There’s something magical about a loaf of pistachio bread sitting on the counter. That soft green crumb, the subtle nutty sweetness, and that glossy glaze dripping down the sides? It’s pure comfort in sliceable form.
This pistachio bread is moist, tender, and loaded with sweet pistachio flavor thanks to a simple shortcut: cake mix and instant pudding. It’s the kind of recipe you make once… and suddenly everyone expects you to bring it to brunch, holidays, and cozy Sunday coffee dates.
And the best part? It comes together in under an hour.
Why I Love This Recipe
I’m always drawn to recipes that feel special but require minimal effort. This pistachio bread checks every box:
- Ultra-moist texture thanks to sour cream and pudding mix
- Perfect balance of sweetness and nutty flavor
- Beautiful green color (with or without food coloring)
- Easy enough for beginner bakers
- Versatile — serve it plain, glazed, or as muffins
If you love comforting loaf cakes like my This Chocolate Chip Banana Bread Is My Favorite Way to Use Up Overripe Bananas, this pistachio version will absolutely earn a spot in your regular rotation.
📋 Ingredients
For the Bread:
- 1 (15 oz) box yellow cake mix
- 1 (3.4 oz) box instant pistachio pudding mix (dry)
- 3 large eggs
- 1 cup water
- ½ cup melted butter or vegetable oil
- ¼ cup sour cream
- 1 tablespoon cinnamon sugar (optional)
- Green food coloring (optional)
For the Glaze (Optional but Recommended):
- 1 cup powdered sugar
- 2–3 tablespoons heavy cream or milk
- 1 tablespoon salted butter, melted
- ½ teaspoon vanilla or almond extract
- ½ cup chopped pistachios
Ingredient Swaps & Notes
- Oil vs. Butter: Oil gives a slightly softer crumb, while butter adds richness. Both work beautifully.
- Sour Cream Substitute: Plain Greek yogurt works just as well.
- Almond Extract: Highly recommended in the glaze — it enhances the pistachio flavor.
- No Food Coloring? Totally fine! The pudding gives a natural pale green hue.
- Make It Muffins: Fill liners ¾ full and bake about 18 minutes.
📝 Step-by-Step Instructions
1. Preheat & Prep
Preheat your oven to 350°F. Grease a 9×5-inch loaf pan well. If using, sprinkle cinnamon sugar into the bottom for a subtle warm sweetness.
2. Mix the Batter
In a large bowl, combine:
- Yellow cake mix
- Dry pistachio pudding mix
- Eggs
- Water
- Melted butter (or oil)
- Sour cream
Mix until smooth and fully combined. Do not overmix — stir just until everything comes together. Add a few drops of green food coloring if you want a brighter pistachio look.
3. Pour & Bake
Pour the batter into the prepared pan and smooth the top evenly.
Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely cover with foil during the last 10 minutes.
4. Cool Properly
Let the bread cool in the pan for about 10 minutes. Then transfer to a wire rack and allow it to cool completely before glazing.
5. Glaze & Finish
Whisk together powdered sugar, cream, melted butter, and extract until smooth. Drizzle generously over the cooled loaf and sprinkle with chopped pistachios.
Slice. Serve. Watch it disappear.
🕒 Preparation Time
- Prep Time: 10 minutes
- Bake Time: 40–45 minutes
- Total Time: About 55 minutes
✨ Tips for Success
- Don’t overmix — that’s the secret to a soft, tender crumb.
- Let the bread cool completely before glazing so the icing sets beautifully.
- For extra texture, fold in ¼ cup chopped pistachios into the batter.
- Store overnight before slicing if you want even deeper flavor — it’s incredible the next day.
Serving Suggestions & Pairings
This pistachio bread shines in so many settings:
- Brunch tables alongside This Baked Brie Appetizer Is My Favorite Effortless Way to Impress Guests
- Holiday dessert spreads with These Pecan Pie Bars Are My Favorite Make-Ahead Holiday Dessert
- Cozy fall mornings next to These Easy Pumpkin Spice Muffins Are My Favorite Fall Treat to Bake on Repeat
- Sunny afternoon treats with a glass of This Blueberry Lemonade Is My Favorite Refreshing Drink for Sunny Days
It’s equally perfect with hot coffee, espresso, or a simple cup of tea.
Nutritional Information (Per Slice – Approximate)
- Calories: 290
- Fat: 14g
- Carbohydrates: 38g
- Sugar: 24g
- Protein: 4g
(Values may vary depending on glaze and ingredient choices.)
Storage & Leftover Tips
- Store at room temperature in an airtight container for up to 3 days.
- Refrigerate up to 5 days for extended freshness.
- Freeze (unglazed) for up to 2 months — wrap tightly in plastic wrap and foil.
- Individual slices can be frozen for quick grab-and-go treats.
To refresh, microwave a slice for 10–15 seconds for that just-baked softness.
More Recipes You’ll Love
If you’re on a loaf-cake kick, you’ll also adore:
- This Chocolate Chip Banana Bread Is My Favorite Way to Use Up Overripe Bananas
- These Easy Pumpkin Spice Muffins Are My Favorite Fall Treat to Bake on Repeat
- These Pecan Pie Bars Are My Favorite Make-Ahead Holiday Dessert
Each one brings that same comforting, crowd-pleasing energy to your kitchen.
Final Thoughts 💚
This pistachio bread is one of those simple, nostalgic recipes that feels like a warm hug in loaf form. It’s soft, flavorful, and just sweet enough to make every bite feel special.
If you try this recipe, I’d love to hear how it turned out for you. Did you add extra pistachios? Go heavy on the glaze? Make muffins instead?
Leave a comment, share it with someone who loves pistachio treats, and follow along for more cozy, crave-worthy recipes.
Happy baking!
— Jason Griffith 🍰✨
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