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
Scale
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
