Description
This Pistachio Pudding Bread is a moist and flavorful quick bread made with instant pistachio pudding mix, chopped pistachios, and a blend of sour cream and milk. It’s perfect for a sweet breakfast treat or an afternoon snack, offering a delightful nutty twist and a tender crumb.
Ingredients
Scale
Dry Ingredients
- 1 box (3.4 oz) pistachio pudding mix (instant)
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sugar
Wet Ingredients
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup milk
Optional Additions
- 1/2 cup chopped pistachios
Instructions
- Prepare oven and pan: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan thoroughly to prevent sticking.
- Combine dry ingredients: In a large bowl, whisk together the instant pistachio pudding mix, all-purpose flour, baking powder, baking soda, salt, and sugar until evenly mixed.
- Mix wet ingredients: In a separate bowl, whisk the vegetable oil, eggs, vanilla extract, sour cream, and milk until the mixture is smooth and uniform.
- Combine wet and dry: Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the bread tender. Fold in the chopped pistachios if using.
- Pour batter into pan: Transfer the batter into the prepared loaf pan, spreading it evenly and smoothing the top with a spatula.
- Bake the bread: Place the loaf pan in the oven and bake for 45 to 50 minutes. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
- Cool the bread: Allow the bread to cool in the pan for 10 minutes, then carefully remove it and place it on a wire rack to cool completely before slicing and serving.
Notes
- Using instant pistachio pudding mix saves time and adds authentic flavor and color.
- Do not overmix the batter to avoid a dense texture.
- Chopped pistachios add delightful crunch but can be omitted for a smoother texture.
- For added moisture, sour cream is included, but it can be substituted with Greek yogurt.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
