Description
Make a simple, moist pistachio quick bread using pudding mix, topped with a sweet almond glaze. This loaf is perfect for breakfast or a snack.
Ingredients
Scale
- 1 box (3.4 oz) instant pistachio pudding mix
- 1 box (15.25 oz) yellow cake mix
- 4 large eggs
- 1 cup vegetable oil
- 1/2 cup water
- 1/2 cup chopped pistachios (for batter)
- 1 cup powdered sugar (for glaze)
- 2 tablespoons milk (for glaze)
- 1/2 teaspoon almond extract (for glaze)
- 1/4 cup sliced almonds (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, combine the pistachio pudding mix, yellow cake mix, eggs, vegetable oil, and water. Mix on low speed until just combined. Do not overmix.
- Stir in the 1/2 cup of chopped pistachios.
- Pour the batter into the prepared loaf pan.
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
- While the bread cools, prepare the glaze: Whisk together the powdered sugar, milk, and almond extract until smooth.
- Once the bread is cool, drizzle the almond glaze over the top. Sprinkle with sliced almonds.
- Slice and serve.
Notes
- For an extra nutty flavor, toast the sliced almonds lightly before using them as a topping.
- If you prefer a stronger pistachio flavor, substitute 1/4 cup of the vegetable oil with melted butter.
- This bread stays moist for several days when stored in an airtight container at room temperature.
- Prep Time: 15 min
- Cook Time: 60 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35
- Sodium: 300
- Fat: 19
- Saturated Fat: 3
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 1
- Protein: 4
- Cholesterol: 45