This Pistachio Pudding Bread has become one of my absolute favorite things to bake when I want something special that’s both impressive and easy to make.

Why You’ll Love This Pistachio Pudding Bread

You’re going to fall in love with this bread just like I did! The pistachio pudding mix gives it the most gorgeous light green color and incredible flavor. It’s moist, tender, and has the perfect balance of sweetness with little bits of crunchy pistachios throughout. Plus, that vanilla glaze on top? Simply heavenly! Whether you’re having it for breakfast with coffee or as an afternoon treat, this pistachio-flavored delight never disappoints.

Recipe Ingredients

1/2 cup vegetable oil
3/4 cup granulated sugar
2 large eggs, room temperature
1 1/2 teaspoons almond extract
One 3.4 ounce package instant Pistachio pudding mix
1/4 cup sour cream
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
2 cups all-purpose flour
1/4 cup chopped pistachios

For the topping:

1/2 batch vanilla icing glaze
1/4 cup chopped unsalted pistachios (optional)

How To Make Pistachio Pudding Bread

I always start by preheating my oven to 350°F and greasing a standard 9×5 loaf pan. Then I set it aside while I prepare the batter.
In a large bowl, I add the oil and sugar and stir them together.
Next, I add the eggs and almond extract, beating lightly until everything is evenly combined.
Then comes the fun part! I add the pistachio pudding mix, baking powder, baking soda, sour cream, salt, and milk. I gently stir with a spoon until just combined.
After that, I add the flour and gently fold until just combined – I’m always careful not to over mix!
I fold in the chopped pistachios with a gentle hand to distribute them evenly.
Then I spoon the batter into my prepared loaf pan, making sure it’s in an even layer. I like to tap the pan gently on the counter to remove any pesky air bubbles.
Into the oven it goes for about 45 minutes, or until it’s golden brown and cooked through. If I notice the top getting too brown before the loaf is fully cooked, I tent some aluminum foil over it and continue baking.
To check if it’s done, I insert a toothpick in the center of the loaf. If it comes out clean, I know my Pistachio Pudding Bread is ready!
I remove the loaf from the oven and transfer it to a cooling rack. After letting it sit for 10 minutes, I loosen the edges with a butter knife and invert it onto the rack to cool completely.

Tips & Notes

Room temperature eggs blend much better with the batter, so I always set them out ahead of time.
The almond extract perfectly complements the pistachio flavor, but don’t overdo it!
When mixing in the flour, less is more – overmixing can make the bread tough.
I find that using unsalted pistachios gives me better control over the overall saltiness.
The color of your bread will depend on the brand of pistachio pudding mix you use – some give a more vibrant green than others.
This Pistachio Pudding Bread actually tastes even better the next day after the flavors have had time to meld!

Recipe Variations & Possible Substitutions

When I’m feeling creative with my Pistachio Pudding Bread, I sometimes swap the vegetable oil for melted butter for a richer flavor. If you don’t have sour cream, Greek yogurt works beautifully as a substitute. For a chocolate twist, I occasionally fold in 1/2 cup of mini chocolate chips – the combination of chocolate and pistachio is divine! And if almond extract isn’t your thing, vanilla extract makes a perfectly acceptable alternative. Sometimes I even add a teaspoon of cardamom for a subtle warmth that complements the pistachio flavor wonderfully.

Serving and Pairing Suggestions

I love serving thick slices of this Pistachio Pudding Bread slightly warmed with a smear of cream cheese or butter. It pairs beautifully with a hot cup of coffee or tea for breakfast or afternoon snack. For dessert, try topping a slice with a scoop of vanilla ice cream and a drizzle of honey! When I’m hosting brunch, I’ll often cut it into cubes and arrange it on a platter with fresh berries and a yogurt dip on the side.

Storage and Reheating Tips

My Pistachio Pudding Bread stays fresh at room temperature for up to 3 days when stored in an airtight container or wrapped tightly in plastic wrap. If you want to keep it longer, I recommend refrigerating it for up to a week. You can also freeze individual slices by wrapping them tightly in plastic wrap and then aluminum foil – they’ll keep for up to 3 months! When I’m ready to enjoy a frozen slice, I thaw it overnight in the refrigerator or give it a quick 15-20 seconds in the microwave.

Recipe FAQs

Can I make this Pistachio Pudding Bread without nuts? Absolutely! I’ve made it without the chopped pistachios many times, and it’s still delicious.

Why did my bread sink in the middle? This usually happens when I open the oven door too early in the baking process or if I didn’t bake it long enough.

Can I make this into muffins instead of a loaf? Yes! I’ve done this several times. Just adjust the baking time to about 18-22 minutes for standard-sized muffins.

Is there a way to make this gluten-free? I’ve successfully used a 1:1 gluten-free flour blend as a substitute for the all-purpose flour.

Can I use homemade pistachio pudding instead of instant mix? I haven’t tried this myself, but you’d need to adjust the liquid and sugar ratios since the instant pudding mix contains thickeners and sweeteners.

Troubleshooting Tips

If your Pistachio Pudding Bread is turning out too dry, try reducing the baking time slightly or adding an extra tablespoon of sour cream to the batter. Is your bread not rising properly? Check that your baking powder and baking soda are fresh – I replace mine every six months just to be safe. If the pistachios are sinking to the bottom of your loaf, try tossing them in a tablespoon of flour before folding them into the batter. And if your glaze is too thin and running off the bread, add more powdered sugar a tablespoon at a time until you reach your desired consistency.