Easy Moist Pistachio Pudding Quick Bread with Almond Glaze
Make a simple, moist pistachio quick bread using pudding mix, topped with a sweet almond glaze.
Equipment
- 9x5-inch loaf pan
- large mixing bowl
- whisk
Ingredients
Batter Ingredients
- 1 box (3.4 oz) instant pistachio pudding mix
- 1 box (15.25 oz) yellow cake mix
- 4 large eggs
- 1 cup vegetable oil
- 1 cup water
- 1 teaspoon vanilla extract
- 1 cup chopped raw pistachios optional, for batter
Glaze Ingredients
- 2 cups powdered sugar
- 4 tablespoons milk
- 1 teaspoon almond extract
- ¼ cup chopped pistachios for topping
Instructions
Baking Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk together the pistachio pudding mix, yellow cake mix, eggs, vegetable oil, water, and vanilla extract until just combined. Do not overmix.
- Fold in 1 cup of chopped pistachios if you are adding them to the batter.
- Pour the batter into the prepared loaf pan.
- Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
- While the bread cools, prepare the glaze: Whisk together the powdered sugar, milk, and almond extract until smooth. Add more milk, one teaspoon at a time, if the glaze is too thick.
- Drizzle the almond glaze over the cooled bread. Sprinkle with the remaining ¼ cup chopped pistachios.
- Slice and serve once the glaze sets.
Notes
For an extra moist loaf, substitute the water with an equal amount of buttermilk. If you do not have pistachio pudding mix, you can use vanilla pudding mix and add ½ teaspoon of almond extract to the batter for flavor. This bread freezes well; wrap tightly after cooling completely and before glazing.
Nutrition
Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 15gCholesterol: 45mgSodium: 300mgFiber: 1gSugar: 40g
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