Pistachio Pudding Bread Recipe

Introduction

Pistachio Pudding Bread is a moist, flavorful loaf that combines the nutty taste of pistachios with a creamy pudding twist. It’s a delightful treat perfect for breakfast, snack time, or dessert. This easy-to-make bread offers a unique way to enjoy pistachios in baked form.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 large eggs
• 1/2 cup unsalted butter
• 1/4 tsp salt
• 1 tsp baking powder
• 3/4 cup white sugar
• 2/3 cup 2% milk
• 1 package Jell-O pistachio pudding mix
• 1/4 cup chopped pistachios
• 1 cup icing sugar
• 2 tbsp 2% milk

Instructions

1. Step 1: Preheat your oven to 350°F and prepare a greased 1.5-quart loaf pan. A glass Pyrex dish works well for even baking.
2. Step 2: In a large mixing bowl, combine the sugar, eggs, and butter. Mix well until fully incorporated.
3. Step 3: Add the milk, pistachio pudding mix, baking powder, and salt to the bowl. Mix again until the ingredients are well combined.
4. Step 4: Gradually fold in the flour, mixing just until there are no clumps and the batter is smooth. Avoid overmixing.
5. Step 5: Pour the batter into the prepared loaf pan and bake for 40–50 minutes. The bread is done when a toothpick inserted into the center comes out clean.
6. Step 6: Allow the bread to cool before serving. For the icing, mix the icing sugar and 2 tablespoons of milk until smooth, then drizzle over the cooled bread if desired.

Tips & Variations

• Swap out white sugar for brown sugar to add a richer flavor.
• Try adding a teaspoon of vanilla extract for extra aroma.
• For a crunchier texture, sprinkle additional chopped pistachios on top before baking.
• Use whole milk instead of 2% for a creamier batter.

Storage

Store the Pistachio Pudding Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate for up to a week. Reheat slices gently in the microwave or oven before serving to refresh the moist texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant pudding mix instead of Jell-O pistachio pudding mix?

Yes, instant pudding mix works well and will produce a similar moist texture and flavor in the bread.

Is it possible to make this recipe gluten-free?

To make it gluten-free, substitute the all-purpose flour with a gluten-free baking flour blend. Ensure the blend includes xanthan gum for best results.

Pistachio Pudding Bread Recipe

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★★★★★

4.9 from 66 reviews

Delight in this moist and flavorful Pistachio Pudding Bread, a unique twist on traditional quick bread that combines the nutty taste of pistachios with the creamy texture of pudding. Perfect for breakfast, snacks, or dessert, this easy-to-make loaf features a tender crumb and a sweet pistachio glaze topping.

• Author: Logan
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 1 loaf (about 8 servings) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Bread Batter

• 1 1/2 Cups All Purpose Flour
• 2 Large Eggs
• 1/2 Cup Unsalted Butter
• 1/4 tsp Salt
• 1 tsp Baking Powder
• 3/4 Cup White Sugar
• 2/3 Cup 2% Milk
• 1 Package Jell-O Pistachio Pudding Mix
• 1/4 Cup Chopped Pistachios

Glaze

• 1 Cup Icing Sugar
• 2 Tbsp 2% Milk

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 1.5-quart loaf pan, such as a Pyrex glass dish, to ensure the bread doesn’t stick.
2. Mix Wet Ingredients: In a large mixing bowl, beat together the sugar, eggs, and unsalted butter until the mixture is smooth and well combined.
3. Add Milk and Dry Ingredients: Stir in the 2% milk, pistachio pudding mix, baking powder, and salt, mixing thoroughly to ensure even distribution.
4. Incorporate Flour: Gradually fold in the all-purpose flour, mixing gently until the batter is smooth and free of flour clumps. Be careful not to overmix to maintain a tender crumb.
5. Bake the Bread: Pour the batter into the prepared loaf pan and spread it evenly. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and Glaze: Allow the bread to cool completely in the pan on a wire rack. Mix the icing sugar with 2 tablespoons of 2% milk to create the glaze, then drizzle it over the cooled loaf. Sprinkle the chopped pistachios on top for added texture and flavor.
7. Serve: Slice and enjoy this moist, nutty pistachio pudding bread with your favorite tea or coffee.

Notes

• Make sure the loaf is completely cooled before adding the glaze to prevent it from melting too much and running off.
• Using room temperature butter and eggs helps create a smoother batter.
• Pistachio pudding mix adds moisture and distinct flavor; do not substitute if you want the authentic taste.
• For extra crunch, toast the chopped pistachios before adding them to the batter or as a topping.
• Storage: Wrap leftover bread tightly in plastic wrap and store at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: pistachio pudding bread, pistachio bread, quick bread, nutty bread, pudding mix bread, easy bread recipe, moist bread, sweet bread