Super moist, full of pistachio flavor, and the prettiest green color, this Pistachio Bread is a tasty quick bread worth adding to your recipe box!
My top tip is to be sure to line the bottom of your loaf pan with parchment paper. This ensures that it comes out easily every time!
Aimee’s Recipe Notes
- Taste & Texture: Sweet, nutty, and soft with a hint of almond and a light crunch from pistachios.
- Ease of Making: Simple one-bowl mixing with no special equipment needed.
- Ingredient Swaps: Swap pistachio pudding mix with vanilla pudding for a milder flavor.
- Storage: Keep in an airtight container at room temp for up to 1 week or freeze for up to 3 months.
Important Ingredient Notes
This is just a quick visual and overview of what you’ll need. The full ingredient list is in the recipe card at the bottom of the post.
- Vegetable oil – Or another oil you like to use for baking.
- Milk – I use 2%, but whole milk would also work.
- Sour cream – Use full-fat sour cream for a richer flavor and more tender crumb. Plain greek yogurt could also be used.
- Vanilla extract and almond extract – Although you could omit the almond extract if you don’t have it, I highly recommend using it. It is SO good and it really elevates this pistachio bread.
- Instant Pistachio pudding mix – Another trick to ensuring that this bread is moist and delicious. It also gives the bread its color!
- Pistachios – Save yourself some hassle and buy the kind that comes without the shells!
How to Make Pistachio Bread
- Don’t overmix – Stir the batter until just combined to keep the bread soft and tender.
- Use parchment paper – A parchment sling makes it easy to lift the bread out of the pan without sticking. Coat a loaf pan with baking spray or homemade cake release and line it with a strip of parchment paper.
- Test for doneness – Insert a toothpick into the center; it should come out clean with a few moist crumbs.
- Cool completely before glazing – This keeps the icing from melting and ensures a perfect finish.
Let the flavors develop – The bread tastes even better the next day as the flavors meld together!
More Quick Bread Recipes
- My homemade Strawberry Bread has as the perfect moist texture and flavor! Plus the icing on top is divine.
- Bake a batch of Nutella Banana Bread for the chocolate lover in your life, maybe that’s you?
- This easy, moist Chocolate Chip Pumpkin Bread is perfect year round, have you tried it yet?
- Hands down, this Cinnamon Swirl Zucchini Bread tops my list as one of my favorite bread recipes.
- Pistachio lovers, be sure to try my Pistachio Cookies too. You’ll also love this Pistachio Cherry Cheesecake, which is creamy, rich, and perfect for a celebration!
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Pistachio Bread Recipe
This tender crumb Pistachio Bread is sweet and moist. It only takes a few minutes to mix it up, you'll love how easy it is to make.
Ingredients
- 1 cup granulated sugar
- ⅓ cup vegetable oil
- ¾ cup milk, I use 2%
- ¼ cup full fat sour cream
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1 box (3.4 ounce) Instant Pistachio pudding mix
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ cup chopped pistachios, divided
For the Icing:
- 1 cup powdered sugar
- ½ teaspoon almond extract
- 2 Tablespoons milk, I use 2%
Instructions
- Preheat oven to 350 degrees F. Spray a 9×5-inch loaf pan with baking spray. I like to line the bottom with a strip of parchment paper (bringing it up the sides (the short sides) so it creates a sling to lift out of the pan once baked. Set pan aside.
- In a large mixing bowl combine the sugar, oil, milk, sour cream, eggs, vanilla, and almond extract. Mix until blended.
- Add the flour, pistachio pudding mix, baking powder, baking soda, and salt to the wet ingredients. Mix until fully incorporated.
- Pour batter into prepared loaf pan. Sprinkle the top with half of the chopped pistachios. Bake in preheated oven for one hour.
- Remove from oven and allow to cool in pan for 15 minutes. Remove using the parchment paper and cool completely on a wire rack.
- For the icing, in a small bowl whisk the powdered sugar, almond extract, and milk until smooth. Spread over the cooled loaf of bread and sprinkle with the remaining chopped pistachios. Allow to set, about 15 minutes.
Notes
- I use 2% milk for today’s bread recipe. Whole milk will also work great too.
- I prefer using baking spray in my loaf pans, while also lining the bottom with parchment paper. My homemade cake release can also be used.
- Store baked bread in an airtight container (or ziploc freezer bag) at room temperature for up to one week. You could also wrap in plastic wrap or foil.
- Freeze bread in a ziploc freezer bag (or wrap in plastic wrap AND foil) for up to 3 months. Thaw on counter overnight. Unwrap, slice, and serve.
- See blog post for more recipe tips and tricks.
Nutrition
Serving: 1slice, Calories: 271kcal, Carbohydrates: 44g, Protein: 4g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 2g, Trans Fat: 0.04g, Cholesterol: 29mg, Sodium: 214mg, Potassium: 87mg, Fiber: 1g, Sugar: 28g, Vitamin A: 79IU, Vitamin C: 0.1mg, Calcium: 62mg, Iron: 1mg
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