Description
This Pistachio Bread is a moist and flavorful treat made from a combination of yellow cake mix and instant pistachio pudding. Enhanced with cinnamon sugar and topped with a rich almond-vanilla glaze and crunchy chopped pistachios, it offers a delightful mix of textures and nutty flavors perfect for breakfast, snack, or dessert.
Ingredients
Batter:
- 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
Cinnamon Sugar Coating:
- 2 tablespoons sugar
- 1 teaspoon cinnamon
Glaze:
- 2 cups powdered sugar
- 2 tablespoons melted butter
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- Milk, as needed (about 2-3 tablespoons)
Topping:
- ½ to 1 cup chopped pistachios
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) to ensure it reaches the right temperature while you prepare the batter and pans.
- Mix the Batter: In a large bowl, combine the yellow cake mix, instant pistachio pudding mix, eggs, vegetable oil, water, and sour cream. Stir until all ingredients are thoroughly mixed and the batter is smooth. Set this mixture aside.
- Prepare the Pans: In a small bowl, mix the sugar and cinnamon together. Grease two regular-size loaf pans with butter or cooking spray, then evenly sprinkle the cinnamon sugar mixture on the bottom and sides of the pans. This will create a deliciously sweet and spiced crust.
- Fill and Bake: Pour half of the prepared batter into each loaf pan, spreading it evenly. Place the pans in the preheated oven and bake for 45 minutes. After baking, remove and let the bread cool completely in the pans before glazing.
- Make the Glaze: In a medium bowl, combine powdered sugar, melted butter, almond extract, and vanilla extract. Gradually add milk, one tablespoon at a time, stirring to reach a smooth glaze with your desired consistency.
- Glaze and Garnish: Once the bread has cooled, drizzle the almond-vanilla glaze generously over the loaves. Immediately sprinkle the chopped pistachios on top so they stick to the glaze for a crunchy nutty finish.
- Serve and Enjoy: Slice the pistachio bread and serve as a delightful snack, breakfast, or dessert option. Enjoy the nutty, sweet flavors with every bite!
Notes
- For best results, ensure the bread is fully cooled before glazing to prevent the glaze from melting off.
- Pistachios can be substituted with other nuts like walnuts or almonds if preferred.
- The glaze consistency can be adjusted with milk to be thicker for drizzling or thinner for pouring.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- This bread freezes well; wrap tightly and freeze for up to 2 months.
