Pistachio Bread

Easy and delicious Pistachio Bread is especially sweet. The best part is it’s glazed and involves no yeast!!

Although it’s an uncommon flavor, we love pistachio around here! If you do too, try Pistachio Salad and our layered Pistachio Dessert.

Pistachio bread recipe on cooling rack.

Pistachio Quick Bread

My husband loves Pistachios! His favorite pudding is pistachio. His favorite nuts are pistachios. If it has Pistachios, he LOVES it!!

Today’s bread recipe also includes pistachios—both a sweet pistachio flavor for the base, as well as crushed up pistachios on top.

We really can’t call this a bread since it’s more like a cake (a cake mix is used as a shortcut for this recipe). But for kicks and giggles, let’s call it bread since it’s made in a bread pan. 😉

Because of the green color of the bread, we actually like to serve this for St. Patrick’s Day, but trust me, it’s perfect for any holiday or time of year!

We have a feeling you will love this delicious sweet, quick bread.

Cinnamon and sugar sprinkled into the bottom of a bread pan.

how to make Pistachio Bread

MIX. In a large bowl, whisk cake mix, pistachio pudding mix, eggs, oil, water, and sour cream together until well combined. Set aside.

BAKE. Grease 2 regular size loaf pans and sprinkle some cinnamon sugar (I use 2 TB sugar and 1 tsp. cinnamon) on the inside. Pour half the batter into each pan. Bake in the oven at 350 for 45 minutes. Let cool on a wire rack.

GLAZE. Combine 2 cups powdered sugar, 2 TB melted butter, 1 tsp. almond extract, and 1 tsp. vanilla to make a glaze. Add a few tablespoons of milk, until it’s the consistency that you like.

ENJOY! Drizzle glaze over bread and sprinkle with chopped pistachios. Serve and enjoy!

Pistachio bread mix in bread pan

RECIPE TIPS

Of course we love this bread any day of the year, but it is especially fun to serve for Christmas or St. Patrick’s Day! Here are a few tips to make it extra special:

  • Add a few drops of green food coloring to the batter to make the bread even more green. Even the Grinch himself would approve!
  • Add some crushed up pistachios to the batter if you’d like for some extra crunch.
  • Loaves of this bread would make perfect gifts for friends and neighbors! Simply bake them in disposable foil pans, cover with plastic wrap when cooled and finish off with a festive bow.
  • Make mini-loaves of bread make sure to fill your pans no more than ½ way full and check on them every 5 min after 25 min of cooking. Insert a toothpick into the bread and if it comes out clean you are good to go.
Pistachio bread with frosting and chopped pistachios on top

FAQ

Can this bread be made ahead of time? Yes. This bread can be made ahead and stored in the freezer for up to 6 months.

How to store? To store, make sure to cool the loaf first, then wrap tightly with plastic wrap and cover with some aluminum foil or pop the wrapped bread into a Ziploc freezer bag.

How to freeze? To freeze, wait to add the glaze to the top of the bread after it has defrosted.

Pistachio bread recipe close up image

For more Quick bread recipes, check out:

Pistachio Bread Recipe

4.57 from 39 votes
Easy and delicious Frosted Pistachio Bread is especially sweet. The best part is it's glazed and involves no yeast!!
Course Bread
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 2 loaves
Calories 1920 kcal
Author Lil’ Luna

Ingredients

  • 1 box yellow cake mix
  • 2 3.4 oz. boxes pistachio instant pudding mix
  • 4 eggs
  • 1/4 cup vegetable oil
  • 1/8 cup water
  • 1 cup sour cream

Instructions
 

  • Mix ingredients together until well combined. Set aside.
  • Grease 2 regular size loaf pans and sprinkle some sugar and cinnamon (I use 2 TB sugar and 1 tsp. cinnamon) on the inside.
  • Pour half the batter into each pan. Bake at 350 for 45 minutes. Let cool.
  • Combine 2 cups powdered sugar, 2 TB melted butter, 1 tsp. almond extract, and 1 tsp. vanilla to make a glaze. Add a few tablespoons of milk, until it's the consistency that you like.
  • Drizzle glaze over bread and sprinkle with chopped pistachios. Serve and enjoy!

