Pistachio Pudding Bread Recipe

Introduction

Pistachio Pudding Bread is a moist and flavorful treat that’s perfect for breakfast or an afternoon snack. With the subtle nutty taste of pistachio and a sweet glaze on top, this bread is both comforting and unique. It’s easy to make and sure to impress friends and family.

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 (for glaze)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and prepare a greased loaf pan. A 1.5-quart glass dish works well.
2. Step 2: In a large mixing bowl, combine the sugar, eggs, and butter. Mix until smooth and well blended.
3. Step 3: Add the milk, pistachio pudding mix, baking powder, and salt to the bowl. Stir again until everything is fully incorporated.
4. Step 4: Gradually add the flour, folding the batter gently to avoid overmixing. Continue until the batter is smooth and free of flour lumps.
5. Step 5: Pour the batter into the prepared loaf pan, then bake for 40 to 50 minutes. Insert a toothpick into the center; it should come out clean when done.
6. Step 6: Let the bread cool completely before mixing icing sugar with 2 tablespoons of milk to make a glaze. Drizzle the glaze over the loaf and sprinkle chopped pistachios on top. Serve and enjoy!

Tips & Variations

• For extra pistachio flavor, toast the chopped pistachios lightly before adding them to the batter or as a topping.
• If you prefer a dairy-free option, substitute milk with almond milk and butter with a plant-based alternative.
• Adding a teaspoon of vanilla extract enhances the overall flavor.
• Try mixing mini chocolate chips into the batter for a delightful twist.

Storage

Store the pistachio pudding bread in an airtight container at room temperature for up to 3 days. For longer storage, keep it refrigerated for up to a week. Reheat slices gently in the microwave or oven before serving to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant pudding mix instead of Jell-O pistachio pudding?

Yes, instant pudding mix works well and may even make the bread moister. Just follow the same quantity called for in the recipe.

Can I make this bread gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Make sure it includes a binder like xanthan gum for best results.

Pistachio Pudding Bread Recipe

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★★★★★

4.6 from 73 reviews

This Pistachio Pudding Bread is a moist and flavorful quick bread, enriched with pistachio pudding mix and topped with a light icing. Perfect for a sweet snack or dessert, this loaf offers a delightful nutty taste and a tender crumb, making it a unique twist on traditional quick bread recipes.

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

Ingredients

Scale 1x2x3x

Bread

• 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

Icing

• 1 Cup Icing Sugar
• 2 Tbsp 2% Milk

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 1.5-quart loaf pan, such as a Pyrex glass dish, to prevent sticking.
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 well blended and creamy.
3. Add Wet Ingredients and Leavening: Stir in the 2% milk, Jell-O pistachio pudding mix, baking powder, and salt into the sugar-egg-butter mixture. Mix well to combine all ingredients evenly.
4. Incorporate Flour: Gradually add the all-purpose flour into the batter, folding gently to avoid overmixing. Continue until there are no lumps and the batter is smooth.
5. Add Pistachios and Transfer Batter: Fold in the chopped pistachios evenly. Then, pour the batter into the prepared loaf pan, spreading it out evenly.
6. Bake the Bread: Place the loaf pan in the preheated oven and bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Prepare Icing: Allow the bread to cool completely in the pan. Meanwhile, prepare the icing by mixing the icing sugar with 2 tablespoons of 2% milk until smooth.
8. Ice and Serve: Once the bread has cooled, spread the prepared icing over the top. Slice and serve to enjoy your pistachio pudding bread.

Notes

• Ensure the bread is completely cool before adding the icing to prevent it from melting and running off.
• You can substitute 2% milk with whole milk or a dairy-free alternative if preferred.
• For a more intense pistachio flavor, lightly toast the chopped pistachios before adding them to the batter.
• Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

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