Pistachio Bread
Topped with a vanilla glaze, our sweet pistachio bread is made simple with a cake mix shortcut and involves no yeast!
Servings: 2 loaves
Ingredients
- 1 (15.25-ounce) box yellow cake mix
- 2 (3.4-ounce) boxes instant pistachio pudding mix
- 4 eggs
- ¼ cup vegetable oil
- ⅛ cup water
- 1 cup sour cream
- 2 tablspoons sugar
- 1 teaspoon cinnamon
- ½-1 cup chopped pistachios
Glaze
- 2 cups powdered sugar
- 2 tablespoons melted butter
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- milk
Instructions
- Preheat the oven to 350°F.
- In a large bowl, mix the dry cake mix, dry pudding mix, eggs, oil, water, and sour cream until well combined. Set aside.
- In a small bowl mix the sugar and cinnamon. Grease 2 regular-size loaf pans and sprinkle the suagr mixture evenly on the bottom and sides of the pans.
- Pour half the batter into each pan. Bake for 45 minutes. Let cool.
- Combine powdered sugar, melted butter, almond extract, and vanilla. Add milk, 1 tablespoon at a time, until it's the consistency that you like.
- Drizzle glaze over bread and sprinkle with chopped pistachios. Serve and enjoy!
Video
Notes
Store. Cool completely then store at room temperature, in an airtight container or bag, for 3-4 days or in the fridge for 5-7 days, or wrap with plastic wrap and aluminum foil and store in the freezer for up to 3 months.
Nutrition
Serving: 1loaf | Calories: 2270kcal | Carbohydrates: 404g | Protein: 28g | Fat: 63g | Saturated Fat: 27g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 425mg | Sodium: 3217mg | Potassium: 710mg | Fiber: 6g | Sugar: 309g | Vitamin A: 1674IU | Vitamin C: 3mg | Calcium: 681mg | Iron: 7mg