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Easy Pistachio Pudding Quick Bread with Lemon Glaze

A close-up of a freshly baked pistachio bread loaf, drizzled with white glaze and topped with chopped pistachios.
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Bake this moist pistachio loaf using pudding mix for an easy, tender crumb. This quick bread recipe is perfect for breakfast, brunch, or a simple dessert, topped with a bright lemon glaze.

Ingredients

Scale
  • 1 box (3.4 ounces) instant pistachio pudding mix
  • 1 box (15.25 ounces) yellow cake mix
  • 4 large eggs
  • 1 cup vegetable oil
  • 1/2 cup water
  • 1 teaspoon vanilla extract
  • 1/2 cup shelled, chopped pistachios (optional, for batter)
  • For the Lemon Glaze:
  • 2 cups powdered sugar
  • 1/4 cup fresh lemon juice
  • 1 tablespoon unsalted butter, melted
  • 1/4 cup finely chopped pistachios (for garnish)

Instructions

  1. Preheat your oven to 350 degrees F. Grease and flour a 9×5 inch loaf pan.
  2. In a large bowl, combine the instant pistachio pudding mix, yellow cake mix, eggs, vegetable oil, water, and vanilla extract. Mix with an electric mixer on medium speed until the batter is smooth, about two minutes. Do not overmix.
  3. If using, gently fold in the 1/2 cup of chopped pistachios into the batter.
  4. Pour the batter into the prepared loaf pan.
  5. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  6. Let the pistachio bread cool in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely.
  7. While the bread cools, prepare the glaze: Whisk together the powdered sugar, lemon juice, and melted butter until smooth. The glaze should be thick but pourable.
  8. Once the bread is completely cool, drizzle the lemon glaze evenly over the top. Sprinkle with the remaining 1/4 cup of chopped pistachios for garnish.
  9. Slice and serve this moist pistachio loaf.

Notes

  • For an even more festive holiday pistachio bread, you can substitute 1/2 cup of the chopped pistachios with maraschino cherries, drained and patted dry.
  • If you prefer an almond glaze bread, substitute the lemon juice in the glaze with 1/2 teaspoon of almond extract and a splash more powdered sugar if needed.
  • This recipe works well as a sweet pistachio bread for breakfast or a simple dessert bread.

Nutrition

Find it online: https://hearthbite.com/pistachio-bread-easy-moist-pudding-loaf-recipe/