Baking Pistachio Pudding Bread has always been a cozy tradition in my family. Growing up, the aroma of the sweet, nutty loaf would fill our home every autumn, reminding me of crisp leaves, sweater weather, and gathering around the table with loved ones. There’s just something so comforting about that familiar flavor that transports me back to simpler times.
My grandma’s Pistachio Pudding Bread recipe has become a treasured family heirloom, passed down through generations and tweaked to perfection over the years. The secret? Using just the right balance of pudding mix, chopped pistachios, and a hint of vanilla to create a moist, decadent bread that’s impossible to resist. This recipe yields 10 slices, with each serving being a satisfying 1 slice.
Table of Contents
Why This Pistachio Pudding Bread Recipe Will Become Your Go-To
The Secret Behind Perfect Pistachio Pudding Bread
What sets this Pistachio Pudding Bread apart is the unique technique of incorporating instant pistachio pudding mix directly into the batter. This not only infuses the bread with an incredibly rich, creamy pistachio flavor, but also helps lock in moisture for a tender, crave-worthy crumb. The addition of chopped pistachios on top adds a delightful crunch in every bite. This recipe is an absolute showstopper that’s sure to become a new family favorite.
Essential Ingredients You’ll Need
To make this scrumptious Pistachio Pudding Bread, you’ll need:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 (3.4 ounce) package instant pistachio pudding mix
- 3/4 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup chopped pistachios
These simple ingredients come together to create 10 mouthwatering slices of pistachio perfection.
Step-by-Step Pistachio Pudding Bread Instructions
Preparing Your Pistachio Pudding Bread
This recipe takes 70 minutes total – 15 minutes for prep and 55 minutes for cooking. You’ll need a standard loaf pan, a mixing bowl, and a few basic kitchen tools to get started. Let’s dive in!
1- Preheat your oven to 350°F. Grease a 9×5-inch loaf pan with nonstick cooking spray or butter.
2- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
3- In a separate bowl, beat the softened unsalted butter until light and fluffy, about 2-3 minutes. Then, beat in the eggs one at a time, followed by the vanilla extract.
4- Gradually fold the dry ingredients into the wet ingredients, mixing just until no pockets of flour remain. Be careful not to overmix. Finally, fold in the instant pistachio pudding mix and 1/4 cup of the chopped pistachios.
5- Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the remaining 1/4 cup of chopped pistachios over the top.
6- Bake for 55 minutes, or until a toothpick inserted into the center comes out clean. Allow the Pistachio Pudding Bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Pro Tips for Success
- Be sure to use instant pistachio pudding mix, not the cook-and-serve variety, for the best texture.
- Don’t overmix the batter, as this can result in a dense, tough bread.
- Keep a close eye on the bread towards the end of the baking time to prevent overbrowning.
- For extra visual appeal, reserve a few whole pistachio halves to press into the top of the bread before baking.
Serving and Storing Your Pistachio Pudding Bread
Perfect Pairings for Pistachio Pudding Bread
This Pistachio Pudding Bread is delightful on its own, but it also pairs beautifully with a hot cup of coffee or tea for a cozy autumn treat. It makes a lovely addition to any brunch spread, and a single slice is the perfect accompaniment to a scoop of vanilla ice cream for dessert. The 10 slices this recipe yields are sure to satisfy a crowd.
Storage and Make-Ahead Tips
Pistachio Pudding Bread can be stored at room temperature, tightly wrapped in plastic wrap or foil, for up to 5 days. For longer storage, wrap the loaf tightly and freeze for up to 3 months. To enjoy, simply thaw at room temperature or reheat in the oven for a few minutes until warmed through.
Variations and Dietary Adaptations for Pistachio Pudding Bread
Creative Pistachio Pudding Bread Variations
If you’re feeling adventurous, try swapping out the pistachios for chopped pecans or walnuts. You can also add a ribbon of cream cheese filling or a streusel topping for an extra decadent twist. For a festive holiday version, fold in dried cranberries and orange zest.
Making Pistachio Pudding Bread Diet-Friendly
To make this recipe gluten-free, substitute the all-purpose flour with a 1-to-1 gluten-free flour blend. For a vegan option, use plant-based butter and egg replacer. To reduce the carbs, replace the granulated sugar with an equal amount of your favorite low-carb sweetener.
Frequently Asked Questions
Q: Can I use a different flavor of pudding mix instead of pistachio?
A: Absolutely! Feel free to experiment with other instant pudding flavors like vanilla, butterscotch, or even chocolate. The pudding mix helps keep the bread moist and infuses it with delicious flavor.
Q: How many servings does this recipe make?
A: This recipe makes exactly 10 slices, with each serving being 1 slice.
Q: Can I make this recipe ahead of time?
A: Yes, Pistachio Pudding Bread freezes beautifully. Simply wrap the cooled loaf tightly in plastic wrap or foil and freeze for up to 3 months. Thaw at room temperature or reheat in the oven before serving.
Q: My bread turned out dry. What did I do wrong?
A: A few things could cause the bread to be dry: overbaking, overmixing the batter, or using the wrong type of pudding mix. Be sure to keep a close eye on the baking time and avoid over-mixing the ingredients.
Classic Pistachio Pudding Bread
- Total Time: 70
- Yield: 10 slices
Description
Indulge in the delightful flavors of this Pistachio Pudding Bread – a moist, tender loaf packed with nutty goodness. Perfect for dessert, snacking, or gifting.
Ingredients
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 (3.4 ounce) package instant pistachio pudding mix
– 3/4 cup milk
– 1/2 cup vegetable oil
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup chopped pistachios
Instructions
1. – Preheat oven to 350°F. Grease a 9×5 inch loaf pan.
2. – In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and pistachio pudding mix.
3. – In a separate bowl, combine the milk, vegetable oil, eggs, and vanilla extract. Whisk until well blended.
4. – Pour the wet ingredients into the dry ingredients and stir just until combined, being careful not to overmix.
5. – Fold in the chopped pistachios.
6. – Pour the batter into the prepared loaf pan and smooth the top.
7. – Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
8. – Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
– For a more pronounced pistachio flavor, you can add an extra 1/4 cup of chopped pistachios to the batter.
– This bread can be stored at room temperature for up to 5 days, or frozen for up to 3 months.
- Prep Time: 15
- Cook Time: 55
- Category: Cakes, Pies & Cheesecakes
- Method: Baking
- Cuisine: American
Conclusion
I hope this Pistachio Pudding Bread recipe brings as much joy to your family as it has to mine over the years. With its rich, nutty flavor and moist, tender crumb, it’s sure to become a new household favorite. So grab your loaf pan, preheat the oven, and get ready to enjoy 10 heavenly slices of pistachio perfection. Don’t forget to let me know how it turns out in the comments below!
