Description
This Pistachio Pudding Bread is a moist, flavorful quick bread that combines the unique, nutty taste of pistachios with a tender crumb enhanced by instant pistachio pudding mix. Perfect for breakfast, snacks, or dessert, it’s easy to make and deliciously textured with optional chopped pistachios for added crunch.
Ingredients
Scale
Dry Ingredients
- 1 box (3.4 oz) pistachio pudding mix (instant)
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sugar
Wet Ingredients
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup milk
Optional
- 1/2 cup chopped pistachios (optional for added texture)
Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the instant pistachio pudding mix, all-purpose flour, baking powder, baking soda, salt, and sugar until evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk the vegetable oil, eggs, vanilla extract, sour cream, and milk together until the mixture is smooth and homogenous.
- Combine Wet and Dry: Gradually pour the wet ingredients into the dry mixture, stirring gently until just combined. Avoid overmixing to maintain a tender crumb. If using, fold in the chopped pistachios at this point for added texture.
- Fill Pan and Bake: Transfer the batter into the prepared loaf pan and level the top with a spatula for even baking.
- Bake the Bread: Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean, indicating the bread is fully cooked.
- Cool: Remove the bread from the oven, let it cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before slicing and serving.
Notes
- Ensure not to overmix the batter to keep the bread light and tender.
- Chopped pistachios are optional but add delightful crunch and enhance the nutty flavor.
- Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- This bread freezes well; wrap tightly and freeze for up to 2 months.
