Pistachio Bread
Pistachio Bread is a easy American recipe that serves 8. 350 calories per serving. Recipe by ehow on YouTube.
Prep: 23 min | Cook: 45 min | Total: 1 hr 18 min
Cost: $8.70 total, $1.09 per serving
Ingredients
- 1 box Yellow Cake Mix (15‑oz standard box, any brand)
- 2 boxes Instant Pistachio Pudding Mix (3.4‑oz boxes, provides pistachio flavor and green color)
- 1/2 cup Vegetable Oil (Neutral oil; can use canola or melted butter)
- 1/2 cup Water (Room temperature)
- 4 large Eggs (Room temperature)
- 1 cup Sour Cream (Full‑fat for moisture and tang)
- 2 tablespoons Granulated Sugar (For coating the pan)
- 2 tablespoons Milk (Whole milk preferred)
- 1/2 teaspoon Almond Extract (Adds subtle nutty aroma)
- 1/2 teaspoon Vanilla Extract (Pure vanilla preferred)
- 1 cup Powdered Sugar (Sifted for a smooth glaze)
- 1/4 cup Unsalted Pistachios (Coarsely chopped for topping)
Instructions
Combine Dry Ingredients
In a large mixing bowl, add the cake mix and the two boxes of pistachio pudding mix. Stir briefly to break up any clumps.
Time: PT3M
Add Wet Ingredients and Mix
Add the vegetable oil, water, eggs, and sour cream to the dry mixture. Whisk (or use a hand mixer) until the batter is smooth and a uniform green color appears.
Time: PT7M
Prepare the Loaf Pan
Lightly oil the 9×5‑inch loaf pan, then sprinkle the 2 Tbsp of granulated sugar over the oil and spread it evenly.
Time: PT2M
Transfer Batter to Pan
Pour the green batter into the prepared loaf pan. Use a spatula to smooth the top so it’s even.
Time: PT2M
Bake the Loaf
Place the pan in a pre‑heated oven and bake at 350°F for about 45 minutes, or until a toothpick inserted into the center comes out clean.
Time: PT45M
Temperature: 350°F
Make the Almond‑Vanilla Glaze
While the cake bakes, whisk together the milk, almond extract, vanilla extract, and powdered sugar in a small bowl until smooth.
Time: PT5M
Cool Slightly and Glaze
Remove the loaf from the oven and let it cool in the pan on a rack for about 10 minutes. Then pour the glaze over the warm cake, allowing it to drip down the sides.
Time: PT10M
Add Pistachio Topping
Coarsely chop the unsalted pistachios and sprinkle them evenly over the glazed surface.
Time: PT2M
Slice and Serve
Allow the loaf to cool completely before removing it from the pan. Slice into 8 even pieces and enjoy.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 5 g
- Carbohydrates
- 55 g
- Fat
- 12 g
- Fiber
- 2 g
Dietary info: Vegetarian, Contains nuts, Contains dairy
Allergens: Eggs, Milk, Pistachios (tree nuts), Wheat (gluten), Soy (in pudding mix)
Ingredient Substitutions
- Instead of Yellow Cake Mix: Homemade vanilla cake batter, Other flavored cake mixes
- Instead of Instant Pistachio Pudding Mix: Instant vanilla pudding with green food coloring, Homemade pistachio custard
- Instead of Vegetable Oil: Melted unsalted butter, Coconut oil
- Instead of Water: Milk (will add richness), Almond milk
- Instead of Eggs: Egg replacer (1 tsp each), Applesauce (1/4 cup per egg)
- Instead of Sour Cream: Greek yogurt, Buttermilk (adjust liquid amount)
- Instead of Granulated Sugar: Coarse sugar, Coconut sugar
- Instead of Milk: Almond milk, Half‑and‑half
- Instead of Almond Extract: Additional vanilla extract, Pistachio essence
- Instead of Vanilla Extract: Maple extract, Vanilla bean paste
- Instead of Powdered Sugar: Confectioners’ sugar, Icing sugar
- Instead of Unsalted Pistachios: Almond slivers, Chopped walnuts
Equipment Needed
- Mixing Bowl
- Whisk
- Measuring Cups and Spoons
- Loaf Pan (9×5 inch)
- Spatula
- Oven
- Cooling Rack (optional)
- Knife
- Cutting Board
Critical Steps — Do Not Skip
- Mix batter until a uniform green color is achieved – this indicates the pistachio pudding is fully incorporated.
