Pistachio Bread

This pistachio quick bread gets its name for two good reasons. First is the rich pistachio flavor, of course. And second, as you’ll see, this recipe for pistachio bread is indeed quick. The hands-on work will take you less than 20 minutes, and then it’s into the oven for the rest of the process.

More than sweet enough to be served as a treat but tasty enough to be enjoyed anytime, whether with a meal or as a snack, this pistachio bread is a unique sweet-spiced loaf you’ll be glad you learned to make.

Pistachio Bread Ingredients

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• White cake mix: The package of white cake mix not only forms the base of this bread but also adds plenty of sweetness and flavor.
• Instant pistachio pudding mix: Using a package of instant pistachio pudding mix is part of the reason this recipe is so quick and easy to make.
• Eggs: You’ll want to start with room-temperature eggs, so you’ll take them out of the fridge at least 30 minutes before you start making this bread.
• Sour cream: You can use a reduced-fat or regular sour cream for this recipe.
• Canola oil: Canola oil is ideal for this pistachio bread, as its flavor profile is neutral.
• Sugar: The 1/3 cup of sugar sweetens things up even more, though the cake mix already does its part, as does the pudding mix.
• Cinnamon: Ground cinnamon introduces a wonderful spice edge that counterbalances some of the sweetness.

Directions

Step 1: Combine the cake and pudding mix

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Preheat the oven to 350°F. In a large bowl, combine the dry cake and pudding mixes.

Step 2: Add the wet ingredients

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Add the eggs, sour cream, water and oil, and beat until everything is blended—the batter will be thick.

Step 3: Mix the cinnamon-sugar, layer the cakes

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Combine the sugar and cinnamon in a small bowl. Spoon half the batter evenly between two greased 8×4-inch loaf pans. Sprinkle each portion of dough with 2 tablespoons of cinnamon-sugar, then top that with the remaining batter. Finally, sprinkle the tops with the remaining cinnamon sugar.

Step 4: Bake the bread

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Bake the pistachio bread until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool the bread in the pans for 10 minutes before removing it to wire racks to cool completely.

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Pistachio Bread Variations

• Add some chopped nuts: Sprinkling in some chopped or smashed pistachios when you add the center layer of cinnamon sugar enhances the flavor and introduces a unique texture to this bread.
• Try it with nutmeg: Adding 1/4 teaspoon of nutmeg along with the cinnamon introduces an even more robust and nuanced flavor profile and makes this bread perfect for enjoying around the winter holidays.
• Go green: This bread will already have a lightly green tint because of the pistachio pudding mix, but if you want to make a St. Patrick’s Day treat, add several drops of green food coloring to the batter.

How to Store Pistachio Bread

Store this bread in a cool, dry place for up to three days. You can line an airtight container or resealable bag with paper towels to absorb moisture and keep the bread from getting soggy. Placing it in the fridge will extend its storage life for up to six days.

Can you freeze this bread?

Yes! You can store it in the freezer for up to three months. Wrap the bread tightly in plastic wrap or beeswax, then wrap it again in aluminum foil or place it in a freezer bag or airtight container. When you’re ready to eat the pistachio bread, thaw the loaves in the refrigerator while they’re still wrapped.

Pistachio Bread Tips

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Could I make this bread as muffins?

Absolutely! You can pour the batter into lined muffin cups and bake delicious pistachio muffins. Follow the same steps, except know that the baking time will be reduced.

Is this a healthy bread?

It’s more of a treat, to be honest, what with all the sweet stuff in here. Each serving is well under 200 calories, but it’s not exactly a health food.

What should I serve with this pistachio bread?

A scoop of vanilla ice cream is probably your best bet, but you can also serve it alongside fresh fruit like strawberries and blueberries.