Pistachio Pudding Bread: A Soft, Nutty Loaf with a Hint of Sweetness

Why You’ll Love This Recipe

This recipe delivers consistent results with minimal effort. The crumb stays moist for days, the flavor is balanced rather than overly sweet, and it adapts well to small changes such as different milks or added nuts. It is also an excellent make-ahead bake.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour forms the structure of the bread. It provides stability while still allowing the loaf to remain soft and tender when combined with the pudding mix and eggs.

Instant pistachio pudding mix is the key ingredient that defines this recipe. It adds sweetness, pistachio flavor, moisture, and a delicate green color that makes the loaf visually appealing.

Granulated sugar enhances sweetness and helps create a fine crumb. It balances the nutty notes of the pistachio without overpowering them.

Baking powder ensures the bread rises evenly. Since this is a quick bread, baking powder provides reliable lift without the need for yeast.

Salt sharpens the overall flavor. A small amount prevents the bread from tasting flat and enhances the pistachio notes.

Eggs contribute structure and richness. They bind the ingredients together and help create a soft yet sliceable loaf.

Vegetable oil keeps the bread moist. I prefer oil over butter here because it maintains tenderness even after the bread has cooled.

Milk adds moisture and helps dissolve the pudding mix into the batter. I have tested this recipe with almond milk, and it worked very well without altering the texture.

Vanilla extract rounds out the flavor profile. It complements the pistachio without competing with it.

Chopped pistachios add texture and reinforce the nutty flavor. They provide a pleasant contrast to the soft crumb of the bread.

Directions

Begin by preheating your oven to 175°C and greasing a standard loaf pan. In a large mixing bowl, combine the dry ingredients, ensuring they are evenly distributed. In a separate bowl, whisk together the wet ingredients until smooth. Gradually incorporate the wet mixture into the dry ingredients, stirring gently until a thick, uniform batter forms. Fold in the chopped pistachios, taking care not to overmix. Pour the batter into the prepared loaf pan and smooth the top. Bake for approximately 50 to 55 minutes, or until a skewer inserted into the center comes out clean. Allow the bread to cool in the pan for ten minutes before transferring it to a wire rack to cool completely.

Essential Equipment

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

This recipe yields one loaf, serving approximately 8 to 10 slices. Preparation time is about 15 minutes, with a baking time of 50 to 55 minutes. Total time is roughly 1 hour and 10 minutes.

Storage/reheating

Store the bread tightly wrapped at room temperature for up to three days. For longer storage, refrigerate for up to one week. To reheat, warm individual slices briefly in the oven or microwave.

Variations and Customizations

Lemon pistachio bread
Add lemon zest to brighten the flavor and balance the sweetness.

Chocolate chip pistachio bread
Fold in white or dark chocolate chips for a richer variation.

Glazed pistachio loaf
Top the cooled bread with a simple sugar glaze for added sweetness.

Dairy-free version
Use plant-based milk without altering the texture.

Nut blend version
Combine pistachios with almonds or walnuts for added complexity.

FAQs

Can I use homemade pistachio pudding?

Yes, but the texture may vary slightly compared to instant pudding mix.

Is this bread overly sweet?

No, the sweetness is mild and balanced by the nuts.

Can I freeze pistachio pudding bread?

Yes, wrap it well and freeze for up to two months.

What milk works best?

Any milk works well, including plant-based options.

Can I make this into muffins?

Yes, adjust the baking time to about 20 to 25 minutes.

Why is my bread dense?

Overmixing the batter can lead to a dense texture.

Can I reduce the sugar?

You may reduce it slightly, but it will affect moisture.

Does the bread stay green?

The color remains light green after baking.

Can I add dried fruit?

Yes, dried cranberries pair nicely with pistachio.

Is this recipe suitable for beginners?

Yes, it is straightforward and forgiving.

Conclusion

Pistachio pudding bread is a reliable, flavorful bake that suits many occasions. Its soft crumb, gentle sweetness, and nutty aroma make it a standout quick bread. Whether enjoyed plain or customized, it is a recipe worth keeping in your collection.

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