Description
This moist and flavorful pistachio bread is made with yellow cake mix and pistachio pudding, then finished with a sweet almond-vanilla glaze and crunchy chopped pistachios.
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 tablespoons 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 (1 tablespoon at a time)
Instructions
1. Preheat the oven to 350°F.
2. In a large bowl, combine dry cake mix, dry pudding mix, eggs, oil, water, and sour cream. Mix until well combined.
3. In a small bowl, mix the sugar and cinnamon.
4. Grease two regular-size loaf pans and sprinkle the sugar-cinnamon mixture evenly over the bottom and sides.
5. Pour half of the batter into each prepared loaf pan.
6. Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
7. Let the loaves cool in the pans for about 10–15 minutes, then remove and cool completely on a wire rack.
8. In a bowl, combine powdered sugar, melted butter, almond extract, and vanilla extract. Add milk one tablespoon at a time until you reach the desired glaze consistency.
9. Drizzle glaze over cooled loaves and sprinkle with chopped pistachios.
10. Let glaze set, slice, and serve.
Notes
Store at room temperature in an airtight container for 3–4 days, or in the refrigerator for up to 7 days.
To freeze, wrap completely cooled loaves in plastic wrap and then foil. Freeze for up to 3 months.
Reheat slices in the microwave for 10–15 seconds if refrigerated or frozen.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American