Pistachio Bread Recipe

Ingredients

• 1 cup Granulated Sugar (for sweetening the batter)
• 0.33 cup Vegetable Oil (neutral oil for moisture)
• 0.75 cup Whole Milk (any variety of milk can be used)
• 0.25 cup Full-Fat Sour Cream (or plain Greek yogurt or vanilla Greek yogurt)
• 2 large Eggs (room temperature)
• 1 tsp Vanilla Extract (pure vanilla extract)
• 1 tsp Almond Extract (measure carefully as it can be strong)
• 2 cup All-Purpose Flour (sifted)
• 1.5 tsp Baking Powder (double-acting)
• 0.5 tsp Baking Soda
• 0.5 tsp Kosher Salt
• 1 box Instant Pistachio Pudding Mix (provides pistachio flavor and color)
• 1 cup Powdered Sugar (for the glaze)
• 0.5 tsp Almond Extract (for the glaze; can substitute vanilla extract)
• 2 tbsp Milk (adjust glaze consistency as needed)
• 0.25 cup Chopped Pistachios (plus extra for topping; fresh and chopped)

Instructions

1. Combine Wet Ingredients

   In the mixer bowl, add 1 cup granulated sugar, 1/3 cup vegetable oil, 3/4 cup whole milk, 1/4 cup full‑fat sour cream, 2 eggs, 1 tsp vanilla extract, and 1 tsp almond extract. Mix on medium speed until smooth.

   Time: PT5M

2. Add Dry Ingredients and Pistachio Mix

   Add 2 cups all‑purpose flour, 1½ tsp baking powder, ½ tsp baking soda, ½ tsp kosher salt, and the entire box of instant pistachio pudding mix to the wet mixture.

   Time: PT5M

3. Mix Until Just Combined

   Blend on low speed just until the batter is uniform; do not over‑mix.

   Time: PT2M

4. Prepare Loaf Pan

   Spray the 9‑inch loaf pan with cooking spray, then dust lightly with flour. Cut a small strip of parchment paper and line the bottom of the pan for easy removal.

   Time: PT3M

5. Transfer Batter and Add Pistachios

   Pour the batter into the prepared pan. Sprinkle about 2 tablespoons of the chopped pistachios over the top, reserving the rest for later.

   Time: PT2M

6. Bake the Bread

   Place the pan in a pre‑heated oven and bake at 350°F for about 1 hour, or until a toothpick inserted in the center comes out clean.

   Time: PT1H

   Temperature: 350°F

7. Cool Slightly

   Remove the loaf from the oven and let it sit in the pan for 10 minutes, then use the parchment sling to lift it onto a cooling rack.

   Time: PT10M

8. Prepare Almond Glaze

   In a small bowl, whisk together 1 cup powdered sugar, ½ tsp almond extract, and 2 tbsp milk until smooth. Adjust with a little more milk or powdered sugar to reach a drizzle‑consistency.

   Time: PT5M

9. Glaze the Warm Bread

   Drizzle the glaze over the still‑warm loaf so it melts and creates a glossy finish. Sprinkle the remaining chopped pistachios on top.

   Time: PT3M

10. Set Glaze and Serve

    Allow the glaze to set for a few minutes, then slice the loaf and serve warm or at room temperature.

    Time: PT5M

Nutrition Facts

Calories

347

Protein

6 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Granulated Sugar: brown sugar
• Instead of Vegetable Oil: canola oil, melted butter
• Instead of Whole Milk: 2% milk, almond milk
• Instead of Full-Fat Sour Cream: Greek yogurt, plain yogurt
• Instead of Eggs: egg replacer
• Instead of Vanilla Extract: vanilla essence
• Instead of Almond Extract: vanilla extract
• Instead of All-Purpose Flour: bread flour
• Instead of Baking Powder: baking soda + cream of tartar
• Instead of Baking Soda: baking powder
• Instead of Kosher Salt: table salt
• Instead of Instant Pistachio Pudding Mix: pistachio flavoring
• Instead of Powdered Sugar: icing sugar
• Instead of Almond Extract: vanilla extract
• Instead of Milk: water
• Instead of Chopped Pistachios: toasted almonds

Equipment Needed

• Stand Mixer or Hand Mixer
• Mixing Bowl
• Measuring Cups and Spoons
• 9-Inch Loaf Pan
• Cooking Spray
• Parchment Paper
• Oven
• Small Bowl for Glaze
• Whisk
• Cooling Rack (optional)
• Knife
• Spatula

Critical Steps — Do Not Skip

• Do not over‑mix the batter; mix just until combined
• Bake at the correct temperature (350°F) for the full hour to ensure the crumb is moist and fully cooked
• Glaze the bread while it is still warm so the glaze melts and creates a smooth finish

Chef Tips from the Video

• Use room‑temperature ingredients for a smoother batter
• Toast the pistachios lightly before chopping for extra flavor
• If you prefer a less sweet glaze, reduce the powdered sugar by ¼ cup

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 2 months.

Room temperature: Can sit at room temperature in a sealed container for up to 2 days.

Make-Ahead Tips

• The loaf can be baked a day ahead and stored in the refrigerator; reheat gently before serving
• Glaze can be prepared up to 2 hours ahead and kept covered at room temperature

Frequently Asked Questions