Description
This moist and flavorful Pistachio Bread combines the nutty richness of pistachios with a tender yellow cake mixed with instant pistachio pudding. The bread is finished with a smooth, sweet glaze and a crunchy pistachio topping, making it a perfect treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 15.2 ounces yellow cake mix
- 2 (3.4 ounces each) instant pistachio pudding
- 1 tablespoon brown sugar
- ½ teaspoon cinnamon
- 2 cups powdered sugar (sifted)
- 1 cup pistachios (chopped)
Wet Ingredients
- 4 eggs
- ¼ cup vegetable oil
- 1 cup sour cream
- 3 tablespoons water
- 1 teaspoon vanilla extract
- ½ cup heavy whipping cream
- 1 tablespoon butter (melted)
Instructions
- Prep. Preheat the oven to 350°F and line a 9 x 5-inch loaf pan with parchment paper to ensure easy removal of the bread after baking.
- Make the cake batter. Using a stand mixer or handheld mixer, combine the yellow cake mix, instant pistachio pudding, eggs, vegetable oil, sour cream, water, vanilla extract, brown sugar, and cinnamon. Mix thoroughly until all ingredients are well incorporated and the batter is smooth.
- Bake. Pour the batter evenly into the prepared loaf pan. Bake in the preheated oven for 45 minutes or until a toothpick inserted in the center comes out clean, indicating the bread is fully baked.
- Cool. Allow the bread to cool in the pan for 20 minutes after baking. Then, transfer it to a wire rack to cool completely to room temperature before glazing.
- Make the glaze. While the bread cools, whisk together the heavy whipping cream, melted butter, and sifted powdered sugar in a bowl until the mixture is smooth and creamy.
- Glaze the bread. Once the bread is completely cool, drizzle the glaze evenly over the top of the loaf. Immediately sprinkle the chopped pistachios over the glaze to finish.
Notes
- Ensure the bread is completely cool before glazing to prevent the glaze from melting and running off.
- Use parchment paper to avoid sticking and make it easier to remove the bread from the pan.
- For an extra pistachio flavor, consider mixing some finely ground pistachios into the batter.
- Store the bread in an airtight container for up to 3 days at room temperature.
- This bread can be sliced and toasted for a delightful snack with butter or cream cheese.
