Pistachio Bread with Vanilla Almond Glaze Recipe

Introduction

This pistachio bread is a moist, flavorful treat that combines the rich taste of pistachios with a sweet vanilla glaze. It’s perfect for breakfast, brunch, or an afternoon snack with tea or coffee.

Ingredients

• 1 (15.25-ounce) box yellow cake mix
• 2 (3.4-ounce) boxes instant pistachio pudding mix
• 4 eggs
• ¼ cup vegetable oil
• ⅛ cup water
• 1 cup sour cream
• 2 tablespoons sugar
• 1 teaspoon cinnamon
• ½-1 cup chopped pistachios
• 2 cups powdered sugar
• 2 tablespoons melted butter
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• Milk (for glaze consistency)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a large bowl, combine the yellow cake mix, pistachio pudding mix, eggs, vegetable oil, water, and sour cream. Mix until all ingredients are well incorporated.
3. Step 3: In a small bowl, stir together the sugar and cinnamon. Grease two regular-size loaf pans, then sprinkle the sugar and cinnamon mixture evenly on the bottom and sides of the pans.
4. Step 4: Pour half of the batter into each loaf pan. Bake for about 45 minutes or until a toothpick inserted into the center comes out clean. Allow the bread to cool completely before glazing.
5. Step 5: For the glaze, mix powdered sugar, melted butter, almond extract, and vanilla extract in a bowl. Add milk one tablespoon at a time until the glaze reaches your desired consistency.
6. Step 6: Drizzle the glaze over the cooled bread and sprinkle chopped pistachios on top. Slice, serve, and enjoy!

Tips & Variations

• For extra crunch, toast the chopped pistachios before sprinkling them on the glaze.
• You can substitute sour cream with Greek yogurt for a tangier flavor.
• Add a handful of white chocolate chips to the batter for a sweeter twist.
• Use loaf pans lined with parchment paper to easily remove the bread.

Storage

Store the pistachio bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw at room temperature and reheat lightly if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different pudding flavors instead of pistachio?

Yes, you can experiment with other instant pudding flavors like vanilla or almond, but it will change the final taste of the bread.

How do I know when the bread is fully baked?

The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Avoid overbaking to keep it moist.

Pistachio Bread with Vanilla Almond Glaze Recipe

---

★★★★★

4.8 from 115 reviews

• Author: Aiden
• Total Time: 1 hour
• Yield: 2 loaves (about 12 slices each) 1x

Pin Recipe

Print Recipe

Description

Delight in the moist and flavorful Pistachio Bread, a unique twist on classic quick bread made with yellow cake mix and instant pistachio pudding. This bread is enhanced with warm cinnamon and sugar, topped with a luscious almond-vanilla glaze, and finished with crunchy chopped pistachios for added texture and nutty flavor. Perfect for breakfast, tea time, or a sweet snack.

---

Ingredients

Scale 1x2x3x

Bread:

• 1 (15.25-ounce) box yellow cake mix
• 2 (3.4-ounce) boxes instant pistachio pudding mix
• 4 eggs
• ¼ cup vegetable oil
• ⅛ cup water
• 1 cup sour cream
• 2 tablespoons sugar
• 1 teaspoon cinnamon
• ½ to 1 cup chopped pistachios

Glaze:

• 2 cups powdered sugar
• 2 tablespoons melted butter
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• Milk, as needed (1 tablespoon at a time)

---

Instructions

1. Preheat the Oven: Set your oven temperature to 350°F (175°C) to prepare for baking the bread.
2. Mix the Batter: In a large bowl, combine the yellow cake mix, instant pistachio pudding mix, eggs, vegetable oil, water, and sour cream. Stir well until the mixture is smooth and fully combined.
3. Prepare the Loaf Pans: In a small bowl, mix the sugar and cinnamon together. Grease two regular-size loaf pans thoroughly, then evenly sprinkle the cinnamon-sugar mixture on the bottoms and sides of the greased pans to add sweetness and flavor.
4. Fill and Bake: Divide the batter evenly, pouring half into each prepared loaf pan. Place the pans in the oven and bake for approximately 45 minutes or until a toothpick inserted in the center comes out clean. Allow the bread to cool completely in the pans.
5. Make the Glaze: In a medium bowl, whisk together powdered sugar, melted butter, almond extract, and vanilla extract. Gradually add milk, one tablespoon at a time, stirring until the glaze reaches your desired consistency—smooth and pourable but not too runny.
6. Finish the Bread: Once the bread has cooled, drizzle the almond-vanilla glaze generously over the top. Immediately sprinkle with chopped pistachios for an added crunch and nutty flavor. Slice and serve to enjoy this delicious treat.

Notes

• To check for doneness, insert a toothpick into the center of the bread; it should come out clean or with a few moist crumbs but not wet batter.
• For added flavor, you can toast the chopped pistachios lightly before sprinkling them on the glaze.
• The glaze consistency can be adjusted by varying the amount of milk; add slowly to avoid a glaze that’s too thin.
• If you prefer, substitute sour cream with Greek yogurt for a tangier taste.
• This bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Bread
• Method: Baking
• Cuisine: American

Keywords: pistachio bread, pistachio quick bread, nutty bread, glazed bread, cinnamon sugar bread, dessert bread, easy bread recipe