Pistachio Pudding Bread Recipe

Introduction

This Pistachio Pudding Bread is a moist and flavorful treat that combines the nutty taste of pistachios with the sweet creaminess of pudding. Perfect for breakfast or an afternoon snack, it’s easy to make and delightfully soft.

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 loaf pan. A 1.5-quart Pyrex glass dish works well for this recipe.
2. Step 2: In a large mixing bowl, combine the sugar, eggs, and unsalted butter. Mix well until smooth.
3. Step 3: Add the milk, pistachio pudding mix, baking powder, and salt to the bowl. Mix everything together until fully incorporated.
4. Step 4: Gradually add the flour to the mixture, folding it in carefully to avoid clumps. Once the batter is smooth, pour it into the prepared loaf pan.
5. Step 5: Bake the bread for 40 to 50 minutes. Check doneness by inserting a toothpick in the center; it should come out clean.
6. Step 6: Allow the bread to cool before serving. Enjoy the soft, pistachio-flavored goodness!

Tips & Variations

• For extra crunch, sprinkle additional chopped pistachios on top of the batter before baking.
• You can substitute the 2% milk with whole milk or almond milk for a slight variation in flavor and texture.
• Mix the icing sugar with 2 tablespoons of milk to make a drizzle glaze and pour it over the cooled bread for a sweet finish.

Storage

Store the pistachio pudding bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and refrigerate for up to a week. Reheat slices gently in a microwave or toaster oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pudding flavor?

Yes, you can substitute the pistachio pudding mix with other flavors like vanilla or chocolate, but it will change the flavor profile of the bread.

Do I need to use unsalted butter?

Unsalted butter is recommended so you can control the salt level, but salted butter can be used if adjusted by reducing added salt.

Pistachio Pudding Bread Recipe

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★★★★★

4.6 from 129 reviews

This delightful Pistachio Pudding Bread combines moist, flavorful cake-like bread infused with pistachio pudding mix and topped with a sweet glaze, perfect for a unique snack or dessert. Soft, nutty, and slightly sweet, it’s an easy-to-make loaf that adds a nutty twist to traditional quick breads.

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

Ingredients

Scale 1x2x3x

Bread 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 (typically 3.4 oz)
• 1/4 Cup Chopped Pistachios

Glaze Ingredients

• 1 Cup Icing Sugar
• 2 Tbsp 2% Milk

Instructions

1. Prepare the oven and pan: Preheat your oven to 350°F (175°C). Grease a 1.5-quart loaf pan, preferably a glass Pyrex dish, to ensure the bread doesn’t stick during baking.
2. Mix wet ingredients and sugar: In a large mixing bowl, combine 3/4 cup white sugar, 2 large eggs, and 1/2 cup unsalted butter. Beat them together until the mixture is smooth and creamy.
3. Add dairy and dry mix: Add 2/3 cup 2% milk, 1 package pistachio pudding mix, 1 tsp baking powder, and 1/4 tsp salt to the bowl. Mix well to incorporate all ingredients evenly.
4. Incorporate flour: Gradually add 1 1/2 cups all-purpose flour, folding it in slowly. Stir until the batter is smooth and free of flour lumps. Then fold in 1/4 cup chopped pistachios evenly throughout the batter.
5. Bake the loaf: Pour the batter into the prepared loaf pan. Place it in the preheated oven and bake for 40 to 50 minutes. Test doneness by inserting a toothpick in the center; it should come out clean when the bread is fully baked.
6. Cool and glaze: Remove the bread from the oven and allow it to cool in the pan for about 10 minutes, then transfer it to a wire rack. Mix 1 cup icing sugar with 2 tablespoons 2% milk until smooth to create the glaze. Drizzle the glaze over the cooled loaf before serving.
7. Serve and enjoy: Slice and enjoy this moist, nutty, and flavorful pistachio pudding bread as a snack or dessert.

Notes

• Ensure the loaf is completely cool before glazing to prevent the icing from melting and soaking in excessively.
• You can substitute chopped pistachios with other nuts if desired, but pistachios give the best flavor.
• Use room temperature eggs and butter to help the batter mix more smoothly.
• This bread stores well in an airtight container for up to 3 days at room temperature.
• Adding a little vanilla extract can enhance the flavor if preferred.

Keywords: Pistachio pudding bread, pistachio bread, quick bread, nutty bread, dessert bread, pudding mix bread