Description
This Pistachio Pudding Bread is a moist, flavorful quick bread that combines the unique taste of pistachio pudding mix with the comforting texture of a classic loaf. Enhanced with chopped pistachios for added crunch, this easy-to-make bread is perfect for breakfast or an anytime snack.
Ingredients
Scale
Dry Ingredients
- 1 box (3.4 oz) instant pistachio pudding mix
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sugar
Wet Ingredients
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup milk
Optional
- 1/2 cup chopped pistachios (for added texture)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the pistachio pudding mix, all-purpose flour, baking powder, baking soda, salt, and sugar until well combined.
- Combine wet ingredients: In a separate bowl, whisk the vegetable oil, eggs, vanilla extract, sour cream, and milk until the mixture is smooth and well blended.
- Combine wet and dry mixtures: Gradually add the wet ingredients to the dry ingredients, mixing gently just until combined to avoid overmixing. Fold in the chopped pistachios if you are using them.
- Pour batter into pan: Transfer the batter into the prepared loaf pan and smooth the top evenly with a spatula.
- Bake: Place the loaf pan in the oven and bake for 45 to 50 minutes. The bread is done when a toothpick inserted into the center comes out clean.
- Cool: Allow the bread to cool in the pan for about 10 minutes, then remove it to a wire rack to cool completely before slicing and serving.
Notes
- Chopped pistachios add a delightful crunch but can be omitted for a smoother texture.
- Ensure not to overmix the batter to maintain a tender crumb.
- For a dairy-free variation, substitute sour cream with coconut cream and use plant-based milk.
- Store leftover bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- This bread freezes well; wrap tightly and freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
