Pistachio Pudding Bread is a unique, decadent dessert that’s sure to be a hit at any gathering. Whether you’re a seasoned baker or just starting out in the kitchen, this recipe will guide you through creating this flavorful bread with ease. Its soft, moist texture paired with a subtle pistachio flavor will have everyone coming back for more!
Table of Contents
Why You’ll Love Pistachio Pudding Bread
- Deliciously Moist: The addition of instant pudding mix creates a soft, moist texture that’s irresistible.
- Pistachio Flavor: The unique flavor of pistachios adds a delightful nutty sweetness, perfect for those who enjoy a savory yet sweet dessert.
- Perfect for All Occasions: Whether it’s for a holiday, family gathering, or a cozy afternoon snack, Pistachio Pudding Bread is always a crowd-pleaser.
- Simple to Make: With only a few ingredients, this bread comes together quickly and easily, making it perfect for both beginner and experienced bakers.
Ingredients You’ll Need
| Ingredient | Amount |
|---|---|
| Pistachio instant pudding mix | 1 box (3.4 oz) |
| All-purpose flour | 1 1/2 cups |
| Granulated sugar | 1 cup |
| Baking powder | 1 tsp |
| Baking soda | 1/2 tsp |
| Salt | 1/4 tsp |
| Eggs | 2 large |
| Milk | 1/2 cup |
| Vegetable oil | 1/2 cup |
| Vanilla extract | 1 tsp |
| Crushed pistachios | 1/2 cup |
How to Make Pistachio Pudding Bread
Step 1: Prepare the Dry Ingredients
In a medium bowl, whisk together the flour, pistachio pudding mix, sugar, baking powder, baking soda, and salt.
Step 2: Mix the Wet Ingredients
In a large bowl, beat together the eggs, milk, vegetable oil, and vanilla extract until well combined.
Step 3: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
Step 4: Add Crushed Pistachios
Gently fold in the crushed pistachios until evenly distributed throughout the batter.
Step 5: Bake
Pour the batter into a greased 9×5-inch loaf pan and bake at 350°F (175°C) for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Cool and Serve
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve!
Expert Tips for Success
- Use Room Temperature Ingredients: For the best texture, make sure your eggs and milk are at room temperature before mixing.
- Don’t Overmix: Overmixing the batter can result in dense bread. Stir until the ingredients are just combined.
- Add More Pistachios: For extra flavor, feel free to add more crushed pistachios to the batter or sprinkle them on top before baking.
- Check for Doneness: Ovens vary, so check the bread at the 60-minute mark. If it needs more time, continue baking for 5-10 minutes, checking with a toothpick.
Health and Nutrition
While Pistachio Pudding Bread is a delightful treat, it’s important to keep in mind its nutritional content:
- Calories: Approximately 230-250 calories per slice (based on a 10-slice loaf).
- Fat: The bread contains a moderate amount of fat, primarily from vegetable oil and pistachios.
- Sugar: This bread is sweetened with granulated sugar, so it may not be suitable for those following a low-sugar or diabetic-friendly diet.
Note: Enjoy Pistachio Pudding Bread in moderation as part of a balanced diet.
FAQs
How long does Pistachio Pudding Bread last?
Stored in an airtight container, Pistachio Pudding Bread will last for up to 4-5 days at room temperature, or up to a week in the refrigerator.
Can I freeze Pistachio Pudding Bread?
Yes, you can freeze the bread! Wrap it tightly in plastic wrap and aluminum foil, and it will last up to 3 months in the freezer. Thaw at room temperature before serving.
Can I substitute the pistachio pudding mix with another flavor?
Yes, you can substitute the pistachio pudding mix with other flavors like vanilla or chocolate for a different taste. However, the unique pistachio flavor will be lost.
Can I use a different nut besides pistachios?
Yes, you can use walnuts, almonds, or pecans if you prefer, but this will change the flavor of the bread.
Is Pistachio Pudding Bread gluten-free?
No, this recipe contains all-purpose flour. To make it gluten-free, substitute the flour with a gluten-free flour blend.
Can I add chocolate chips to this bread?
Yes! Chocolate chips pair wonderfully with the pistachio flavor. Add about 1/2 cup of chocolate chips to the batter if you’d like.
Can I make this bread ahead of time?
Yes, this bread can be made up to 2 days in advance. Just store it in an airtight container to keep it fresh.
Can I make this recipe in mini loaf pans?
Yes, you can use mini loaf pans, but reduce the baking time to around 30-40 minutes, depending on the size of the pans.
Pistachio Pudding Bread
Ingredients
- 1 box pistachio pudding mix 3.4 oz
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1/2 cup sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 cup milk
- 1 teaspoon vanilla extract
- ½ cup chopped pistachios optional
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.
- In a large bowl, mix together the pistachio pudding mix, flour, baking soda, salt, and sugar.
- In a separate bowl, whisk the eggs, oil, milk, and vanilla extract until smooth.
- Combine the wet and dry ingredients, stirring until just combined.
- Pour the batter into the prepared pan and sprinkle chopped pistachios on top (optional).
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.