Description
This Pistachio Pudding Bread is a moist, flavorful loaf that combines the nutty taste of pistachios with a sweet, creamy pudding base. Perfect for breakfast or an indulgent snack, it’s topped with a simple icing glaze and crunchy chopped pistachios for added texture and flavor.
Ingredients
Scale
Bread Batter
- 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
Topping
- 1/4 Cup Chopped Pistachios
- 1 Cup Icing Sugar
- 2 Tbsp 2% Milk
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 1.5-quart loaf pan (such as a Pyrex glass dish) to prevent sticking.
- Mix Sugar, Eggs, and Butter: In a large mixing bowl, combine the white sugar, large eggs, and unsalted butter. Mix thoroughly until fully blended and smooth.
- Add Milk and Dry Ingredients: Add the 2% milk, pistachio pudding mix, baking powder, and salt to the mixture. Stir until well combined and consistent in texture.
- Incorporate Flour: Gradually add the all-purpose flour to the wet ingredients, folding gently until no lumps remain and the batter is smooth.
- Pour Batter and Bake: Pour the batter evenly into the prepared loaf pan. Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Glaze: Allow the bread to cool fully in the pan. Meanwhile, prepare the glaze by mixing the icing sugar and 2 tablespoons of 2% milk until smooth. Drizzle the glaze over the cooled bread and sprinkle with chopped pistachios for garnish.
- Serve and Enjoy: Slice the Pistachio Pudding Bread and serve as a delightful breakfast or snack.
Notes
- Ensure the bread is completely cooled before glazing to prevent the icing from melting.
- You can substitute 2% milk with whole milk or a dairy-free alternative if preferred.
- For extra pistachio flavor, consider adding a few drops of pistachio extract to the batter.
- Store leftover bread wrapped in plastic wrap at room temperature for up to 3 days or refrigerated for up to a week.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Keywords: pistachio bread, pudding bread, pistachio pudding bread, sweet bread, loaf cake, pistachio dessert
