Ingredients
Scale
- 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)
Instructions
- 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.
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!
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 172 kcal
- Sugar: 13g
- Sodium: 217mg
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 36mg