Easy Pistachio Bread

I made this bread one day after I saw it on the I Heart Naptime blog. It is full of Pistachio flavor and delicious anytime of the day. Keeps very well for days.

This bread is super easy to make. And I mean super easy.

It is made with a yellow cake mix and dry Instant Pistachio pudding, along with other added ingredients.

Put all ingredients in the mixer bowl, and mix together.

Pour into a greased loaf pan and bake.

I added a couple ingredients from the original recipe. I added some finely chopped pistachios and almond extract to really bring out the pistachio flavor.

It came out super delicious.

In my oven it took about an hour to cook. You should probably bake well ahead of when you need it, as you want to make sure its fully cooled before icing. If you are traveling with this cake. ice and make sure the icing is fully set before traveling. I make the day before I need it.

What consistency do I make icing?

You can make the icing as thick or as thin as you want. You can also make icing thicker and pipe some fancy decorations on it. You can also decorate with some fresh raspberries along with the pistachios if you desire.

Can I use Imitation Almond extract?

If you are sure of people with nut allergies, you can certainly use Imitation Almond Extract. It will make the bread just as flavorful.

How easy is this to make?

This recipe is SUPER easy to make! Put everything into a bowl and mix with a hand electric or stand mixer.

Pour into a greased loaf pan, and bake.

Most of the time is taken in allowing the cake to cool.

That’s it! And you wont believe how moist and delicious this cake is!

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Easy Pistachio Bread

  • Author: Afoodieaffair



Preheat your oven to 350°F. Grease a 9×5-inch loaf pan (or 2 8×4 pans for smaller loaves). Sprinkle the bottom with cinnamon sugar if desired and set aside.
In a large bowl, combine the cake mix, pudding mix (dry), eggs, water, oil, nuts, extract and sour cream. If you want it a brighter green, add in a few drops of food coloring.
Pour the batter into the prepared loaf pan.
Bake for 50-60 minutes, or until a toothpick comes out clean. Baking times may vary, so start checking for doneness around 50 minutes and adjust accordingly. If it’s browning too fast, place a piece of foil over the top.
Allow the bread to cool in the pan for about 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
For the glaze, whisk together the powdered sugar, heavy cream, butter and vanilla in a small bowl. Add more milk if needed to thin.
Once the cake has cooled, drizzle the glaze over top. Then sprinkle pistachios over top. Slice it into 12 servings and enjoy!



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