Recipe adapted from HERE.

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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments:

  1. Ok Kristyn… I have to break some news to you. I think you might be a straight up dessert blogger. It’s time to ditch the rest of this stuff and let your inner dessert guru take over!! Because… are you kidding me?!?! This bread is INCREDIBLE! Seriously, every recipe you post is incredible and creative and genius! No lie girl… you’ve got some mad dessert skillz.

  2. I LOVE pistachios but never thought about adding them to any recipes. We just pop em plain! I am definitely going to give this recipe a try! YUM!

      1. BATTER WAS VERY VERY THICK. I HOPE IT TURNS OUT WELL – IN OVEN NOW, BUT IT WAS SO THICK, I AM WORRIED. DID ANYONE ELSE HAVE SUCH A THICK BATTER. ALSO , MY EMAIL IS SUPPOSED TO BE ALL LOWER CASE, BUT it won’t let me do any lower case letters. The batter was soooo thick. I’m concerned, as I am serving this to prospective house buyers. I don’t want to be embarrassed. I used an electric mixer – was that ok? But I don’t think that would have made it so thick. Maxine Moates

  3. Oh my, how delicious! I love pistachios too. Every year for Christmas, my uncle gives us two huge bags of pistachios with a bunch of other goodies. The bread looks amazing. So delicious. Thanks for the great recipe 🙂

  4. Oh Kristyn! I have to make this for my hubby! He LOVES pistachio pudding, muffins, etc! Can’t wait to surprise him….pinned it for later!!!

  5. This recipe combines two of my favorite things…pistachio and bread! Thanks so much for sharing the recipe, and I’m pinning it now! ~Lisa

  6. Hi where can we get pudding mix from in Australia I’ve been to 3 major supermarkets and they stock it

  7. I have this in the oven right now. Why oh why is the batter SO SO THICK? I follow the instructions exactly. I’ve made banana bread many times before and never was the batter thick like this. Hope it turns out well.

  8. 5 stars
    Is it really 7oz of instant Pudding (2 boxes)? That may Be why some Had issues with the batter being too thick. I used just one 3.4oz box and These came out great!

  9. 5 stars
    I had this several months ago and loved it and I’m glad I came across it again so I can remember to make it for at Patrick’s day. My kids love when leprechauns turn our food green.

  10. 5 stars
    This would be so fun to make for St. Patrick’s Day. Its not only beautiful, but its so yummy too. They flavor is perfection.

      1. The ingredients are all listed in the post. If you scroll to the bottom (or click on “Jump to recipe” up at the top), the ingredient list as well as baking instructions are there. The glaze ingredients are in the instructions too. Hopefully that helps!

  11. 5 stars
    Thank you so much for sharing this amazing recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!

  12. Are nutrition fact per loaf, per slice? what is serving nutrition? Can I substitute Stevia? The nutrition facts listed, if per slice, would allow most people to eas 1 slice and nothing else for a day!

    1. Yes – the nutrition facts are per loaf. You can substitute Stevia for the sugar but if you are using the Stevia powder the conversion rate is not the same and you will need a lot less Stevia to replace the sugar the recipe calls for. Usually that ratio is 8 to 1. But if your are using Stevia in the raw than the ratio of Stevia to sugar would be 1:1 (or the same). Hope this helps!

  13. This is so thick that I am sure something has to be wrong. Maybe just 1 box of pudding. Does not want to come out of bowl it is so thick. I will bake it any way for a brunch, but just have fingers crossed.

          1. I’m sure it would be! We love the glaze, but the bread/cake itself is super good!

  14. 5 stars
    Okay, I was truly worried that this batter was too thick and would not turn out. My apologies. I just took out of oven, cooled and ate a piece. It is delicious. My apologies again.. Yes, this recipe is a keeper. Thank you.

