Pistachio Pudding Bread is a celebration of color, texture, and irresistible flavor all tied together in a gloriously simple loaf. This treat is soft, moist, and subtly nutty, balancing just the right amount of sweetness from the pudding mix and richness from real butter. Best of all, it comes together with pantry staples and a touch of whimsy—think green-hued slices perfect for brunch tables, after-school snacks, or cozy get-togethers. Whether you leave yours plain, toss in extra pistachios, or add a drizzle of glaze, one bite and you’ll see why this charming bread disappears faster than you can bake it.

Pistachio Pudding Bread Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk ingredients! Pistachio Pudding Bread only requires a handful of basics, but each one is essential for taste, moisture, or that beautiful green hue. Gather these and you’re halfway to dessert magic!

Instant pistachio pudding mix (1 box, 3.4 ounces): The secret weapon for flavor, color, and extra soft crumb—don’t skip this!
All-purpose flour (1 ¾ cups): The sturdy base that gives our bread its tender structure.
Baking powder (2 teaspoons): Lends a lovely lift and helps the loaf rise perfectly every time.
Baking soda (½ teaspoon): Works with the acids for even more rise and a soft crumb.
Salt (¼ teaspoon): A pinch brings the pistachio flavors to life—trust me on this one.
Unsalted butter, softened (½ cup): Richness and flavor in every bite; make sure it’s soft for easy mixing.
Granulated sugar (¾ cup): Sweetens the deal while keeping the crumb light and balanced.
Large eggs (2): Eggs hold everything together and add moisture—plus a bit of richness.
Milk (1 cup): Gives the batter just the right consistency and helps the bread stay moist.
Almond extract (½ teaspoon): Just a splash deepens the nutty aroma for the signature pistachio flavor.
Chopped shelled pistachios (½ cup, optional): For extra texture and a beautiful crunch in every mouthful.
Green food coloring (optional): A drop or two amps up the color for an eye-catching loaf.

How to Make Pistachio Pudding Bread

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or if you prefer, line it with parchment paper for easy removal after baking. A little prep here means no stuck edges later—so worth it!

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and your instant pistachio pudding mix. Whisking ensures the leaveners are evenly distributed and the flavor is perfectly blended in every single bite.

Step 3: Cream Butter and Sugar

In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light, fluffy, and just a little dreamy. This step guarantees that your Pistachio Pudding Bread will be tender and melt-in-your-mouth soft.

Step 4: Add Eggs and Almond Extract

Add the eggs one at a time, mixing well after each addition. Stir in the almond extract—the moment it hits the bowl, you’ll notice the nutty aroma that makes this loaf so special!

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to your creamed mixture, alternating with milk. Mix gently and stop once everything’s just combined. Overmixing can make the bread tough, so a soft hand is your secret weapon for super tender slices.

Step 6: Fold in Pistachios and Optional Color

Now for the extras! Gently fold in the chopped pistachios if you’re using them, and add a drop or two of green food coloring for extra vibrance. It’s not essential for flavor, but the pop of color is always a crowd-pleaser!

Step 7: Bake the Bread

Pour the batter into your prepared pan and smooth the top with a spatula. Slide it into the oven and bake for 50 to 60 minutes. Check for doneness by inserting a toothpick—it should come out clean or with just a few moist crumbs attached.

Step 8: Cool Completely

Let the bread cool in the pan for 10 minutes before transferring it to a wire rack. Cooling completely is key; it allows the crumb to set and the flavors to mellow, making every slice just right!

How to Serve Pistachio Pudding Bread

Garnishes

A dusting of powdered sugar is classic, but try a light drizzle of powdered sugar glaze for an extra-sweet finish. If you have extra pistachios, scatter them on top while the glaze is wet for serious visual and crunchy appeal. A few shavings of white chocolate or even edible rose petals can elevate the look to showstopper status.

