Description

This Pistachio Bread features a delightful combination of flavors, bringing you a moist, rich treat. Easy to prepare, it’s perfect for brunch or a sweet snack, thanks to its blend of pistachio pudding and chopped nuts that provide a unique twist. Enjoy this comforting, homemade loaf that everyone will love!

Ingredients

Scale

1 cup granulated sugar
⅓ cup vegetable oil
¾ cup milk, i use 2%
¼ cup full fat sour cream
2 large eggs
1 teaspoon pure vanilla extract
1 teaspoon almond extract
2 cups all-purpose flour
1 box (3.4 ounce) instant pistachio pudding mix
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
¼ cup chopped pistachios, divided
1 cup powdered sugar
½ teaspoon almond extract
2 tablespoons milk, i use 2%

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Instructions

Preheat the oven to 350 degrees F and prepare a 9×5-inch loaf pan with baking spray and a parchment paper sling.
Combine the granulated sugar, vegetable oil, milk, sour cream, eggs, vanilla extract, and almond extract in a large mixing bowl and mix until well blended.
Add in the all-purpose flour, pistachio pudding mix, baking powder, baking soda, and kosher salt to the wet mixture and mix until fully combined.
Pour the mixture into the prepared loaf pan, sprinkling half of the chopped pistachios on top. Bake for one hour.
Once baked, remove from the oven and let it cool in the pan for 15 minutes. Then, use the parchment paper to lift the loaf out and cool completely on a wire rack.
To make the icing, mix the powdered sugar, almond extract, and milk in a small bowl until smooth, then spread over the cooled bread and top with the remaining chopped pistachios. Let set for about 15 minutes.

Notes

Ensure the loaf is completely cool before icing to prevent melting.
Store leftover bread in an airtight container at room temperature for up to three days.

Nutrition

Serving Size: 1 slice
Calories: 200
Sugar: 12g
Sodium: 180mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg