Description
A soft and moist quick bread infused with pistachio flavor and a light nutty sweetness, perfect for breakfast, dessert, or an afternoon snack.
Ingredients
Dry Ingredients
- 1 box pistachio instant pudding mix (3.4 oz)
- 1 box yellow cake mix (15.25 oz)
Wet Ingredients
- 4 large eggs
- 1/4 cup vegetable oil
- 1 cup water
- 1/2 teaspoon almond extract (optional)
Add-ins
- 1/2 cup chopped pistachios
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a standard loaf pan thoroughly to prevent sticking.
- Combine Dry Mixes: In a large mixing bowl, combine the yellow cake mix and pistachio instant pudding mix, stirring them together until evenly blended.
- Add Wet Ingredients: Crack in the eggs, pour in the vegetable oil, water, and add almond extract if using. Mix all ingredients together until the batter is smooth and uniform.
- Fold in Nuts: Gently fold the chopped pistachios into the batter, ensuring they are evenly distributed without overmixing.
- Fill Pan and Bake: Pour the batter into the prepared loaf pan, smoothing the top lightly. Place the pan in the preheated oven and bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the bread from the oven and let it cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- For extra sweetness, drizzle a simple powdered sugar glaze over the cooled loaf.
- Store the bread in an airtight container at room temperature for up to 3 days to maintain freshness.
- You can toast additional chopped pistachios for a crunchy topping if desired.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
