Prepare to fall in love with Pistachio Pudding Bread, a soft, buttery loaf brimming with real pistachio flavor and a hint of almond. This vibrant green bread is as much a feast for the eyes as it is for the taste buds — the instant pudding mix creates a unique moist texture that sets this quick bread apart, while the crunchy pistachios in every bite make each slice absolutely irresistible. Whether you enjoy it for breakfast, as an afternoon snack, or as a sweet gift, Pistachio Pudding Bread brings a taste of nostalgia, comfort, and just a bit of whimsy to your table.

Ingredients You’ll Need

Pistachio Pudding Bread Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed how a handful of easy-to-find ingredients can bake up something so special! Each star in this lineup plays its part — from tender crumb to irresistible flavor and that iconic pale green hue, every component works in delicious harmony.

Instant Pistachio pudding mix (3.4 oz box): The key to moist texture and signature color; it also amps up the pistachio flavor beautifully.
All-purpose flour (1 3/4 cups): The base that holds everything together, ensuring a tender-yet-sturdy loaf.
Baking powder (2 teaspoons): Lends the bread a gentle lift for the perfect texture.
Baking soda (1/2 teaspoon): Works with the acidic ingredients for a balanced rise and crumb.
Salt (1/2 teaspoon): Just enough to sharpen the flavors — don’t skip it!
Unsalted butter, softened (1/2 cup): Infuses richness and helps create that craveable crumb.
Granulated sugar (3/4 cup): Sweetens the loaf and balances the nuttiness.
Large eggs (2): Essential for structure, richness, and moisture — bring them to room temperature for smoother blending.
Sour cream or plain Greek yogurt (1/2 cup): Adds a pleasant tang and keeps your Pistachio Pudding Bread deliciously tender.
Milk (1/2 cup): Helps thin the batter just right for that perfect bake.
Vanilla extract (1 teaspoon): Rounds out the nutty flavors and adds warmth.
Almond extract (1/2 teaspoon, optional): Heightens the pistachio flavor and makes it pop — highly recommended if you love almond!
Chopped pistachios (1/2 cup, plus more for topping): Fresh, crunchy pistachios give every slice texture and a show-stopping finish on top.

How to Make Pistachio Pudding Bread

Step 1: Prep Your Pan and Oven

Start off by preheating your oven to 350°F (175°C) — this way it’s ready to go when your batter is, giving you a gorgeous rise. Lightly grease a 9×5-inch loaf pan, making sure those corners don’t get left behind. If you want easy removal, consider lining the pan with parchment paper.

Step 2: Make the Dry Mix

In a medium bowl, whisk together the flour, instant pistachio pudding mix, baking powder, baking soda, and salt. Taking a moment to fully blend these ensures even baking (no surprise bites of baking soda here!) and distributes that pistachio magic from the pudding mix throughout your bread.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter with the granulated sugar until the mixture is light, fluffy, and pale. This may take a full 2-3 minutes with an electric mixer — don’t rush! This step infuses air into the batter, leading to an impossibly soft crumb.

Step 4: Add the Eggs and Dairy

One at a time, beat in the eggs, scraping down the bowl as needed. Next, blend in the sour cream (or Greek yogurt), milk, vanilla extract, and almond extract if you’re using it. Your mixture will look creamy and a little thick — the perfect base to embrace all that floury goodness ahead.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry mixture into your wet ingredients, stirring gently on low or by hand. You want to mix until *just* combined — a few streaks are okay. Over-mixing can lead to a dense loaf, so stop as soon as the flour disappears.

Step 6: Add the Pistachios and Fill the Pan

Fold in the chopped pistachios for a lovely crunch and nutty hits in every bite. Pour the batter into your prepared loaf pan, smoothing out the top with a spatula. For a more stunning finish, sprinkle extra chopped pistachios over the batter before baking.

Step 7: Bake to Perfection

Slide the pan onto the center rack and bake for 50–60 minutes. Since every oven is unique, start checking at the 50-minute mark — a toothpick inserted into the center should come out clean or with just a few moist crumbs. Cool the bread in the pan for 10 minutes, then gently turn it out onto a wire rack to cool completely (the wait is worth it!).

How to Serve Pistachio Pudding Bread

Garnishes

Take this loaf from simple to spectacular with a dusting of powdered sugar, a drizzle of sweet vanilla or lemon glaze, or even a bit of honey. Extra chopped pistachios scattered on top give your Pistachio Pudding Bread an unmistakable gourmet touch and a lovely crunch.

