Pistachio PUDDING BREAD

LEEZA JOHAN

Pistachio Pudding Bread

This delicious and moist bread is packed with the vibrant color and unique, nutty flavor of pistachios. A secret ingredient—pistachio instant pudding mix—gives it an incredibly soft, pudding-like crumb and keeps it fresh for days. It’s perfect for breakfast, a snack, or even a simple dessert.

Prep Time: 20 minutes Cook Time: 50-60 minutes Total Time: 1 hour 20 minutes Servings: 10-12

Pistachio PUDDING BREAD

Ingredients

For the Bread:

  • 1 ½ cups (188g) all-purpose flour

  • 1 (3.4 oz / 96g) box instant pistachio pudding mix

  • 1 cup (200g) granulated sugar

  • 2 teaspoons baking powder

  • ½ teaspoon salt

  • 3 large eggs, at room temperature

  • ½ cup (120ml) vegetable oil (or canola oil)

  • ½ cup (120ml) milk (any kind), at room temperature

  • ½ cup (120g) sour cream or Greek yogurt, at room temperature

  • 1 teaspoon vanilla extract

  • ½ teaspoon almond extract

  • ¾ cup (100g) shelled pistachios, roughly chopped

  • Optional: A drop or two of green food coloring, for a more intense color

For the Glaze (Optional but Recommended):

  • 1 cup (120g) powdered sugar

  • 2-3 tablespoons milk or heavy cream

  • ½ teaspoon vanilla extract

  • A sprinkle of chopped pistachios, for topping

Instructions

  1. Prep: Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or cooking spray, then line it with parchment paper for easy removal, leaving an overhang on the sides.

  2. Combine Dry Ingredients: In a large bowl, whisk together the flour, pistachio pudding mix (just the powder), sugar, baking powder, and salt.

  3. Combine Wet Ingredients: In a separate medium bowl, whisk together the eggs, oil, milk, sour cream, vanilla extract, and almond extract until smooth. If you'd like a brighter green color, whisk in the food coloring now.

  4. Make the Batter: Pour the wet ingredients into the dry ingredients. Using a rubber spatula, mix just until combined and no large streaks of flour remain. Be careful not to overmix, as this can make the bread tough.

  5. Add Pistachios: Gently fold about ½ cup of the chopped pistachios into the batter.

  6. Bake: Pour the batter into your prepared loaf pan and spread it evenly. Sprinkle the remaining ¼ cup of chopped pistachios on top.

  7. Check for Doneness: Bake for 50-60 minutes, or until a toothpick or cake tester inserted into the center comes out clean or with only a few moist crumbs attached.

  8. Cool: Let the bread cool in the pan for about 10-15 minutes, then use the parchment paper to gently lift it out onto a wire rack. Allow it to cool completely before glazing and slicing.

  9. Make the Glaze (Optional): In a small bowl, whisk together the powdered sugar, vanilla extract, and 2 tablespoons of milk. If the glaze is too thick, add more milk, a tiny bit at a time. If it's too thin, add a little more powdered sugar. Drizzle the glaze over the cooled bread and immediately top with extra chopped pistachios.

Tips for Success

  • Pudding Mix: Be sure to use instant pudding mix, not the cook-and-serve kind.

  • Don't Overmix: As soon as you add the wet ingredients to the dry, use a light hand. Overmixing develops the gluten in the flour, which will lead to a dense, tough loaf.

  • Checking Doneness: Start checking at 50 minutes. Every oven is different, and bread can go from perfect to dry quickly. A toothpick should come out clean.

  • Pistachios: Roasted, unsalted pistachios are best for this recipe. If you only have salted ones, you might want to slightly reduce the added salt in the batter.

  • Room Temperature Ingredients: Having your eggs, milk, and sour cream at room temperature helps them incorporate more evenly into the batter, leading to a better rise and texture.

  • Storage: Store any leftover bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. It also freezes well (without the glaze) for up to 2-3 months.

Comments

Post a Comment