Pistachio Bread with Almond Icing Recipe
This moist and flavorful Pistachio Bread is a delightful treat featuring instant pistachio pudding and chopped pistachios for an extra nutty crunch. Perfectly sweetened and finished with a smooth almond-flavored icing, this quick bread makes a wonderful snack or dessert that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (approximately 10-12 slices)
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
Main Ingredients
- 1 cup granulated sugar
- ⅓ cup vegetable oil
- ¾ cup milk (2% recommended)
- ¼ cup full fat sour cream
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1 box (3.4 ounce) Instant Pistachio pudding mix
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ cup chopped pistachios, divided
Icing Ingredients
- 1 cup powdered sugar
- ½ teaspoon almond extract
- 2 tablespoons milk (2% recommended)
Instructions
- Prepare the Pan: Preheat the oven to 350 degrees F. Spray a 9×5-inch loaf pan with baking spray and line the bottom and short sides with parchment paper to create a sling for easy removal. Set aside.
- Mix Wet Ingredients: In a large mixing bowl, combine granulated sugar, vegetable oil, milk, full-fat sour cream, eggs, vanilla extract, and almond extract. Mix until fully blended and smooth.
- Combine Dry Ingredients: Add all-purpose flour, instant pistachio pudding mix, baking powder, baking soda, and kosher salt to the wet mixture. Stir until the batter is fully incorporated and smooth.
- Fill the Pan and Add Topping: Pour the batter into the prepared loaf pan. Sprinkle half of the chopped pistachios evenly over the top of the batter.
- Bake: Place the pan in the preheated oven and bake for 60 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Bread: Remove the loaf from the oven and allow it to cool in the pan for 15 minutes. Using the parchment paper sling, lift the bread out and transfer it to a wire rack to cool completely.
- Prepare the Icing: In a small bowl, whisk together powdered sugar, almond extract, and milk until smooth and pourable.
- Ice the Bread: Spread the icing evenly over the cooled loaf. Sprinkle the remaining chopped pistachios on top and allow the icing to set for about 15 minutes before slicing and serving.
Notes
- 2% milk is preferred for this recipe, but whole milk can be used as well.
- Using baking spray along with parchment paper in the loaf pan helps in easy removal of the bread; alternatively, a homemade cake release can also be used.
- Store the baked bread in an airtight container at room temperature for up to one week.
- For longer storage, freeze the bread in a freezer-safe bag or wrapped in plastic and foil for up to 3 months. Thaw on the counter overnight before serving.
- Refer to the blog post for additional tips and tricks regarding this recipe.