  15. Hi, Looking forward to making this! Do you think this recipe could be used to make baked donuts?
    Thanks!

    1. I haven’t ever tried them in a donut form, but you certainly could give it a try! If you do, you’ll have to let us know how they turn out.

      1. Just made baked donuts with this recipe and they came out great! I recommend only filling the donut pan about one third of the way, as they really expand. Also make sure to use a large pastry bag to fill the pan.

        1. That’s so awesome! So glad to hear they worked well as donuts… and thanks for sharing what you did.

    1. I have never tried using it before, but it may work? You’ll have to let me know if you use it and how the bread turns out.

    1. Honestly, it would work in either! I’d say the 8″ would work great, but if you have 9, that should work fine too.

    2. I just made this using one pan of each size. The 9” got done a couple minutes sooner but they both worked great!

  16. Each time I make this, the center seems to sink. Has anyone else had this issue? It tastes fine and texture is good, but the slight crater isn’t pretty

    1. There could be multiple reasons for it sinking in the middle. It could be a little underdone… maybe it needs a little longer of a bake time for your altitude/oven/etc. It could be that the batter was over mixed. With quick breads like this, you want to mix until just combined. Glad to hear you enjoy the flavor! Hope the loaf will stop sinking as you keep giving it a try. 🙂

    1. Ooh I haven’t tried these ones in muffin form yet, but I’d say around 20 minutes start to check for doneness, checking again every 2-5 minutes if they are still needing more time.

      1. I made one loaf and was able to squeeze out 8 muffins from the leftover batter. 17 mins was the perfect time in case anyone wanted to try. I figure a perfect grab and go for mornings 🙂

    1. I haven’t tried it in a bundt pan yet, but I imagine it could! You’ll have to let us know how it turns out if you do.

    1. I would recommend baking in two loaf pans. If you did it in just one, it may be too full to bake properly.

  17. 5 stars
    Super easy and delicious! Not too sweet either. And I love the glaze! I was a little worried with how thick the batter is but it came out perfectly! Just wondering if I can freeze a loaf after it’s made?

    1. I’m so glad you enjoyed the bread! Yes, you can freeze the loaf. I’d suggest freezing it without the glaze though, and then adding the glaze once the bread has defrosted.

  18. Are those seriously the nutrition facts per serving!! Or is that per loaf? Or entire recipe? I thought I would save the recipe and try it, but not with those calories, fat, etc.

  19. Has anyone tried using a white cake mix instead of a yellow one? Trying to avoid going back to the store. Making for the family’s St. Patrick’s Day delayed celebration. I’m veganizing this and so excited.

    1. I haven’t tried with a white cake, but I imagine you could swap it out. The flavor may be slightly different, but it should still work!

  20. 5 stars
    Just made this. The batter was super thick so wasn’t sure how it would come out but it is really good! Will make again!

  21. Just curious why this is called bread when its made with cake mix and pudding? It looks like cake too except of course that it’s made in loaf pans. I would love it if it tasted more like cake than bread anyway, so was wondering about that. Looks awesome, wish I had seen it for St Patricks Day this year.

    1. It’s because it is baked in loaf pans, but it certainly has a texture of a moist cake. It’s a great recipe!

    2. It is extremely thick and when it bakes with a clean toothpick, as it cools it falls down but is gooey. It doesn’t look anything like the recipe and the time and clean up is not worth it.

      1. 1 star
        Jimmie, I threw it out because I thought I did something wrong. The batter was so thick that I had a tough time mixing it. I even used an electric mixer, but it couldn’t mix it. I’m stunned that it has so many great reviews.

  22. 5 stars
    I made this in a Bundt cake today, with a few of my additions/changes. For my husband’s birthday. He absolutely loved it! Thanks for this base recipe!
    I wish there were some way to post a picture of it.

    1. Oh how fun! I’m so glad you could use it. I’d love to see a picture. If you are on FB, you can join the group Lil’ Luna Chicks and post there! We love when people share recipe pics!

