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Pistachio Quick Bread

Total Time

Prep: 20 min. Bake: 35 min. + cooling


2 loaves (12 pieces each)

Updated: Nov. 13, 2022
I love making many of these special loaves to give away for the holidays. They also freeze well so it is easy to pull out for unexpected guests. —Judy Fischer, Green Bay, Wisconsin
Pistachio Quick Bread Recipe photo by Taste of Home


  • 1 package white cake mix (regular size)
  • 1 package (3.4 ounces) instant pistachio pudding mix
  • 4 large eggs, room temperature
  • 1 cup sour cream
  • 1/4 cup water
  • 1/4 cup canola oil
  • 1/3 cup sugar
  • 3/4 teaspoon ground cinnamon


  1. Preheat oven to 350°. In a large bowl, combine cake and dry pudding mixes. Add the eggs, sour cream, water and oil; beat until blended (batter will be thick).
  2. Combine sugar and cinnamon. Spoon half of the batter into 2 greased 8x4-in. loaf pans; sprinkle each with 2 tablespoons cinnamon sugar. Spread with remaining batter; sprinkle with remaining cinnamon sugar.
  3. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts

1 piece: 169 calories, 7g fat (2g saturated fat), 42mg cholesterol, 218mg sodium, 24g carbohydrate (16g sugars, 0 fiber), 2g protein.

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