Pistachio Bread
A soft, moist pistachio bread made with instant pudding mix and simple pantry ingredients. Comes together in one bowl and bakes to a beautiful pale green loaf with a tender crumb.
Equipment
- 9x5 inch loaf pan
- Large mixing bowl
- Spatula
- Wire rack
Ingredients
- 1 box (3.4 oz) instant pistachio pudding mix
- 1 box (15.25 oz) white or yellow cake mix
- 4 large eggs
- 1/2 cup vegetable oil
- 1/2 cup sour cream or full-fat Greek yogurt
- 1/2 cup water
- 1/2 cup chopped pistachios optional
- 1/2 tsp vanilla extract
- 1 pinch salt
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- Combine the cake mix, pistachio pudding mix, and salt in a large bowl. Stir together.
- Add the eggs, oil, sour cream, water, and vanilla extract. Mix until just smooth - do not overmix.
- Fold in the chopped pistachios if using.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 50 to 55 minutes until a toothpick inserted in the center comes out clean. Tent with foil at the 35-minute mark if the top browns too quickly.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Do not overmix the batter or the loaf will turn dense.
- Sour cream can be replaced with plain full-fat Greek yogurt.
- Freeze individual slices wrapped in plastic for up to 2 months.
- For muffins, use the same batter and bake at 350°F for 20 to 22 minutes.