Pistachio Pudding Bread Recipe

Introduction

This Pistachio Pudding Bread is a moist, flavorful treat perfect for breakfast or an afternoon snack. Infused with pistachio pudding mix, it offers a subtle nutty sweetness that’s truly unique. A simple icing and chopped pistachios on top add a delightful finishing touch.

Ingredients

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

Instructions

1. Step 1: Preheat your oven to 350°F and grease a 1.5 quart loaf pan or similar baking dish.
2. Step 2: In a large mixing bowl, combine the sugar, eggs, and butter. Mix well until smooth and creamy.
3. Step 3: Stir in the milk, pistachio pudding mix, baking powder, and salt until evenly combined.
4. Step 4: Gradually add the flour, folding gently until the batter is smooth and no flour lumps remain.
5. Step 5: Pour the batter into the prepared loaf pan, spreading it evenly.
6. Step 6: Bake for 40 to 50 minutes. Test doneness by inserting a toothpick into the center—if it comes out clean, the bread is ready.
7. Step 7: Let the bread cool completely before removing from the pan.
8. Step 8 (Optional): To make the icing, mix icing sugar with milk until smooth. Drizzle over the cooled bread and sprinkle with chopped pistachios.
9. Step 9: Slice, serve, and enjoy your pistachio pudding bread!

Tips & Variations

• For extra moisture, substitute the 2% milk with whole milk or buttermilk.
• Add a teaspoon of vanilla extract to enhance the overall flavor.
• Try folding in 1/2 cup chopped white chocolate or toasted pistachios into the batter for added texture.
• If you prefer a less sweet bread, reduce the sugar to 1/2 cup.

Storage

Store the pistachio pudding bread tightly covered at room temperature for up to 3 days. For longer storage, wrap well and refrigerate for up to a week. Gently reheat slices in the microwave or toaster oven before serving to restore softness. If iced, keep refrigerated.

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 will work just as well and will keep the bread moist and flavorful.

Can I make this bread gluten-free?

You can substitute the all-purpose flour with a gluten-free baking blend in equal amounts, but results may vary slightly in texture.

Pistachio Pudding Bread Recipe

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★★★★★

5 from 85 reviews

A moist and flavorful Pistachio Pudding Bread packed with the nutty taste of pistachios and a subtle sweetness. This quick bread uses Jell-O pistachio pudding mix for added moisture and flavor, making it a unique and delicious treat perfect for breakfast or dessert. Optional icing with chopped pistachios adds a delightful finishing touch.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 1 loaf (8-10 slices) 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 (3.4 oz)

Icing (Optional)

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

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 1.5 quart loaf pan, preferably a Pyrex glass dish, to ensure nonstick baking and easy cleanup.
2. Mix Sugar, Eggs, and Butter: In a large mixing bowl, combine the white sugar, eggs, and unsalted butter. Mix thoroughly until the mixture is smooth and slightly creamy, ensuring the butter is well incorporated.
3. Add Wet and Dry Ingredients: Add the 2% milk, Jell-O pistachio pudding mix, baking powder, and salt into the bowl. Mix everything together again until well combined and the batter is uniform in texture.
4. Incorporate Flour: Slowly add the all-purpose flour to the batter. Fold it in gently until fully mixed and free of any clumps. Be careful not to overmix to keep the bread tender.
5. Bake the Bread: Pour the batter evenly into the prepared loaf pan. Place it in the preheated oven and bake for 40 to 50 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the bread is fully baked.
6. Cool and Optional Icing: Remove the bread from the oven and let it cool completely in the pan. If desired, mix the icing sugar and milk to create a smooth glaze. Drizzle the icing over the cooled bread and sprinkle chopped pistachios on top for garnish.
7. Serve and Enjoy: Slice the bread and serve as a delightful snack or dessert. Enjoy the moist texture and unique pistachio flavor!

Notes

• You can substitute 2% milk with whole milk for a richer flavor or with a dairy-free alternative to make it lactose-free.
• Ensure the eggs and butter are at room temperature to allow for better mixing and texture.
• Do not overmix the batter after adding the flour to prevent dense bread.
• For extra pistachio flavor, add a handful of chopped pistachios into the batter before baking.
• Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• The icing is optional but adds a lovely sweetness and decorative finish.

Keywords: pistachio pudding bread, pistachio bread, quick bread, Jell-O pistachio pudding, loaf bread, sweet bread