Pistachio Bread

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4.99 from 724 votes

Topped with a vanilla glaze, our sweet pistachio bread is made simple with a cake mix shortcut and involves no yeast!

Prep Time10

Cook Time45

Total Time55

Course: Bread

Cuisine: American

Servings: loaves

Author: Kristyn Merkley

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.

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