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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.

Ingredients

Scale

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

Find it online: https://ricoloranz.com/pistachio-pudding-bread-recipe/