Pistachio Bread is incredibly easy to make, requires just a few pantry staples, and bakes up beautifully every time. The instant pudding gives the bread its soft texture and subtle pistachio flavor, while the chopped nuts add a delightful crunch. Whether you’re making it for St. Patrick’s Day, a spring brunch, or as a homemade gift, this bread is as festive as it is delicious.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Instant pistachio pudding mix
Baking powder
Salt
Eggs
Granulated sugar
Vegetable oil
Milk
Almond extract
Chopped pistachios or walnuts (optional)
Green food coloring (optional, for enhanced color)
Directions
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
In a large mixing bowl, whisk together the flour, pistachio pudding mix, baking powder, and salt.
In a separate bowl, beat the eggs with the sugar, then mix in the oil, milk, and almond extract.
Gradually add the wet ingredients to the dry, mixing until just combined. Do not overmix.
Fold in chopped pistachios or walnuts, if using. Add green food coloring if a deeper green color is desired.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Servings and timing
This recipe makes 1 loaf (about 8 slices). Prep time: 10 minutes Cook time: 55 minutes Total time: 1 hour 5 minutes
Variations
Glazed: Drizzle a simple powdered sugar glaze over the top once cooled.
Muffins: Divide the batter into muffin tins and bake for 18–22 minutes.
Chocolate chip: Stir in mini chocolate chips for a sweet surprise.
Coconut: Add shredded coconut for extra texture and flavor.
Double pistachio: Use pistachio milk in place of regular milk for a stronger nutty flavor.
Storage/Reheating
Store pistachio bread tightly wrapped or in an airtight container at room temperature for up to 3 days. Refrigerate for up to 5 days for longer freshness. To freeze, wrap the cooled loaf or individual slices in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw at room temperature. To reheat, warm slices in the microwave for 10–15 seconds.
FAQs
Can I use sugar-free pudding mix?
Yes, you can substitute with sugar-free instant pistachio pudding, though sweetness may slightly vary.
Do I need to add food coloring?
No, the pudding mix gives a light green tint, but food coloring enhances the color if desired.
Can I make this bread without nuts?
Absolutely—omit the chopped nuts if you prefer a nut-free version.
Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour substitute designed for baking.
Can I bake this in mini loaf pans?
Yes, divide the batter among mini loaf pans and reduce the baking time to 25–35 minutes.
What can I substitute for almond extract?
Vanilla extract works well, though it will change the flavor slightly.
Why is my bread dry?
Be careful not to overbake. Check for doneness around 50 minutes and use a toothpick test.
Can I use fresh pistachios?
Yes, shelled and roughly chopped pistachios work great for extra crunch and flavor.
Is this bread overly sweet?
It has a light sweetness, perfect for breakfast or dessert. You can reduce sugar slightly if desired.
Can I add a glaze?
Yes! A powdered sugar glaze with milk and almond extract complements the bread perfectly.
Conclusion
Pistachio Bread is a simple yet delightful quick bread that brings color and flavor to any table. With its soft crumb, nutty richness, and pretty green hue, it’s perfect for holidays, brunches, or a cozy afternoon snack. Whether you’re a fan of pistachios or just want to try something new, this easy recipe is a delicious way to bake something special
Pistachio Bread is a moist, subtly sweet quick bread made with instant pistachio pudding mix, a touch of almond extract, and optional chopped nuts. Its soft crumb and green hue make it perfect for brunches, holidays, or everyday snacking.
Author:Catherine
Prep Time:10 minutes
Cook Time:55 minutes
Total Time:1 hour 5 minutes
Yield:1 loaf (8 slices)
Category:Quick Bread
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 3/4 cups all-purpose flour
1 package (3.4 oz) instant pistachio pudding mix
2 tsp baking powder
1/2 tsp salt
2 large eggs
3/4 cup granulated sugar
1/2 cup vegetable oil
3/4 cup milk
1/2 tsp almond extract
1/2 cup chopped pistachios or walnuts (optional)
Green food coloring (optional, a few drops)
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
In a large bowl, whisk together flour, pistachio pudding mix, baking powder, and salt.
In a separate bowl, beat eggs and sugar until well combined. Stir in oil, milk, and almond extract.
Gradually add wet ingredients to dry, mixing just until combined. Do not overmix.
Fold in chopped nuts if using. Add food coloring for a deeper green color, if desired.
Pour batter into prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
For a glaze, mix 1/2 cup powdered sugar with 1–2 tbsp milk and a splash of almond extract, then drizzle over cooled loaf.Use pistachio milk in place of regular milk for a stronger nutty flavor.Make muffins by dividing the batter into a muffin tin and baking for 18–22 minutes.Mini chocolate chips or shredded coconut make great additions.Store tightly wrapped at room temperature or freeze for longer storage.