  23. 5 stars
    This recipe is just fantastic and so easy to make and the finished product is so pretty to look at as well.

  24. 5 stars
    This was amazing!!! Everyone was a bit skeptic, but were amazed on how incredibly delicious this turned out. This will forever be a bread I make year round. Thank you for sharing this recipe.

  25. 5 stars
    This recipe is delicious and easy to make. The batter is thick and doesn’t spread easy like other reviews said, but its not an issue. I put Nutella in the middle for an extra treat. So yummy!

    1. Ooh I bet it was tasty with Nutella inside. Thanks for sharing what you did. I’m glad that you loved the bread!

    1. Yes, you could certainly give it a try! I imagine it’d make about 24 cupcakes/muffins (maybe a little less?) Bake at 350 for 15ish minutes. I haven’t made them in that form yet, but they should totally work. You might just have to play around a little with the baking time.

  26. 5 stars
    I made this last night for a dozen guests and everyone loved it. It is unique; the almond extract in the glaze made it sooooo good.

  27. 5 stars
    This recipe is 5 stars!!I would say is more like a pound cake! I have made this recipe so many times! It’s delicious and so easy! I have also made it with lemon pudding instead of pistachio and lemon extract instead of almond for the glaze. You can also use sugar free pudding.

    1. I’m so glad you enjoy the bread!! And those substitutions sound yummy as well. Thanks for sharing!

    1. Nutrition facts will be for the recipe as a whole. A serving size honestly depends on how large/thick you cut your slices of bread. But both loaves together is what the nutrition facts are calculating. Hope that helps a bit!

  28. This bread sounds delicious BUT the nutrition chart looks off – over 1,000 calories per serving! Is this correct?

    1. The nutrition facts are for the full recipe… so both loaves together. The individual serving size would be different depending on how thick you slice your loaves.

      1. 5 stars
        Found this delicious looking recipe and threw it at my 11 year old to make.
        It’s so easy, fun and delicious!
        We subbed Greek yogurt for sour cream, too!
        Thanks!

  29. This was good, didn’t come out as green as the picture and needs more pistachio flavor. I could taste the yellow cake mix. Will try again but am adding pistachio extract.

  30. 3 stars
    The batter is so thick that it has to be scooped by spoon fulls into the pans. No way can it be poured as the recipe states. Needs more moisture.

    1. I made this many times. The batter is very thick. But it’s so delicious just that way it’s supposed to be made.

  31. 5 stars
    Making this for like the 5th time !!! Every step and ingredient is right on!!! Yes the batter is thick… it’s supposed to be!!! ISo delicious!!!

  32. 5 stars
    This is now a weekly request for my son and his coworkers. It is so delicious. Hot with vanilla bean ice cream.

    1. I haven’t ever tried it with a white cake mix, but it should work just fine. You’ll have to let us know how it turns out if you do.

  33. Is 1/8 cup water a typo? Does not seem enough? Also, Is the 1920 calories for the whole bread or just a slice?

    1. Nope, not a typo. The batter will be very thick. But it makes a tasty loaf of bread! 😉 And yes, that’s for the whole recipe, not just one slice.

  34. Haven’t tasted it yet since it’s in the oven. 🙂 I looked for this recipe, which is the same one someone gave me, bc I thought I did something wrong bc it is very thick! I’m so happy everyone said the same thing! Lol Phew! I used French Vanilla cake mix. We’ll see! I’ll rate recipe when it’s done. Thank you!

  35. 5 stars
    Delicious!!! I was concerned, at first, about the batter thickness but not anymore. I love this Pistachio Bread!

  36. 5 stars
    This bread is absolutely delicious and I love the almond glaze which I made a little thicker like frosting (yum). Also I won’t use my dark pans again because it made the outside a little too dark. This is a winner for us and will be made often!!!

  37. 3 stars
    This recipe was very dry. I had to add another cup of water just to mix it. The bread did not rise at all during baking. The taste was ok, but very dry.