This delicious pistachio bread is easy to make in one bowl. The addition of pudding mix and real pistachios gives it a lovely green color and nutty flavor. It's a quick bread that is a fun treat for the holidays or with your morning coffee.
If you love pistachio desserts as much as we do, try our pistachio fluff or pistachio granola bars.
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Pistachio is definitely a popular ingredient right now. It feels like everywhere I turn, there is a new pistachio-flavored treat that I want to try.
Lately, I have been enjoying a homemade iced pistachio latte every afternoon. This pistachio phase I'm in right now is what inspired this recipe.
This soft pistachio bread gets its sweet, nutty flavor from a box of instant pudding, which also gives it a pretty color. I added chopped nuts to the batter and finished it with a creamy frosting to give the quick bread a bakery-style upgrade. Totally optional, but trust me and do it.
The light green color makes it a fun treat for St. Patrick's Day, Christmas, or anytime you want something a little different.
Why You'll Love This Easy Pistachio Bread Recipe
- Delicious flavor. A box of instant pudding mix gives it a soft, fluffy texture and sweet taste.
- Pretty topping. A creamy frosting and chopped nuts turn this simple bread into a show-stopping treat.
- Great anytime! Perfect for brunch, tea, dessert, or special holidays.
Ingredients Needed
Here is a look at the ingredients for the pistachio loaf cake. Scroll down to the recipe card for the full amounts and complete instructions.
- Granulated Sugar: Sweetens the batter without adding any other taste.
- Vegetable Oil: Adds tenderness and moisture to the loaf. For best results, use canola, avocado, or melted coconut oil.
- Large Eggs: Helps to provide moisture and lift as it bakes.
- Extracts: The combination of vanilla and almond extract enhances the nutty flavor.
- All Purpose Flour: Adds structure to the rest of the ingredients. See our tutorial on the proper way to measure flour so you add the right amount.
- Baking Powder and Baking Soda: Using both provides the right lift during baking.
- Instant Pistachio Pudding: The pudding mix adds a nutty flavor and light green hue to the batter.
- Buttermilk: Provides extra moisture for the batter and a nice tangy flavor. In a pinch, you can use regular or whole milk with a little lemon juice or vinegar.
- Frosting: Powdered sugar and heavy cream make a sweet and creamy topping.
- Pistachios: For a little crunch, I like to add chopped nuts to the batter and on the frosting. Unsalted or salted nuts can be used.
Fun Variations
- Add mixins. Stir ½ cup shredded coconut, dried cranberries, mini chocolate chips, or diced maraschino cherries into the batter before baking.
- Chocolate glaze. Add a little bit of cocoa powder to the frosting mixture.
- Make muffins. Divide the batter into 16 muffin liners. Bake at 400°F for 15-16 minutes.
How To Make Pistachio Bread
I love how easily this pistachio quick bread comes together in one bowl. Follow our simple steps, and your nutty loaf will be in the oven in no time.
- Stir the oil and sugar in a large mixing bowl. Add the eggs and extract, and then mix again.
- Add the dry ingredients and buttermilk to the wet ingredients and beat just until everything is combined. Do not overmix!
- Gently stir chopped pistachios into the batter, then pour it into a prepared loaf pan.
- Bake until a skewer inserted into the center comes out with a few moist crumbs. Allow the bread to cool in the hot pan for 10 minutes, then flip it onto a wire rack to cool completely.
While many of my other quick breads, like this lemon loaf and marble loaf cake, bake in a glass pan, this pistachio loaf bakes best in a metal 9x5 pan. You can use a glass dish, but the bake time will be slightly longer.
Storing and Freezing
On the Counter: Store the glazed pistachio pudding bread in an airtight container at room temperature for 3-4 days.
In the Freezer: Skip the glaze and wrap the entire loaf or individual slices in layers of plastic wrap. Place in a freezer-safe bag and freeze for 2-3 months. Defrost in the refrigerator or on the counter before frosting and serving.
BruCrew Tips
- Toast the nuts. Lightly toast the chopped pistachios in a skillet until fragrant. Let them cool before adding to the batter.
- Don't overmix! When combining your wet and dry ingredients, mix just until everything is combined. Overmixing can lead to a tough loaf; we want it soft and tender.
- Deeper green color. Add a few drops of green food coloring if you are looking for a bright green bread.
- Grease your pan well. Spray the pan with nonstick baking spray, then sprinkle cinnamon sugar on the bottom and sides. The baked bread will come out easily and have a sweet, crunchy exterior.
- Cool before frosting. Let the sweet bread cool completely before adding any glaze. Even a little heat will cause the topping to melt and slide off.
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Recipe
Pistachio Bread
This delicious pistachio bread is easy to make in one bowl. The addition of pudding mix and real pistachios gives it a lovely green color and nutty flavor. It's a quick bread that is a fun treat for the holidays or with your morning coffee.
Ingredients
For the Bread
- 1 cup granulated sugar
- ½ cup canola oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 cups all purpose flour (240g)
- 1 (3.4 ounce) box instant pistachio pudding
- 1 cup buttermilk
- ½ cup chopped pistachios, divided
For the Topping
- 1 ¼ cups powdered sugar
- 2 ½ tablespoons + 1 teaspoon heavy whipping cream
Instructions
- Preheat the oven to 350°F. Spray a 9x5 metal pan with nonstick baking spray. Sprinkle the bottom and sides with cinnamon sugar. Tap out the excess.
- Mix the oil and sugar in a large mixing bowl. Add the eggs and extracts and mix again.
- Slowly add the dry ingredients and buttermilk and mix just until everything is combined.
- Gently stir ¼ cup of the chopped pistachios into the batter, then pour it into the prepared loaf pan.
- Bake for 58 minutes or until a skewer inserted into the center comes out with a few moist crumbs. Let cool in the hot pan for 10 minutes, then flip out carefully and let cool completely.
- Whisk together the powdered sugar and cream. Spread on top of the cooled loaf. Sprinkle with the remaining nuts right away.
Notes
- Toast the nuts. Lightly toast the chopped pistachios in a skillet until fragrant. Let them cool before adding to the batter.
- Don't overmix! When combining your wet and dry ingredients, mix just until everything is combined. Overmixing can lead to a tough loaf; we want it soft and tender.
- Deeper green color. Add a few drops of green food coloring if you are looking for a bright green bread.
- Grease your pan well. Spray the pan with nonstick baking spray, then sprinkle cinnamon sugar on the bottom and sides. The baked bread will come out easily and have a sweet, crunchy exterior.
- Cool before frosting. Let the sweet bread cool completely before adding any glaze. Even a little heat will cause the topping to melt and slide off.
- Add mixins. Stir ½ cup shredded coconut, dried cranberries, mini chocolate chips, or diced maraschino cherries into the batter before baking.
- Chocolate glaze. Add a little bit of cocoa powder to the frosting mixture.
- Make muffins. Divide the batter into 16 muffin liners. Bake at 400°F for 15-16 minutes.
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