Description
This Pistachio Pudding Bread is an ultra-moist, flavorful quick bread made with instant pistachio pudding mix for a nutty, slightly sweet taste. Perfect for breakfast, dessert, or a snack, this easy one-bowl recipe stays soft for days and can be customized with chocolate chips, lemon zest, or a sweet glaze.
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
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/4 cup milk
1/2 cup chopped pistachios (optional for added texture)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, whisk together the pistachio pudding mix, flour, baking powder, baking soda, salt, and sugar.
- In another bowl, whisk together the oil, eggs, vanilla extract, sour cream, and milk until smooth.
- Gradually mix the wet ingredients into the dry ingredients until just combined. Fold in chopped pistachios if using.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Swap sour cream for Greek yogurt for a tangy twist.
Add chocolate chips or lemon zest for variation.
For muffins, bake at 350°F for 18-22 minutes.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 slices
- Calories: 250 kcal
