If you’re looking for something unexpectedly delightful to bake, Pistachio Pudding Bread is about to win you over. This irresistibly moist and tender loaf brings the vibrant flavor of pistachios and a pop of gorgeous color to your dessert table, breakfast plate, or afternoon coffee break. The secret comes from instant pudding mix, which not only delivers incredible flavor but also makes every bite extra soft and flavorful. Whether you’re a seasoned baker or just starting out, this Pistachio Pudding Bread will quickly become a recipe you revisit again and again.
Ingredients You’ll Need
The beauty of Pistachio Pudding Bread lies in its simple, reliable lineup of ingredients. Each component plays a key role in creating a loaf that’s luscious, nutty, and just a little bit special. Here’s what you’ll need and why it matters:
- Instant pistachio pudding mix: Adds vibrant pistachio flavor, a hint of sweetness, and a uniquely soft crumb.
- Granulated sugar: Sweetens the bread and balances the nutty notes perfectly.
- Unsalted butter (softened): Creates a rich, moist texture and helps everything come together smoothly.
- Large eggs: Bind everything together and give your loaf structure and lift.
- Sour cream: Infuses the bread with added moisture and a slight, tangy depth.
- Milk: Lightens up the batter and ensures that melt-in-your-mouth texture.
- All-purpose flour: The backbone of your bread, providing the classic tender crumb.
- Baking soda: Gives the loaf a gentle rise, so it’s light instead of dense.
- Salt: Coaxes out all the flavors and keeps things from tasting flat.
- Almond extract: Just a splash brings a lovely aromatic accent that makes pistachio sing.
- Chopped pistachios (optional): Adds irresistible crunch and extra bursts of flavor – toast them for even more depth!
- Green food coloring (optional): For that playful, eye-catching pastel green – totally fun, but not required.
How to Make Pistachio Pudding Bread
Step 1: Prep the Pan and Oven
Begin by heating your oven to 350°F (175°C), and take a moment to grease a 9×5-inch loaf pan thoroughly. This prep step ensures easy release after baking, so you’re not left wrestling with stuck-on bread later.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat together the softened butter and granulated sugar until the mixture becomes pale, fluffy, and aerated. This process creates a beautiful base for a light but luxurious bread, so don’t rush—it should take a couple of minutes with a hand mixer or sturdy wooden spoon.
Step 3: Add Eggs, Cream, and Flavorings
Add the eggs to your creamed mixture, one at a time, beating well after each addition to blend thoroughly. Now, stir in the sour cream, milk, almond extract, and, of course, the magical instant pistachio pudding mix. The batter should look silky and smell incredible at this point.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. This step evenly disperses your leavening and seasoning, ensuring you get the fluffiest, best Pistachio Pudding Bread possible.
Step 5: Bring the Batter Together
Gradually add your dry mix to the wet mixture, stirring just until everything is blended. Over-mixing is the enemy of tender quick breads, so stop when you no longer see streaks of flour. Fold in the chopped pistachios for crunch and, if you decide to go bold, a few drops of green food coloring for extra pizzazz.
Step 6: Bake
Pour the lovely batter into your prepared loaf pan, smoothing out the top to ensure even baking. Slide it into the oven and bake for 50–60 minutes, or until a toothpick poked into the center comes out clean (or with just a crumb or two attached, never wet batter). Your kitchen will smell absolutely heavenly!
Step 7: Cool and Enjoy
Let the bread cool in the pan for about 10 minutes, then lift it out and transfer it onto a wire rack to cool completely. This resting time helps the bread finish setting up, and makes slicing neat and easy. Now, the hardest part—waiting just long enough before you dig in!
How to Serve Pistachio Pudding Bread
Garnishes
A drizzle of simple glaze (just powdered sugar mixed with a splash of milk) takes Pistachio Pudding Bread from delightful to dazzling. Sprinkle extra chopped pistachios on top for a pop of color and crunch. A dusting of powdered sugar works beautifully too, adding just a touch of sweetness and whimsy.
