Pistachio Pudding Bread Recipe

Introduction

Pistachio Pudding Bread is a moist and flavorful treat that combines the subtle nuttiness of pistachios with the sweet creaminess of pudding. This quick bread is perfect for breakfast, a snack, or a delightful dessert.

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 (175°C) and grease a 1.5-quart loaf pan or similar baking dish.
2. Step 2: In a large mixing bowl, combine the white sugar, eggs, and unsalted butter. Mix well until fully blended.
3. Step 3: Add the 2% milk, pistachio pudding mix, baking powder, and salt to the bowl. Stir until the ingredients are well combined.
4. Step 4: Gradually add the all-purpose flour to the mixture, folding the batter gently until smooth and free of lumps.
5. Step 5: Pour the batter into the prepared loaf pan and sprinkle the chopped pistachios on top.
6. Step 6: Bake for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.
7. Step 7: Allow the bread to cool completely before preparing the icing.
8. Step 8: To make the icing, mix the icing sugar and 2 tablespoons of 2% milk until smooth. Drizzle over the cooled bread.
9. Step 9: Slice, serve, and enjoy your pistachio pudding bread!

Tips & Variations

• For extra crunch, toss some chopped pistachios into the batter as well as on top before baking.
• Use almond milk or another milk alternative if you prefer a dairy-free version.
• Try adding a teaspoon of vanilla extract to enhance the flavors.
• Swap the icing sugar glaze for cream cheese frosting for a richer topping.

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 for about 15 seconds or enjoy at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant pistachio pudding mix instead of regular?

Yes, instant pistachio pudding mix works perfectly and will help the bread stay moist and flavorful.

Can I freeze the pistachio pudding bread?

Absolutely! Wrap the bread tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Pistachio Pudding Bread Recipe

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★★★★★

4.7 from 81 reviews

This Pistachio Pudding Bread combines the nutty richness of pistachios with a moist, tender crumb thanks to the addition of pistachio pudding mix in the batter. It’s a delightful twist on traditional quick bread, finished with a simple icing sugar glaze topped with chopped pistachios for added texture and flavor. Perfect for breakfast or an afternoon treat.

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

Ingredients

Scale 1x2x3x

Dough

• 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

Topping

• 1 Cup Icing Sugar
• 2 Tbsp 2% Milk
• 1/4 Cup Chopped Pistachios

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 1.5-quart loaf pan, ideally a Pyrex glass dish, to prevent sticking.
2. Mix Wet Ingredients: In a large mixing bowl, combine 3/4 cup white sugar, 2 large eggs, and 1/2 cup unsalted butter. Mix thoroughly until well combined and creamy.
3. Add Pudding and Dry Ingredients: Stir in 2/3 cup 2% milk, 1 package of Jell-O pistachio pudding mix, 1 teaspoon baking powder, and 1/4 teaspoon salt. Mix until smooth and consistent.
4. Incorporate Flour: Slowly add 1 1/2 cups all-purpose flour to the wet ingredients. Fold gently to combine without overmixing until no visible flour lumps remain.
5. Pour & Bake: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool & Glaze: Let the bread cool completely before mixing 1 cup icing sugar with 2 tablespoons 2% milk to make a glaze. Drizzle the glaze over the cooled loaf and sprinkle the top with 1/4 cup chopped pistachios.
7. Serve: Slice and enjoy your pistachio pudding bread as a delightful snack or dessert.

Notes

• Ensure the bread is fully cooled before applying the glaze to prevent it from melting too much.
• You can substitute 2% milk with whole milk for a richer flavor or plant-based milk to make it dairy-free.
• Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• For added texture, consider folding extra chopped pistachios into the batter before baking.
• If you prefer a less sweet glaze, reduce the icing sugar quantity accordingly.

Keywords: Pistachio Pudding Bread, pistachio bread, quick bread, pistachio dessert, nutty bread, easy bread recipe, pudding mix bread