Why You’ll Love This Recipe
Pistachio Pudding Bread is one of those quietly impressive recipes that wins people over after the very first slice. It is soft, moist, and delicately sweet, with a subtle nutty flavor that feels both comforting and slightly unique. What I love most about this bread is how effortlessly it comes together. The pudding mix does most of the work, giving the loaf a tender crumb and keeping it moist for days. I first baked this on a quiet afternoon when I wanted something simple yet different, and it quickly became a repeat recipe in my kitchen. It works just as well for breakfast with coffee as it does for an afternoon snack or casual dessert. If you enjoy quick breads that require minimal effort but deliver reliable results, this pistachio pudding bread is one you will come back to again and again.
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Pistachio Pudding Bread: A Moist, Flavorful Loaf with a Nutty Twist
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf (10 slices)
- Diet: Vegetarian
Description
A moist and flavorful quick bread made with pistachio pudding mix, giving it a soft texture, nutty flavor, and beautiful green color.
Ingredients
- 2 cups all-purpose flour
- 1 box (100 g) pistachio instant pudding mix
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 cup milk
- 1 tsp vanilla extract
- 1/2 cup chopped pistachios (optional)
Instructions
- Preheat the oven to 175°C (350°F) and grease a loaf pan.
- In a bowl, whisk together flour, pistachio pudding mix, baking powder, baking soda, and salt.
- In another bowl, beat sugar, eggs, oil, milk, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in chopped pistachios if using.
- Pour the batter into the prepared loaf pan.
- Bake for 45–50 minutes, or until a toothpick inserted comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Do not overmix to keep the bread tender.
- You can add a simple glaze made with powdered sugar and milk.
- Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-Purpose Flour
All-purpose flour provides the structure for the bread. It balances tenderness with enough strength to hold the loaf together as it bakes.
Instant Pistachio Pudding Mix
The pudding mix is the star ingredient. It adds pistachio flavor, sweetness, and moisture, resulting in a soft and tender crumb without extra effort.
Granulated Sugar
Sugar enhances the sweetness of the bread and works with the pudding mix to create a balanced flavor.
Baking Powder
Baking powder gives the bread its lift, helping it rise evenly and develop a light texture.
Salt
A small amount of salt sharpens the flavors and keeps the sweetness from becoming overwhelming.
Eggs
Eggs bind the ingredients together and contribute richness and structure to the loaf.
Milk
Milk hydrates the dry ingredients and keeps the bread soft. I have tested this recipe with whole milk and almond milk, and both worked well.
Vegetable Oil
Oil keeps the bread moist for several days and gives it a tender, soft texture.
Chopped Pistachios
Chopped pistachios add texture and reinforce the nutty flavor throughout the loaf.
Vanilla Extract
Vanilla extract rounds out the flavor and complements the pistachio without overpowering it.
Directions
Begin by preheating the oven and greasing a standard loaf pan. In a large mixing bowl, whisk together the flour, pistachio pudding mix, sugar, baking powder, and salt until well combined. In a separate bowl, lightly beat the eggs, then add the milk, oil, and vanilla extract. Stir the wet ingredients into the dry mixture until just combined, being careful not to overmix. Fold in the chopped pistachios evenly.
Pour the batter into the prepared loaf pan and smooth the top. Bake until the bread is set in the center and a toothpick inserted comes out clean. Allow the loaf to cool in the pan briefly before transferring it to a wire rack to cool completely. Slice and serve once cooled, or wrap and store for later.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe makes one standard loaf, yielding about 8 slices. Preparation takes approximately 15 minutes, with a baking time of 50 minutes. Total time is about 1 hour and 5 minutes.
Storage/reheating
Store the bread tightly wrapped at room temperature for up to two days, or refrigerate for up to five days. For longer storage, wrap slices individually and freeze. To reheat, warm slices briefly in the microwave or let them come to room temperature naturally.
Variations and Customizations
Glazed Finish
Drizzle a simple powdered sugar glaze over the cooled loaf for added sweetness and visual appeal.
Chocolate Accent
Fold in mini chocolate chips to create a pistachio-chocolate flavor combination.
Citrus Touch
Add a small amount of lemon or orange zest to brighten the flavor.
Extra Nutty
Increase the amount of chopped pistachios or add sliced almonds for more texture.
Dairy-Free Version
Use plant-based milk to make the bread suitable for a dairy-free diet.
FAQs
Can I use sugar-free pudding mix?
Yes, but the texture may be slightly less moist.
Do I need to use instant pudding mix?
Yes, instant pudding mix is essential for the correct texture.
Can I make this bread into muffins?
Yes, divide the batter into muffin cups and reduce the baking time.
Why is my bread dry?
Overbaking or overmixing can cause dryness.
Can I reduce the sugar?
You can reduce it slightly, but too much reduction will affect texture.
What oil works best?
Neutral oils like vegetable or canola oil are ideal.
Can I add a topping?
A streusel or nut topping works well if added before baking.
Does the bread taste strongly of pistachio?
The flavor is mild and balanced, not overpowering.
Can I double the recipe?
Yes, simply use two loaf pans and bake evenly.
Is this bread freezer-friendly?
Yes, it freezes very well when wrapped tightly.
Conclusion
Pistachio Pudding Bread is a reliable, flavorful quick bread that combines simplicity with a touch of elegance. Its moist texture, gentle sweetness, and nutty notes make it a pleasure to bake and share. Whether enjoyed fresh or saved for later, this loaf is proof that easy recipes can still feel special.
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