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Ultra Moist Pistachio Pudding Bread

Close-up of a slice of ultra moist pistachio bread drizzled with white icing and topped with chopped pistachios.

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Make this easy, ultra moist pistachio bread using instant pudding mix for a tender crumb and rich flavor, perfect for brunch or dessert.

Ingredients

Scale
  • 1 box (3.4 oz) instant pistachio pudding mix
  • 1 box (15.25 oz) yellow cake mix
  • 4 large eggs
  • 1 cup vegetable oil
  • 1/2 cup cold water
  • 1 cup chopped raw pistachios (plus extra for topping)
  • 1 teaspoon vanilla extract
  • For the Glaze: 1 cup powdered sugar
  • For the Glaze: 2 tablespoons milk or water
  • For the Glaze: 1/4 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 pistachio pudding mix and the yellow cake mix.
  3. Add the eggs, vegetable oil, and cold water to the dry ingredients. Mix on low speed until just combined. Do not overmix.
  4. Stir in the chopped pistachios and vanilla extract by hand.
  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 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. Drizzle the glaze over the cooled bread. Sprinkle with extra chopped pistachios, if desired.
  10. Slice and serve this simple loaf.

Notes

  • For a slightly healthier approach, you can substitute some of the oil with applesauce, though this may slightly alter the texture.
  • This recipe is a great alternative to complex meal planning when you need a quick, impressive treat.
  • If you enjoy sweet and salty flavors, add a tiny pinch of salt to the batter.

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