Dessert

Pistachio Pudding Bread Recipe

Bylina Carter January 12, 2026January 12, 2026

Introduction

Pistachio Pudding Bread is a moist, flavorful quick bread that combines the nutty taste of pistachios with a sweet, tender crumb. This easy-to-make treat is perfect for breakfast, snacks, or dessert, and is topped with a simple icing for extra indulgence.

Three slices of light green cake with a soft, airy texture and small holes are stacked on a wooden board. The cake has a thin crust that is golden brown. A smooth, pale glaze lightly coats the top of each slice, sprinkled with small chopped pistachio pieces adding a touch of green and brown. The light green color of the cake contrasts gently with the wooden surface beneath. In the background is a carton with green and red colors partially visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups all-purpose flour
2 large eggs

1/2 cup unsalted butter
1/4 tsp salt

1 tsp baking powder
3/4 cup white sugar

2/3 cup 2% milk
1 package Jell-O pistachio pudding mix
1/4 cup chopped pistachios

1 cup icing sugar
2 tbsp 2% milk (for icing)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 1.5-quart loaf pan, such as a Pyrex glass dish.

Step 2: In a large mixing bowl, combine the sugar, eggs, and softened butter. Mix well until the mixture is smooth and creamy.
Step 3: Add the 2% milk, pistachio pudding mix, baking powder, and salt to the bowl. Stir until all ingredients are fully incorporated.
Step 4: Gradually add the flour to the mixture, folding gently until no flour lumps remain. Be careful not to overmix.

Step 5: Pour the batter evenly into the prepared loaf pan and bake for 40 to 50 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
Step 6: Let the bread cool completely before removing from the pan. To prepare the icing, mix the icing sugar and 2 tablespoons of 2% milk until smooth, then drizzle over the cooled bread. Sprinkle chopped pistachios on top if desired. Serve and enjoy!

Tips & Variations

For a nuttier flavor and crunch, toast the chopped pistachios lightly before adding them as a topping.

Substitute 2% milk with whole milk or buttermilk for a richer texture.
Add a teaspoon of vanilla extract to the batter for enhanced aroma.
Mix in chocolate chips or dried fruit for a different twist.

Storage

Store the pistachio pudding bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate for up to one week. Reheat slices gently in the microwave for 10-15 seconds or enjoy them as is. The icing may soften after refrigeration but will still taste delicious.

How to Serve

Three slices of pale green cake with a soft, slightly crumbly texture and small holes inside are placed on a light wooden board on a white marbled surface. The cake slices have a golden-brown crust with a thin layer of white glaze on top, sprinkled with small chopped nuts that add texture and color contrast. The slices are arranged overlapping each other diagonally, showing the moist inside and crunchy top. In the background on the left, there is a partially visible carton, and on the right, a metal utensil peeks into the frame. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pudding flavor in this bread?

Yes, you can substitute the pistachio pudding mix with other flavors like vanilla or butterscotch, but keep in mind that the taste and color will change accordingly.

Is it necessary to frost the bread?

No, the bread is delicious on its own, but the icing adds a lovely sweetness and complements the pistachio flavor beautifully. You can also skip the icing or replace it with a simple dusting of powdered sugar.