Pistachio Bread

5 from 2 votes

Try this Pistachio Bread recipe for a sweet and salty treat you can enjoy anytime, morning or night. It's easy to prepare and will melt in your mouth with how soft and delicious it is.

Prep Time15

Cook Time45

Cooling Time30

Total Time1 30

Course: Bread

Cuisine: American

Keyword: Pistachio Bread

Servings: slices

Calories: 647kcal

Author: Jill

Ingredients

For the bread

15.2 ounces yellow cake mix
2 3.4 ounces instant pistachio pudding
4 eggs
¼ cup vegetable oil
1 cup sour cream
3 tablespoons water
1 teaspoon vanilla extract
1 tablespoon brown sugar
½ teaspoon cinnamon

For the icing

½ cup heavy whipping cream
1 tablespoon butter melted
2 cups powdered sugar sifted
1 cup pistachios chopped

Instructions

Prep. Preheat the oven to 350 degrees F and line a 9 X 5-inch loaf pan with parchment paper.
Make the cake batter. Using a standup or handheld mixer, mix together the yellow cake mix, instant pistachio pudding, eggs vegetable oil, sour cream, water, vanilla, brown sugar, and cinnamon.
Bake. Transfer the batter to the prepared loaf pan and bake for 45 minutes or until a toothpick inserted into the center of the cake comes out clean.
Cool. Allow the bread to cool in the pan for 20 minutes before transferring it to a wire rack to cool completely.
Make the glaze. While the bread is cooling, whisk together the heavy whipping cream, melted butter, and sifted powdered sugar until smooth.
Glaze the bread. Once the loaf has cooled, drizzle the glaze over the cake and sprinkle with chopped pistachios.

Notes

Storage Instructions:
Once the pistachio bread has cooled completely and the glaze has solidified a bit, wrap the loaf in a double layer of plastic wrap. Store it at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Nutrition