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Easy Pistachio Pudding Quick Bread with Almond Glaze

A slice of moist pistachio bread drizzled with white glaze and topped with chopped pistachios.
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You can bake this moist pistachio loaf using pudding mix for simplicity. It makes a sweet, tender bread perfect for breakfast, brunch, or dessert.

Ingredients

Scale
  • 1 box (15.25 oz) yellow cake mix
  • 1 package (3.4 oz) instant pistachio pudding mix
  • 1 cup vegetable oil
  • 4 large eggs
  • 1/2 cup water
  • 1/2 cup shelled, chopped pistachios (plus extra for topping)
  • 1 teaspoon vanilla extract
  • For the Glaze: 2 cups powdered sugar
  • 3 tablespoons milk or water
  • 1/2 teaspoon almond extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a large bowl, whisk together the dry cake mix and the pistachio pudding mix.
  3. Add the vegetable oil, eggs, water, and vanilla extract to the dry ingredients. Mix with a hand mixer on low speed until just combined. Do not overmix.
  4. Gently fold in the 1/2 cup of chopped pistachios.
  5. Pour the batter into the prepared loaf pan.
  6. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the bread cool in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely.
  8. While the bread cools, prepare the glaze: Whisk together the powdered sugar, milk, and almond extract until smooth. Add more liquid, one teaspoon at a time, if the glaze is too thick.
  9. Once the bread is completely cool, drizzle the almond glaze over the top. Sprinkle with extra chopped pistachios, if desired.

Notes

  • Using instant pistachio pudding mix gives this quick bread its signature moisture and color.
  • If you prefer a stronger pistachio flavor, substitute 1/4 cup of the oil with melted butter.
  • This bread keeps well covered at room temperature for up to three days.

Nutrition

Find it online: https://kitchenslang.com/pistachio-bread-easy-pudding-quick-loaf/