Pistachio Pudding Bread

Pistachio Pudding Bread is a delightful, sweet loaf filled with nutty flavors and a soft, moist texture. Made with pistachio pudding mix and a hint of vanilla, this bread is perfect for breakfast, an afternoon snack, or even dessert. The beautiful green hue adds a fun twist that’s as pleasing to the eyes as it is to the taste buds!

One lazy Sunday morning, I found myself craving something sweet yet nutty, and that’s when this Pistachio Pudding Bread came to life. My husband, who’s not typically a fan of desserts, couldn’t stop at just one slice. Now, this recipe has become a weekend tradition, filling our kitchen with the irresistible aroma of pistachio and vanilla. Even my little ones love the cheerful green color and call it “magic bread!”

Why You’ll Love Pistachio Pudding Bread

•Moist and Fluffy Texture: Thanks to the pudding mix, each bite melts in your mouth.

•Easy to Make: A simple recipe that comes together quickly.

•Unique Flavor: A sweet and nutty flavor you won’t find in traditional bread recipes.

•Perfect for Any Occasion: Ideal for brunch, gifting, or just enjoying with coffee.

Ingredients Notes For Pistachio Pudding Bread

•Pistachio Pudding Mix: Adds flavor, moisture, and a subtle green color.

•Vanilla Extract: Enhances the nutty flavor.

•Chopped Pistachios: Optional for an added crunch.

•Vegetable Oil: Keeps the bread moist without being too dense.

•Sour Cream or Yogurt: Adds richness and tang for a balanced flavor.

Recipe Steps

1.Preheat and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.

2.Mix the Wet Ingredients: In a large bowl, whisk together eggs, sugar, vegetable oil, vanilla extract, and sour cream until smooth and creamy.

3.Combine Dry Ingredients: In a separate bowl, mix flour, pistachio pudding mix, baking powder, and a pinch of salt.

4.Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in chopped pistachios if desired.

5.Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.

6.Cool and Serve: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack. Slice and enjoy!

Storage Options

•Room Temperature: Store in an airtight container for up to 3 days.

•Refrigerator: Keeps well for up to a week; bring to room temperature before serving.

•Freezer: Wrap tightly in plastic wrap and freeze for up to 3 months.

Variations & Substitutions

•chocolate Chip Pistachio Bread: Add ½ cup of mini chocolate chips for a sweet twist.

•Glazed Version: Drizzle with a simple powdered sugar and milk glaze for added sweetness.

•Nut-Free Option: Omit chopped pistachios if needed.

Frequently Asked Questions

Q: Can I use instant pudding mix? Yes, instant pistachio pudding mix works perfectly for this recipe.

Q: How do I prevent the bread from sticking to the pan? Use parchment paper or grease the pan generously with butter or oil.

Q: Can I double the recipe? Absolutely! This recipe doubles well for two loaves—perfect for sharing or freezing.

Treat yourself and your loved ones to this Pistachio Pudding Bread. With its nutty aroma, moist texture, and beautiful color, it’s bound to become a household favorite. 🍞💚

Pistachio Pudding Bread

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Course: Dessert, Snack

Kitchen: American

Prep Time: 15 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 8 slices

Ingredients

 

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• ▢ 0.94 lb 1 3/4 cups all-purpose flour
• ▢ 0.21 lb 1 package, 3.4 oz instant pistachio pudding mix
• ▢ 0.25 lb 1/2 cup granulated sugar
• ▢ 0.13 lb 1/4 cup brown sugar, packed
• ▢ 2 teaspoons baking powder
• ▢ 1/2 teaspoon baking soda
• ▢ 1/2 teaspoon salt
• ▢ 0.25 lb 1/2 cup unsalted butter, melted
• ▢ 2 large eggs
• ▢ 0.25 lb 1/2 cup whole milk
• ▢ 1 teaspoon vanilla extract
• ▢ 0.13 lb 1/2 cup chopped pistachios (plus extra for topping, optional)

Instructions

• Prepare Your Oven:
• Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, or line it with parchment paper for easy removal.
• Mix the Dry Ingredients:
• In a large mixing bowl, combine the flour, pistachio pudding mix, granulated sugar, brown sugar, baking powder, baking soda, and salt. Stir until evenly blended.
• Prepare the Wet Mixture:
• In a separate bowl, whisk together the melted butter, eggs, milk, and vanilla extract until smooth.
• Create the Batter:
• Gradually pour the wet mixture into the dry ingredients, stirring until just combined. Avoid overmixing to keep the bread tender. Fold in the chopped pistachios gently.
• Pour into Pan:
• Transfer the batter into the prepared loaf pan, spreading it evenly. Sprinkle extra chopped pistachios on top if desired for added texture.
• Bake the Bread:
• Place the loaf pan in the preheated oven and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover with foil during the last 10-15 minutes.
• Cool and Serve:
• Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice into 6-8 pieces and enjoy.