Side Dishes
This bread is wonderful with a cup of strong coffee or a frothy latte for a morning treat. For something extra special, serve it alongside a bowl of fresh berries, or pair with a dollop of lightly sweetened whipped cream or vanilla Greek yogurt for a luxe dessert or brunch centerpiece.
Creative Ways to Present
For parties and potlucks, cut Pistachio Pudding Bread into thick slices and arrange them on a platter, staggered with more chopped pistachios or edible flowers for a wow factor. Another fun twist: cube the bread and serve it with toothpicks and a sweet dip, almost like dessert fondue. Or try slicing, toasting, and slathering with your favorite fruit jam—absolutely divine!
Make Ahead and Storage
Storing Leftovers
Once completely cooled, wrap your Pistachio Pudding Bread tightly in plastic wrap or foil, or store it in an airtight container. It’ll stay fresh and soft at room temperature for up to 3 days—although in my house, slices rarely last that long!
Freezing
This recipe freezes like a dream. Wrap the entire loaf (or individual slices) in plastic wrap and then a layer of foil, or place in a freezer-safe bag. Pistachio Pudding Bread keeps up to 2 months in the freezer. Thaw overnight in the fridge, and it’ll taste as moist as when it was first baked.
Reheating
If you want that fresh-from-the-oven experience, simply warm individual slices in the microwave for 10–15 seconds, or toast lightly in a toaster oven. The flavors bloom and textures soften, making every bite feel just like a bakery treat.
FAQs
Can I make Pistachio Pudding Bread without nuts?
Absolutely! If you need a nut-free loaf, just skip the chopped pistachios. The bread will still have all the wonderful flavor and color, thanks to the pudding mix and almond extract.
What kind of milk works best?
Whole milk brings the richest, most satisfying texture, but any milk you have on hand will do, even non-dairy alternatives like almond or oat milk.
How do I know when the bread is fully baked?
Check for doneness by inserting a toothpick in the center of the loaf. If it comes out clean or with just a few moist crumbs attached, your Pistachio Pudding Bread is ready. Don’t worry if the top cracks a bit—that’s a sign of a perfect quick bread!
Can I double the recipe?
Yes, you can easily double all ingredients and divide the batter between two loaf pans. Bake both loaves at the same time, rotating them halfway through for even cooking.
Do I need to add green food coloring?
Not at all! The pudding mix naturally tints your bread a subtle green, but if you want a brighter, more playful look, a few drops of food coloring can really make your loaf stand out. It’s all about preference.
Final Thoughts
There’s nothing quite like a fresh, homemade loaf of Pistachio Pudding Bread to bring a spark of joy and color to your kitchen. Whether you’re baking for family, friends, or just yourself (no shame in that!), this recipe is a guaranteed crowd-pleaser. Give it a try—you’ll be amazed how quickly it disappears!
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Pistachio Pudding Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (8–10 slices)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pistachio Pudding Bread is a delightful and moist dessert bread with a subtle pistachio flavor and a hint of almond. Perfect for tea time or as a sweet treat any time of the day.
Ingredients
Dry Ingredients:
- 1 box (3.4 oz) instant pistachio pudding mix
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup granulated sugar
- 1/2 cup unsalted butter (softened)
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup milk
- 1/2 teaspoon almond extract
Optional:
- 1/2 cup chopped pistachios
- Green food coloring
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Cream butter and sugar: In a large bowl, cream together the butter and sugar until light and fluffy.
- Add eggs and wet ingredients: Beat in the eggs one at a time, then mix in the sour cream, milk, almond extract, and pistachio pudding mix until smooth.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet mixture and stir until just combined.
- Add optional ingredients: Fold in chopped pistachios and green food coloring, if using.
- Bake: Pour the batter into the prepared loaf pan and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- You can add a simple glaze by mixing 1/2 cup powdered sugar with 1–2 teaspoons of milk and drizzling it over the cooled bread.
- For extra flavor, toast the pistachios before folding them into the batter.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 21 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg
