Description
This Pistachio Pudding Bread is a moist, flavorful loaf made with instant pistachio pudding mix, chopped pistachios, and a blend of sour cream and milk for richness. Perfect for a unique twist on traditional quick bread, it offers a delightful nutty flavor and tender crumb, ideal for breakfast or a sweet snack.
Ingredients
Scale
Dry Ingredients
- 1 box (3.4 oz) pistachio pudding mix (instant)
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sugar
Wet Ingredients
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup milk
Optional Add-ins
- 1/2 cup chopped pistachios (optional for added texture)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan thoroughly to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the pistachio pudding mix, all-purpose flour, baking powder, baking soda, salt, and sugar until evenly combined.
- Combine wet ingredients: In another bowl, whisk the vegetable oil, eggs, vanilla extract, sour cream, and milk until the mixture is smooth and well blended.
- Combine wet and dry mixtures: Gradually pour the wet ingredients into the dry ingredients, mixing gently until just combined to avoid overmixing. Fold in the chopped pistachios if using to add texture.
- Pour batter and bake: Transfer the batter into the prepared loaf pan, spreading it evenly and smoothing the top with a spatula.
- Bake the bread: Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean, indicating the bread is fully cooked.
- Cool the bread: Let the bread cool in the pan for 10 minutes before removing it. Then transfer to a wire rack to cool completely before slicing and serving.
Notes
- You can add chopped pistachios to the batter for extra crunch and pistachio flavor.
- Ensure not to overmix the batter to keep the bread tender and moist.
- Sour cream adds moisture and a slight tang, but you can substitute with plain Greek yogurt if preferred.
- This bread keeps well in an airtight container at room temperature for up to 3 days or can be refrigerated for up to a week.
- For a nut-free version, omit the chopped pistachios.
