Pistachio Pudding Bread: A Moist and Flavorful Homemade Loaf

Why You’ll Love This Recipe

Pistachio pudding bread is one of those recipes that feels quietly impressive without requiring complicated techniques. This loaf is soft, moist, and delicately flavored, making it perfect for breakfast, afternoon tea, or a simple dessert. What I enjoy most about this recipe is how dependable it is. The instant pistachio pudding does much of the work, ensuring a tender crumb and consistent texture every time. I first made this bread when I wanted something slightly different from classic vanilla or banana bread, and it quickly became a repeat favorite. The subtle pistachio flavor is balanced, not overpowering, and the pale green color gives the loaf a charming homemade look. It is also a forgiving recipe, ideal for both experienced bakers and beginners who want reliable results with minimal effort.

Print

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour
This forms the structure of the bread. It provides enough strength to hold the loaf together while still allowing for a soft, tender crumb.

Instant pistachio pudding mix
The pudding mix is the key ingredient. It adds flavor, moisture, and sweetness, while also contributing to the bread’s soft texture. It simplifies the recipe without compromising results.

Granulated sugar
Sugar enhances sweetness and helps create a light, tender crumb. It also supports browning during baking.

Baking powder
Baking powder ensures the loaf rises evenly. It works alongside the pudding mix to give the bread a gentle lift.

Salt
A small amount of salt balances the sweetness and sharpens the pistachio flavor.

Eggs
Eggs bind the ingredients together and add richness. They also contribute to the bread’s structure and moisture.

Vegetable oil
Oil keeps the loaf moist for days. Unlike butter, it prevents the bread from drying out quickly.

Milk
Milk adds moisture and helps create a smooth batter. I have tested this with whole milk, and it produces a particularly soft crumb.

Vanilla extract
Vanilla enhances the overall flavor without overpowering the pistachio.

Chopped pistachios
These add texture and reinforce the nutty flavor. They also create a pleasant contrast within the soft crumb.

Directions

Preheat the oven to 175°C and lightly grease a standard loaf pan. In a large bowl, whisk together the flour, pistachio pudding mix, sugar, baking powder, and salt until evenly combined. In a separate bowl, beat the eggs, then mix in the oil, milk, and vanilla extract until smooth. Gradually add the wet ingredients to the dry mixture, stirring gently until just combined. Avoid overmixing, as this can result in a dense loaf. Fold in the chopped pistachios, ensuring they are evenly distributed. Pour the batter into the prepared pan and smooth the top. Bake until the loaf is set and a toothpick inserted into the center comes out clean. Allow the bread to cool briefly before removing it from the pan.

Equipment needed

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

This recipe yields one standard loaf, serving eight to ten slices. Preparation takes approximately 15 minutes, and baking time is about 50 to 55 minutes.

Storage/reheating

Store pistachio pudding bread at room temperature in an airtight container for up to three days. For longer storage, refrigerate for up to five days. Individual slices can be gently reheated in the microwave for a warm, fresh-baked feel.

Variations and Customizations

Glazed Pistachio Bread
Add a simple powdered sugar glaze for extra sweetness.

Lemon Pistachio Loaf
Incorporate lemon zest for a bright, fresh note.

Chocolate Chip Pistachio Bread
Fold in chocolate chips for a richer variation.

Dairy-Free Version
Use plant-based milk without affecting texture.

Mini Loaves
Divide the batter into smaller pans for gifting or portion control.

FAQs

Can I use homemade pistachio pudding?

Instant pudding works best for consistent texture.

Can I freeze this bread?

Yes, wrap it tightly and freeze for up to two months.

Why is my bread dense?

Overmixing the batter is usually the cause.

Can I reduce the sugar?

You can slightly reduce it, but texture may change.

What oil works best?

Neutral oils like vegetable or canola oil are ideal.

Can I add food coloring?

The pudding mix usually provides enough color.

Is this bread very sweet?

It is mildly sweet and well-balanced.

Can I use almond milk?

Yes, almond milk works well in this recipe.

How do I know it is fully baked?

A toothpick inserted in the center should come out clean.

Can I make this into muffins?

Yes, adjust the baking time accordingly.

Conclusion

Pistachio pudding bread is a simple yet distinctive recipe that delivers reliable results and excellent flavor. With its moist crumb and gentle nuttiness, it is a loaf that fits effortlessly into everyday baking while still feeling special.

Hungry for more?  Visit our website for full recipes and follow us on Pinterest for daily foodie inspo you’ll love to pin!