This easy Pistachio Bread is made with yellow cake mix, pudding, and a handful of easy-to-source ingredients. The addition of Pistachio Pudding adds amazing moisture and a vibrant flavor to this iced cake made in a loaf pan.
Loafing around the kitchen has never been this delicious 😂! This super simple recipe for quick Pistachio Bread is sure to be a hit with your family and friends. All you need are simple pantry staples including pistachio pudding mix. In about an hour’s time, you’ll end up with a moist loaf of heavenly goodness that will have everyone asking for seconds! Served iced or plain – it’s equally as delicious! Perfect for breakfast or dessert.
Our family loves all things pistachio. Recipes like our Jumbo Pistachio Muffins, Fluffy Pistachio Cookies, or this Pistachio Pudding Bundt Cake always fly off the counter! This recipe makes two (2) 8-1/2″ x 4-1/2″ x 2-1/2″ size loaves which can be enjoyed after baking or saved for later by freezing.
Ingredients for Pistachio Quick Bread
Cake Mix – This recipe features yellow cake which has a traditional, buttery flavor. You can use white cake mix if you want this loaf to be a smidge healthier.
Pudding Mix – You will need two boxes of instant pistachio pudding for this loaf. The pudding will provide flavor, color, and adds extra moisture.
Eggs – Help to provide structure and allow the batter to be moist and fluffy.
Sour Cream – Add richness and moisture, helps create a lighter texture, and give the finished cake a subtle tanginess. Plus, it helps keep the cake fluffy and tender even when stored overnight.
Oil – Not only does it keep your cake batter moist and fluffy, but it adds a smoothness to every bite. We used vegetable oil but you can use canola if you want!
Water – Needed to thin out the batter and help it come together. I love using carbonated water for extra moisture!
Preheat the oven to 350°F. Line both loaf pans with parchment paper. *You can also use baking spray but parchment just makes cleanup so much easier!!
In a large bowl combine the cake mix, pistachio pudding mix, eggs, oil, water, and sour cream until blended.
Pour the batter into parchment-lined loaf pans.
Bake for 45-50 minutes (might be slightly longer depending on oven style), or until a toothpick inserted into the center comes out clean after being inserted into both loaf pans.
Cool the loaves in loaf pans for 10 minutes before lifting them out by parchment paper overhang. Cool for 30 minutes before icing.
Whisk together the icing ingredients until thick and smooth.
Drizzle icing over the tops of the loaves and allow the icing to set for 10 minutes before slicing. Enjoy
Storing a delicious pistachio bread loaf is easy! Here are some tips to keep it fresh and tasty:
Allow the loaves to cool completely before storing them. Wrap it in plastic wrap or place it in an airtight container.
Store the wrapped pistachio bread at room temperature for up to three days. For longer storage, place it in the refrigerator for up to one week or freeze it for up to three months in an airtight container. If freezing, consider slicing and wrapping slices individually without icing. The icing will get wet and sticky when thawing making for a soggy piece of bread.
To enjoy your pistachio bread again, just thaw it overnight in the refrigerator.
More Yummy Pistachio Pudding Recipes
Pistachio Quick Bread
- Oven adjusted to the center rack position
- 2 8-1/2" x 4-1/2" x 2-1/2" loaf pans
- 2 sheets of parchment paper
- Measuring cups and spoons
- large mixing bowl
- Rubber Spatula
- Small bowl for icing
- 15.25 ounces yellow cake mix *white will work, but yellow tastes better
- (2) 3.4 ounces instant pistachio pudding mix two boxes
- 3 large eggs
- ¼ cup vegetable oil *or canola
- 1 cup sour cream *full fat
- ⅛ cup carbonated water *can also use regular
- 2 cups powdered sugar
- ¼ cup milk
- ½ teaspoon almond extract
- Preheat oven to 350°F. Line both loaf pans with parchment paper.
- In a large bowl combine the cake mix, pistachio pudding mix, eggs, oil, water, and sour cream until blended.
- Pour batter into parchment-lined loaf pans.
- Bake for 45-50 minutes (might be slightly longer depending on oven style), or until a toothpick inserted into center comes out clean after being inserted into both loaf pans.
- Allow loaves to cool in loaf pan 10 minutes before lifting out by parchment paper. Cool for 30 minutes before icing.
- In a small bowl, whisk together the icing ingredients until thick and smooth.
- Drizzle icing over the tops of the loaves and allow the icing to set for 10 minutes before slicing. Enjoy
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