why make this recipe
Pistachio Bread is a delightful treat that brings both flavor and texture to your table. This recipe combines the nutty taste of pistachios with a moist, sweet bread that’s perfect for breakfast or a snack. It’s also a great way to impress your friends and family with something a little different. You’ll enjoy the lovely green color and the rich, creamy taste from the pudding mix, making it a joyful addition to any meal.
how to make Pistachio Bread
Ingredients:
- 1 cup granulated sugar
- 1/3 cup vegetable oil
- 3/4 cup milk (I use 2%)
- 1/4 cup full fat sour cream
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1 box (3.4 ounce) Instant Pistachio pudding mix
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 cup chopped pistachios (divided)
- 1 cup powdered sugar
- 1/2 teaspoon almond extract
- 2 Tablespoons milk (I use 2%)
Directions:
- Preheat your oven to 350 degrees F. Spray a 9×5-inch loaf pan with baking spray. Optionally, you can line the bottom with a strip of parchment paper to help lift the bread out later. Set this pan aside.
- In a large mixing bowl, combine the granulated sugar, vegetable oil, milk, sour cream, eggs, vanilla extract, and almond extract. Mix everything together until well blended.
- Add the flour, pistachio pudding mix, baking powder, baking soda, and kosher salt to the wet ingredients. Stir until fully combined and no dry ingredients remain.
- Pour the batter into the prepared loaf pan. Sprinkle half of the chopped pistachios over the top of the batter.
- Bake in the preheated oven for one hour or until a toothpick comes out clean when tested.
- After baking, remove the pan from the oven and let it cool in the pan for 15 minutes. Use the parchment paper to lift the bread out and place it on a wire rack to cool completely.
- For the icing, whisk the powdered sugar, almond extract, and milk in a small bowl until the mixture is smooth. Once the bread is cool, spread the icing on top and sprinkle with the remaining chopped pistachios. Let it set for about 15 minutes.
how to serve Pistachio Bread
Pistachio Bread can be served warm or at room temperature. It’s great on its own, but you can also enjoy it with a cup of coffee or tea. Consider slicing it and adding a little butter or cream cheese for extra flavor. It’s perfect for breakfast, an afternoon snack, or even as a dessert.
how to store Pistachio Bread
To keep your Pistachio Bread fresh, store it in an airtight container at room temperature for up to three days. You can also refrigerate it for a longer shelf life, up to a week. If you want to keep it even longer, you can freeze it. Wrap the cooled bread tightly in plastic wrap and then in aluminum foil. It will stay good in the freezer for up to three months.
tips to make Pistachio Bread
- Make sure all your ingredients, especially the eggs and milk, are at room temperature for better mixing.
- Don’t overmix the batter; gently fold the ingredients until just combined to keep the bread light and fluffy.
- For a deeper pistachio flavor, you can add more chopped pistachios to the batter.
- You could also use chopped walnuts or almonds if you prefer different nuts.
variation
If you would like to vary the flavor, you can use different pudding mixes. Consider using vanilla or even chocolate pudding for a different twist. Adding some white chocolate chips can also enhance the sweetness and richness of the bread.
FAQs
Q: Can I make this bread without nuts?
A: Yes, you can make it nut-free by simply omitting the pistachios.
Q: Can I use other types of milk?
A: Absolutely! You can use almond, oat, or any other milk you prefer.
Q: What if I want to make mini loaves instead?
A: You can use mini loaf pans and adjust the baking time. Start checking for doneness at about 30 minutes.