Side Dishes

Pair thick, warm slices of Pistachio Pudding Bread with a scoop of creamy vanilla ice cream, a dollop of whipped cream, or a simple berry compote. A hot cup of coffee, espresso, or even a milky chai is all you really need for a cozy snack or an indulgent brunch.

Creative Ways to Present

Try slicing the loaf and arranging the pieces on a rustic wooden board, or stack thick pieces and wrap with baker’s twine for beautiful edible gifts. This bread also makes fabulous bases for trifle layers or cubes in a bread pudding—give your leftovers new life!

Make Ahead and Storage

Storing Leftovers

Any leftover Pistachio Pudding Bread can be stored at room temperature, tightly wrapped in plastic wrap or in an airtight container, for up to three days. This keeps the bread moist and tender until you’re ready for another slice.

Freezing

For longer storage, wrap the cooled loaf or individual slices in plastic wrap and then foil before freezing. It will keep its flavor and texture for up to three months. When you’re craving a slice, just thaw at room temperature—no one ever has to know it wasn’t freshly baked!

Reheating

To enjoy Pistachio Pudding Bread warm, pop individual slices in the microwave for 10-15 seconds, or reheat in a low oven (about 300°F) for a few minutes. This brings back that soft, freshly-baked feel and makes the aroma irresistible all over again.

FAQs

Can I use a different flavor of pudding mix?

Yes! While pistachio is classic and gives that signature flavor, you can absolutely experiment with other instant pudding flavors like vanilla, coconut, or even lemon. Just know the color and taste will change but the soft texture will remain.

Is it necessary to add food coloring?

Not at all. The pudding mix itself gives the bread a gentle green tint, but a tiny bit of food coloring will make it more vibrant. If you’re after a subtler, natural look, feel free to leave it out.

How can I make this recipe gluten-free?

Swap the all-purpose flour for your favorite gluten-free blend (make sure it contains xanthan gum or add it separately). The texture will be a little different but you’ll still get delicious results.

Can I turn this batter into muffins?

Absolutely! Just divide the batter between greased or lined muffin tins and bake at 350°F for 18 to 22 minutes. You’ll love Pistachio Pudding Bread muffins as a grab-and-go treat or lunchbox surprise.

What’s the best way to tell if my bread is done?

Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, your loaf is perfect. Every oven runs a little differently, so start checking at the 50-minute mark and remember the bread keeps cooking as it cools.

Final Thoughts

There’s something wonderfully comforting and a little bit magical about Pistachio Pudding Bread—once you bake it, you’ll want to share it with everyone you know. Give it a try and enjoy every nutty, moist, sweet slice; I promise, it’ll quickly become one of your favorites too!

Pistachio Pudding Bread Recipe

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4.5 from 28 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 1 loaf (10 slices) 1x
Diet: Vegetarian

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Description

Indulge in the delightful flavor of Pistachio Pudding Bread, a moist and flavorful quick bread that’s perfect for any time of day. With the nutty essence of pistachios and a hint of almond, this bread is a treat for the senses.

Ingredients

Scale

Dry Ingredients:

1 box (3.4 ounces) instant pistachio pudding mix
1 ¾ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt

Wet Ingredients:

½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 cup milk
½ teaspoon almond extract

Optional:

½ cup chopped shelled pistachios
Green food coloring (for enhanced color)

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Instructions

Preheat Oven: Preheat oven to 350°F (175°C) and prepare a 9×5-inch loaf pan.
Mix Dry Ingredients: Combine flour, baking powder, baking soda, salt, and pistachio pudding mix in a bowl.
Cream Butter and Sugar: In a separate bowl, cream butter and sugar until fluffy. Add eggs one at a time, then mix in almond extract.
Combine Wet and Dry Ingredients: Alternate adding the dry ingredients and milk to the wet mixture, then fold in chopped pistachios and food coloring.
Bake: Pour batter into the pan and bake for 50–60 minutes until a toothpick comes out clean.
Cool and Serve: Allow the bread to cool before slicing and enjoying!