Read more for all the details on Pistachio Pudding Bread.
Ever since I tried spumoni ice cream when I was a kid, I’ve always loved pistachio flavouring! Listen, this definitely is not the nutty pistachio nuts but this is a more artificial sweet flavour and a pretty green kind of pistachio taste!
This pistachio flavouring is what they use for ice creams, cookies and sweet desserts.
PIN Pistachio Pudding Bread FOR LATER:
HERE IS HOW TO MAKE PISTACHIO PUDDING BREAD:
WHERE CAN I FIND THESE INGREDIENTS?
If you already like baking/cooking, you should already have most of these ingredients at home! They are pretty standard basic ingredients. The only thing that you may have trouble finding would be the pistachio pudding but luckily it’s non-perishable so you can always purchase it online for delivery!
WHAT ARE THE INGREDIENTS?
The ingredients for this Pistachio Pudding Bread are:
- All-Purpose Flour
- Large Eggs
- Unsalted Butter
- Salt
- Baking Powder
- White Sugar
- Milk
- Pudding Mix
Optional Icing:
- Crushed Pistachios
- Icing Sugar
- Milk
WHAT EQUIPMENT DO I NEED?
For this recipe, you should hopefully have most of these things at home! You’ll need a big mixing bowl and spatula to fold the bread together. You’ll want a loaf pan to pour the mix in to bake in the oven and that’s it!
CAN I SUBSTITUTE/ADD ANYTHING OUT?
This recipe is pretty simple so I wouldn’t sub anything out but you can definitely add things in! I didn’t add any pistachios in but you can definitely do so directly into the mix to bake within the cake!
You’re also welcome to add in any other nuts or even chocolate chips to your liking!
WHAT DOES PISTACHIO PUDDING BREAD TASTE LIKE?
Okay, so this recipe isn’t too sweet which is why its a bread instead of a loaf or cake! I do love sweet treats however, super sweet treats are not for me so I generally make my baked goods on a less sweeter side!
If I want to make this much sweeter, I usually heat the bread up and spread nutella or bisoff spread on it! It’s a nice light pistachio flavour and really delicious for a breakfast treat on the go or something to satisfy your sweet tooth in the evening!
HOW LONG DOES IT KEEP FOR?
This pistachio pudding bread keeps for a while! If you’re keeping it out, it’s best eaten within 5-7 days from the time it was baked. Just make sure to wrap it in cling wrap or something airtight.
If you’re leaving in the fridge, you can stretch it out a bit longer and keep this up to 10 days. Again, just make sure it’s in an airtight container.
If you can’t finish this or want to save some for a later date then you can keep this in the freezer, wrapped really nicely for up to 1 month. Make sure to thaw it before eating!
Warming it up for a few seconds also makes it soft again too if you’re keeping this in the fridge or freezer!
INSPIRATIONS FOR THIS RECIPE?
The inspiration for this recipe comes from my love of pistachio! Just like ube, pistachio is one of my fav flavours and if I see any products that are pistachio flavour, I generally just go ahead and get it.
I love desserts but sometimes they get too sweet for me so I like controlling the sugar in my baked goods!
ANY OTHER NOTES?
No other notes for this! Bake and take pretty photos of this pistachio pudding bread because the light green colour is absolutely stunning!
Pistachio Pudding Bread
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
Icing (OPTIONAL)
- 1/4 Cup Chopped Pistachios
- 1 Cup Icing Sugar
- 2 Tbsp 2% Milk
Instructions
- Preheat your oven to 350F and prepare a greased loaf pan. I use a 1.5QT Pyrex glass dish to bake loaves!
- In a large mixing bowl, add your sugar, eggs and butter and mix well together.
- Next, add in your milk, pistachio pudding mix, baking powder, and salt and mix together again.
- Lastly, slowly add in your flour and fold the batter one last time. Once everything is mixed well and there are no clumps of flour. Pour the batter into the loaf pan.
- Bake in the oven for 40-50 minutes or until when you poke a toothpick in the middle of the loaf, it comes out clean!
- Let cool, serve and enjoy!
I hope you enjoyed reading this post on how to make a really easy pistachio pudding bread! I love this recipe so much and the taste of pistachio pudding!
Xo,
Lynn
Are you adding this Pistachio Pudding Bread recipe to your list?! Don’t forget to tag me if you do!
This blog post is all the details on Pistachio Pudding Bread.
P.S: If you haven’t read my most recent post, click here!
PIN Pistachio Pudding Bread FOR LATER:
If you liked reading Pistachio Pudding Bread, you might like these are well!
3 Ingredient Blueberry Hand Pies
This is the end of Pistachio Pudding Bread.
My husband and I love pistachios so this pudding bread sounds AMAZING!
This pistachio bread looks delicious! Like you I love pistachio flavour and will eat anything that has pistachio in it. For example in Italy I love eating pistachio cream croissants!
Julia x
This sounds like a really cool recipe! I love pistachio-flavoured food as well. I’ve never seen that pistachio pudding mix before, but it sounds like a great investment. Thanks for sharing; I will be trying this recipe soon
Lynn, this is a very interesting recipe. the mint green color of the pistachio bread is very appealing, like the idea of using the pudding mix. Awesome recipe.
Can the instant version of Pistachio Pudding Mix be used? I’d love to make this but that’s what I have in my pantry. Thanks!
Absolutely! The instant pistachio pudding mix from Jell-O is what I use 🙂
Can you use sugar free pistachio pudding mix?
Absolutely!
I’m an avid baker and wow, this is probably the best bread I made! I followed your recipe as written but omitted the glaze. I don’t think it’s needed because this bread is plenty sweet. I did use finely chopped salted pistachios and just a tad of sprinkled sugar for the topping. The sweet and salty topping added a good contrast to the sweet bread. The only issue I ran into is baking time. Took mine about 65 min. The center just wouldn’t set. I was afraid to overbake it, but it turned out just fine. Thank you for the recipe. This recipe deserves more 5 star ratings!
Sounds yummy. Has anyone made this in mini muffin pans? Want to take to a St Patty’s party. Thanks
This is different. Interested to give it a try
Is the butter suppose to be room temp or melted?
Melted 🙂
I made this bread and it’s really good.
I was wondering if you can freeze it, did someone try?
Thanks
Yes! I freeze this bread all the time for when I visit my mom 🙂
I made this bread but it’s so thick I couldn’t pour it in the bread pan. I dropped it by spoonfuls in my bread pan can you please tell me why it’s so thick and sticky?
It is meant to be sticky from the pudding package! 🙂
This looks so good! What a great twist on a classic!
Thanks for sharing! Does it keep long?
Yes, it does! I freeze my batches all the time for the month 🙂
This recipe looks delicious! Can I sub almond flour for the regular flour?
Great question! I have not tried it with almond flour or that comfortable using it so I wouldn’t be able to confirm if it would work!