.
  4. Pour batter into prepared loaf pan. Sprinkle the top with half of the chopped pistachios. Bake in preheated oven for one hour.
  5. Remove from oven and allow to cool in pan for 15 minutes. Remove using the parchment paper and cool completely on a wire rack.
  6. For the icing, in a small bowl whisk the powdered sugar, almond extract, and milk until smooth. Spread over the cooled loaf of bread and sprinkle with the remaining chopped pistachios. Allow to set, about 15 minutes.

Notes

  • I use 2% milk for today's bread recipe. Whole milk will also work great too.
  • I prefer using baking spray in my loaf pans, while also lining the bottom with parchment paper. My homemade cake release can also be used.
  • Store baked bread in an airtight container (or ziploc freezer bag) at room temperature for up to one week. You could also wrap in plastic wrap or foil.
  • Freeze bread in a ziploc freezer bag (or wrap in plastic wrap AND foil) for up to 3 months. Thaw on counter overnight. Unwrap, slice, and serve.
  • See blog post for more recipe tips and tricks.

Nutrition Information

Serving 1slice Calories 271kcal (14%) Carbohydrates 44g (15%) Protein 4g (8%) Fat 9g (14%) Saturated Fat 2g (10%) Polyunsaturated Fat 4g Monounsaturated Fat 2g Trans Fat 0.04g Cholesterol 29mg (10%) Sodium 214mg (9%) Potassium 87mg (2%) Fiber 1g (4%) Sugar 28g (56%) Vitamin A 79IU (2%) Vitamin C 0.1mg (0%) Calcium 62mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 12slices

Amount Per Serving

Calories 271

% Daily Value*

Serving 1slice
Calories 271kcal 14%
Carbohydrates 44g 15%
Protein 4g 8%
Fat 9g 14%
Saturated Fat 2g 10%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 2g 10%
Trans Fat 0.04g 2%
Cholesterol 29mg 10%
Sodium 214mg 9%
Potassium 87mg 2%
Fiber 1g 4%
Sugar 28g 56%
Vitamin A 79IU 2%
Vitamin C 0.1mg 0%
Calcium 62mg 6%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.