Side Dishes

Pistachio Pudding Bread shines on a brunch table nestled between fresh berries, Greek yogurt, or a fruit salad. For a more decadent treat, serve it with a scoop of vanilla ice cream or a mug of strong coffee — the perfect afternoon pick-me-up.

Creative Ways to Present

For an elegant brunch, slice the bread and arrange the pieces on a platter with edible flowers or mint sprigs. Cut smaller cubes and serve as a sweet finger food alongside a dessert board, or wrap slices individually as thoughtful edible gifts. Pistachio Pudding Bread also makes a stunning addition to afternoon tea when paired with lemon curd or berry preserves.

Make Ahead and Storage

Storing Leftovers

Let your Pistachio Pudding Bread cool completely before wrapping it tightly in plastic wrap or storing in an airtight container. It keeps fresh, soft, and flavorful at room temperature for up to 3 days, and the flavor actually deepens as it sits.

Freezing

Need to make Pistachio Pudding Bread ahead? Once completely cooled, wrap the loaf (whole or sliced) in a layer of plastic wrap, followed by aluminum foil. Store in the freezer for up to 2 months. Thaw overnight at room temperature or gently warm individual slices when the craving hits.

Reheating

To revive that straight-from-the-oven coziness, toast slices briefly in a toaster or warm in a 300°F oven for 5 minutes. You can also microwave individual slices for 10–15 seconds if you’re in a hurry — just watch carefully, so the bread stays tender and doesn’t dry out.

FAQs

Can I use homemade pistachio pudding mix instead of store-bought?

Absolutely! If you have a favorite homemade pistachio pudding mix, feel free to substitute it for the store-bought version. Just be sure to measure carefully so you use about 3.4 ounces, and know that the flavor and color may vary slightly — which can be a deliciously personal touch.

What can I use instead of chopped pistachios?

If pistachios aren’t available, you can swap in chopped walnuts, pecans, or almonds. While each nut will bring its unique texture and light flavor shift, the bread will stay moist and delicious. For a nut-free version, consider using mini chocolate chips for a fun twist.

Do I have to use both extracts?

Vanilla extract is key for aroma and warmth, but the almond extract is optional. If you really love that classic pistachio bakery flavor, almond extract is the secret ingredient — but feel free to skip it if you prefer, or if there are allergy concerns.

Can I make Pistachio Pudding Bread gluten free?

Yes, you can make Pistachio Pudding Bread gluten free by swapping the all-purpose flour for your favorite gluten free blend. Be sure it contains xanthan gum, or add a half teaspoon yourself, to ensure the loaf binds well and stays tender.

Why is the bread green?

That playful green hue comes from the instant pistachio pudding mix, sometimes with the help of a little food coloring in the mix. Not only is it fun and whimsical, but it also hints at the lush, nutty flavor inside every slice of Pistachio Pudding Bread.

Final Thoughts

If you’ve never tried Pistachio Pudding Bread, now’s your moment to bake something truly comforting and special — the gorgeous color, easy prep, and irresistible flavor make this quick bread a new classic for any home baker. Give it a try, share it with friends, and let this delightful loaf brighten your table!

Pistachio Pudding Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 18 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 10 slices 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the delightful flavors of pistachio with this Pistachio Pudding Bread. Moist and packed with pistachio goodness, this easy quick bread is perfect for breakfast or as a snack. Topped with chopped pistachios, it’s a treat for pistachio lovers!

Ingredients

Scale

Dry Ingredients:

1 box (3.4 oz) instant pistachio pudding mix
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients:

1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1/2 cup sour cream or plain Greek yogurt
1/2 cup milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
1/2 cup chopped pistachios (plus more for topping)

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Prepare:

Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.

Mix Dry Ingredients:

In a medium bowl, whisk together the flour, pistachio pudding mix, baking powder, baking soda, and salt.

Prepare Wet Mixture:

In a large mixing bowl, cream the butter and sugar. Beat in eggs, then mix in sour cream, milk, vanilla extract, and almond extract if using.

Combine and Bake:

Gradually add dry ingredients to wet mixture. Fold in chopped pistachios. Pour batter into pan, top with additional pistachios, and bake for 50–60 minutes. Cool before slicing.