Unique, nutty flavor thanks to pistachio pudding mix
Moist and tender texture with every bite
Eye-catching green color makes it great for holidays like Christmas or St. Patrick’s Day
Quick and easy to make with pantry staples
Can be made with or without nuts for added crunch
Perfect for breakfast, dessert, or gifting
Freezer-friendly for easy make-ahead planning
Simple glaze or topping optional but elevates the flavor
Kid-friendly and fun to bake together
A refreshing change from traditional banana or pumpkin bread
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
pistachio instant pudding mix all-purpose flour granulated sugar baking powder salt eggs vegetable oil milk or water vanilla extract optional: chopped pistachios or walnuts optional: cinnamon-sugar or glaze for topping
Directions
Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, combine the pistachio pudding mix, flour, sugar, baking powder, and salt.
In another bowl, whisk together the eggs, oil, milk (or water), and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined—do not overmix.
If using, fold in chopped nuts.
Pour the batter into the prepared loaf pan and smooth the top. Sprinkle with cinnamon-sugar if desired.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Drizzle with glaze if desired once fully cooled.
Servings and timing
This recipe yields 8–10 slices. Prep time: 10 minutes Cook time: 55 minutes Cooling time: 15 minutes Total time: Approximately 1 hour 20 minutes
Variations
Add nuts: Stir in ½ cup of chopped pistachios or walnuts for crunch and texture.
Use a glaze: Combine powdered sugar, milk, and vanilla to make a simple glaze to drizzle over the top.
Mini loaves: Bake in mini loaf pans for individual servings or gifts—adjust bake time accordingly.
Pistachio muffins: Turn the batter into muffins and bake at 350°F for 18–22 minutes.
Add chocolate chips: White chocolate chips add a creamy, sweet contrast to the nutty flavor.
Swirl in jam: Add a swirl of raspberry or strawberry jam for a fruity twist.
Make it dairy-free: Use plant-based milk to make the bread dairy-free.
Use yogurt: Replace half the oil with plain yogurt for a lighter, tangy touch.
Coconut topping: Sprinkle shredded coconut on top before baking for extra flavor.
Add food coloring: For a more vibrant green, add a drop or two of green food coloring.
Storage/Reheating
Store pistachio bread at room temperature in an airtight container for up to 3 days. Refrigerate for up to 1 week if needed, though it’s best enjoyed fresh.
To freeze, wrap the cooled loaf or individual slices tightly in plastic wrap and place in a freezer-safe bag. Freeze for up to 3 months.
To reheat, microwave individual slices for 10–15 seconds or warm slightly in the oven.
FAQs
What makes pistachio bread green?
The green color comes from the pistachio pudding mix, which contains food coloring. You can enhance the color with a few drops of green food coloring if desired.
Can I use homemade pistachio pudding?
Store-bought instant pistachio pudding is recommended for the right consistency and flavor, but a homemade version can work if it’s dry and powdery.
Is this bread very sweet?
It has a sweet, dessert-like flavor, but you can reduce the sugar slightly if you prefer a less sweet loaf.
Can I make this recipe gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour.
What kind of glaze works best?
A simple vanilla glaze made with powdered sugar, milk, and vanilla extract complements the bread well. You can also use lemon glaze for a citrus twist.
Can I add other flavors?
Yes, almond or lemon extract can enhance the flavor. Just use a small amount to avoid overpowering the pistachio.
Can I make this into muffins?
Yes, pour the batter into a muffin tin and bake at 350°F for about 18–22 minutes or until a toothpick comes out clean.
Do I need to use nuts?
No, the bread is delicious without nuts. Adding them is optional for extra texture.
How do I keep the bread moist?
Avoid overbaking and store it tightly wrapped at room temperature. Adding a touch of yogurt or sour cream can also help retain moisture.
Can I double the recipe?
Yes, double the ingredients and bake in two loaf pans. Keep an eye on the baking time—it may vary slightly.
Conclusion
Pistachio Bread is a moist, flavorful twist on traditional quick breads, offering a unique nutty flavor and gorgeous green color that makes it stand out. Whether you’re baking it for a holiday, brunch, or a midday snack, this easy recipe is sure to impress. With endless variation possibilities, you can make it your own and enjoy it year-round.
Pistachio Bread is a moist and flavorful quick bread made with pistachio pudding mix, giving it a light green color and nutty taste. It’s easy to make and perfect for holidays, brunches, or a sweet snack with coffee.
Ingredients
1 box (3.4 oz) pistachio instant pudding mix
1 3/4 cups all-purpose flour
3/4 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
2 large eggs
1/2 cup vegetable oil
3/4 cup milk or water
1 tsp vanilla extract
Optional: 1/2 cup chopped pistachios or walnuts
Optional: cinnamon-sugar or glaze for topping
Instructions
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
In a large bowl, whisk together the pistachio pudding mix, flour, sugar, baking powder, and salt.
In a separate bowl, whisk together the eggs, vegetable oil, milk (or water), and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
If using, gently fold in chopped pistachios or walnuts.
Pour the batter into the prepared loaf pan and smooth the top. Sprinkle with cinnamon-sugar if desired.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Once fully cooled, drizzle with glaze if desired.
Notes
Use green food coloring for a more vibrant color if desired.Substitute plant-based milk for a dairy-free version.Replace half the oil with yogurt for a lighter loaf.Add white chocolate chips for extra sweetness.Store in an airtight container at room temperature for up to 3 days.
