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A loaf of Pistachio Pudding Bread with glaze and chopped pistachios, showing the green interior.

Pistachio Pudding Bread

This pistachio pudding bread is a moist and flavorful quick bread, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Bread
For the Glaze

Equipment

  • 9x5 inch loaf pan
  • Large mixing bowl
  • Whisk
  • Spatula

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
  2. In a large bowl, whisk together the flour, granulated sugar, instant pistachio pudding mix, baking soda, and salt.
  3. In a separate bowl, whisk together the eggs, vegetable oil, and milk.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
  5. Fold in the chopped pistachios, if using.
  6. Pour the batter into the prepared loaf pan and spread evenly.
  7. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  9. While the bread cools, prepare the glaze. Whisk together the powdered sugar and 1 tablespoon of milk. Add more milk, a teaspoon at a time, until you reach your desired drizzling consistency.
  10. Drizzle the glaze over the cooled bread.

Notes

For a richer flavor, you can add a few drops of pistachio extract to the batter. This bread is best stored at room temperature in an airtight container for up to 3 days.