1 box (3.4 oz) instant pistachio pudding mix 1 cup sour cream 4 large eggs 1/2 cup vegetable oil 1/2 cup milk 1 box yellow cake mix 1/2 tsp almond extract (optional) 1/2 cup chopped pistachios (optional) Optional Glaze: 1 cup powdered sugar 1–2 tbsp milk 1/2 tsp vanilla extract Extra chopped pistachios for topping
This pistachio bread is tender, buttery, and packed with flavor. It’s easy to make and ideal for gifting, snacking, or holiday brunch tables.
This bread uses simple pantry staples and pistachio pudding mix to deliver that rich, green-hued sweetness everyone loves.
Mix your dry and wet ingredients separately. Combine, then pour into a loaf pan. Bake until golden and a toothpick comes out clean.
Top with a quick vanilla glaze for added sweetness. Sprinkle chopped pistachios on top to enhance the texture and visual appeal.
Store pistachio bread in an airtight container at room temperature for 3–4 days. Serve warm with butter or as-is—it’s delicious either way.