- Bake until a toothpick comes out clean – underbaking leads to a soggy center.
- Pour glaze while the cake is still warm for a glossy finish.
Chef Tips from the Video
- For an extra‑green hue, add a drop of natural green food coloring.
- Toast the pistachios lightly on a dry skillet for a deeper nutty flavor.
- If you prefer a richer glaze, substitute half the milk with heavy cream.
Troubleshooting
Cake is dense and does not rise.
Make sure the baking powder in the cake mix is fresh and do not over‑mix the batter; excessive mixing deflates the batter.
Glaze is lumpy.
Sift the powdered sugar before whisking and add the milk gradually while stirring.
Pistachio topping falls off.
Press the chopped pistachios gently into the glaze while it’s still wet so they adhere.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 2 months.
Room temperature: Can sit at room temperature for up to 1 day if covered.
Make-Ahead Tips
- Bake the loaf a day ahead and keep it wrapped; add glaze just before serving.
- Glaze can be prepared up to 2 hours in advance and stored in the fridge.
Frequently Asked Questions
What is the cultural significance and history of pistachio cake in American dessert tradition?
Pistachio desserts have been popular in the United States since the early 20th century, often appearing in holiday cakes and pastries. The bright green pistachio cake became a novelty treat in the 1950s when convenience cake mixes and instant pudding mixes made it easy for home bakers to add a nutty twist.
What regional variations of pistachio loaf cake exist within American cuisine?
In the Southern United States, pistachio loaf is sometimes paired with cream cheese frosting, while in the Pacific Northwest bakers often add a drizzle of honey or maple syrup. Some Midwestern versions incorporate a swirl of raspberry jam for contrast.
How is pistachio pudding cake traditionally served in American gatherings?
It is typically served at brunches, tea parties, and holiday dessert tables, sliced into thick wedges and enjoyed with coffee or tea. The glaze adds a glossy finish that makes it look festive for celebrations.
What occasions or celebrations is pistachio pudding cake loaf commonly associated with in the United States?
The cake is popular for birthdays, Easter brunches, and spring gatherings because its vibrant green color evokes the season. It also appears at pot‑luck parties where a quick, crowd‑pleasing dessert is needed.
What authentic ingredients are traditionally used in pistachio pudding cake versus acceptable substitutes?
Traditional recipes call for real pistachio paste or ground pistachios and a simple sugar glaze. In this shortcut version, instant pistachio pudding provides flavor and color, and almond extract adds a complementary nutty note. Substitutes like vanilla pudding with food coloring work, but the flavor profile changes.
What other American desserts pair well with pistachio pudding cake loaf?
Serve it alongside fresh berries, a dollop of whipped cream, or a scoop of vanilla ice cream. A citrus‑infused tea or a light lemonade balances the richness of the cake.
What are the most common mistakes to avoid when making pistachio pudding cake loaf?
Common errors include over‑mixing the batter, which makes the cake tough, and under‑baking, which leaves a soggy center. Also, pouring the glaze on a completely cooled cake can cause it to set too hard and lose its shine.
Why does this recipe use instant pistachio pudding instead of fresh pistachio paste?
The instant pudding mix provides both flavor and the vivid green color with minimal effort, allowing a quick loaf to be made with pantry staples. Fresh pistachio paste would require extra grinding and may not give the same consistent hue.
Can I make the pistachio pudding cake loaf ahead of time and how should I store it?
Yes, bake the loaf up to two days in advance. Keep it wrapped tightly in plastic wrap and store in the refrigerator. Add the glaze and pistachio topping just before serving for maximum freshness.
What does the YouTube channel ehow specialize in?
The YouTube channel ehow focuses on quick, step‑by‑step how‑to videos covering a wide range of topics, including easy home cooking, DIY projects, and everyday life hacks. Their cooking videos often feature simple, ingredient‑light recipes that use common pantry items.
Last updated: August 21, 2026
