Description
Make a simple, moist pistachio quick bread using pudding mix, topped with a sweet almond glaze. This loaf is perfect for breakfast or a snack.
Ingredients
Scale
- 1 box (3.4 oz) instant pistachio pudding mix
- 1 box (15.25 oz) yellow cake mix
- 4 large eggs
- 1 cup vegetable oil
- 1 cup water
- 1 teaspoon vanilla extract
- 1 cup chopped raw pistachios (optional, for batter)
- For the Glaze: 2 cups powdered sugar
- 4 tablespoons milk
- 1 teaspoon almond extract
- 1/4 cup chopped pistachios (for topping)
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk together the pistachio pudding mix, yellow cake mix, eggs, vegetable oil, water, and vanilla extract until just combined. Do not overmix.
- Fold in 1 cup of chopped pistachios if you are adding them to the batter.
- Pour the batter into the prepared loaf pan.
- Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
- While the bread cools, prepare the glaze: Whisk together the powdered sugar, milk, and almond extract until smooth. Add more milk, one teaspoon at a time, if the glaze is too thick.
- Drizzle the almond glaze over the cooled bread. Sprinkle with the remaining 1/4 cup chopped pistachios.
- Slice and serve once the glaze sets.
Notes
- For an extra moist loaf, substitute the water with an equal amount of buttermilk.
- If you do not have pistachio pudding mix, you can use vanilla pudding mix and add 1/2 teaspoon of almond extract to the batter for flavor.
- This bread freezes well; wrap tightly after cooling completely and before glazing.
- Prep Time: 15 min
- Cook Time: 60 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 40
- Sodium: 300
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 1
- Protein: 4
- Cholesterol: 45