Pistachio Bread Recipe

Get ready to fall head-over-heels in love with Pistachio Bread—a moist, tender loaf swirled with vibrant maraschino cherries and finished with a sweet almond glaze. This bread is pure joy in every bite: it’s rich from sour cream, subtly nutty thanks to pistachio pudding, and as colorful as it is irresistible. Whether you’re looking for a make-ahead breakfast, an eye-catching snack with your afternoon tea, or a pretty treat for gifting, this recipe will easily become your go-to. Trust me, Pistachio Bread is that delicious and special.

Ingredients You’ll Need

Ingredients You’ll Need

Here’s the best part: you won’t need a pantry full of fancy stuff, just a handful of simple but transformative ingredients. Each one brings something essential—whether it’s flavor, moisture, or a pop of color—to make Pistachio Bread truly shine.

• Yellow cake mix: The sturdy base of our loaf, ensuring a fluffy and consistent crumb every time.
• Instant pistachio pudding (3.4 oz box): Adds sweet nutty flavor and a touch of cheerful green hue.
• Eggs (4): For structure, richness, and that beautiful tender texture.
• Vegetable oil (¼ cup): Keeps the bread moist—no dry loaves here!
• Water (2 tbsp): Just the right splash to loosen up the batter.
• Sour cream (1 cup): The secret to ultra-damp, creamy bread with a hint of tang.
• Maraschino cherries (¾ cup, halved): Sweet, jewel-like pops of color and fruity bursts in every slice.
• Green food coloring (optional): For a fun, festive look—especially perfect around St. Patrick’s Day or for parties.
• Powdered sugar (2 cups, for glaze): Ensures a silky-smooth, shiny finishing touch.
• Milk (2–2½ tbsp, for glaze): Helps the glaze drizzle perfectly over the loaves (start with 2 tbsp and adjust as needed).
• Almond extract (1 tsp, for glaze): Gives the icing that lovely, aromatic depth that pairs so well with pistachio.

How to Make Pistachio Bread

Step 1: Prep Your Pans and Oven

Begin by preheating your oven to 350 degrees Fahrenheit and thoroughly greasing the bottom and sides of two small loaf pans. This ensures your Pistachio Bread will slip out easily after baking and that beautiful crust stays intact. Finishing this step first saves you from scrambling once your batter is ready—who needs extra stress?

Step 2: Mix the Dry Base

In a large mixing bowl, combine the yellow cake mix and instant pistachio pudding mix. This duo is your shortcut to incredible flavor and texture, plus that stunning color! Whisk them together so the pudding powder is evenly distributed—no one wants a clump of dry mix hiding anywhere.

Step 3: Add Wet Ingredients

To your bowl of dry ingredients, add the eggs, vegetable oil, water, and sour cream. Beat the mixture until the batter is completely smooth, airy, and well-blended. If you want an extra green bread, now’s the time to add a couple drops of green food coloring. It’s a great way to make your Pistachio Bread pop at brunch or during the holidays.

Step 4: Fold in the Cherries

Next, drain your maraschino cherries well, pat them extra dry with paper towels, and cut them in half. Gently fold these cherry halves into your batter, distributing them evenly throughout for pretty pockets of red in every slice. Don’t overmix—just a few gentle folds to keep the batter tender and swirly.

Step 5: Bake the Bread

Pour your batter evenly into the two prepared loaf pans and smooth the tops. Slide them onto the center rack of your hot oven and bake for 35–40 minutes. You’re looking for a golden top and a toothpick inserted in the center to come out clean (or with just a few moist crumbs). Let these beauties cool on a wire rack in their pans so they set up perfectly.

Step 6: Glaze to Perfection

Once the loaves are completely cool, whisk together the powdered sugar, milk, and almond extract to make your glaze. It should be thick enough to drip slowly, not run off the sides. Drizzle generously over each loaf, letting it drip artfully for a rustic, bakery-style finish. Allow the glaze to set and dry before slicing or wrapping—if you can wait that long!

How to Serve Pistachio Bread

Garnishes

A little extra flourish can make your Pistachio Bread bakery-worthy. Try sprinkling crushed pistachios, a few extra halved maraschino cherries, or even a light dusting of powdered sugar on top before serving. These finishing touches add both texture and visual wow-factor.

Side Dishes

This bread pairs beautifully with a cup of bold coffee, creamy chai, or a simple glass of milk. For brunch, serve alongside crisp bacon, fresh fruit salad, or a dollop of whipped cream. Pistachio Bread is versatile enough to play a sweet or “semi-dessert” role at any gathering.

Creative Ways to Present

For a fun twist, slice Pistachio Bread into thick pieces and use it as a base for French toast; the glaze caramelizes deliciously on the griddle. You can also cut the loaf into cubes for a dessert trifle with custard and berries, or package up individual slices in parchment to gift to friends and neighbors.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Pistachio Bread tightly in plastic wrap or store in an airtight container at room temperature for up to three days. The glaze helps lock in moisture, but it’s best enjoyed within the first couple of days for peak softness.

Freezing

This bread freezes beautifully! Simply wrap the cooled, unglazed loaves in plastic wrap and foil, then freeze for up to three months. Thaw overnight at room temperature, and add the almond glaze just before serving to maintain the best flavor and texture.

Reheating

If you like your Pistachio Bread slightly warm, heat individual slices in the microwave for about 10–15 seconds. For a whole loaf, you can wrap it in foil and warm in a 300 degree oven for 10 minutes—just enough to take the chill off while keeping the glaze intact.

FAQs

Can I use a different flavor pudding if I can’t find pistachio?

While pistachio pudding gives the bread its signature taste and color, you could substitute with vanilla or almond-flavored instant pudding in a pinch. The flavor will be lovely, though you’ll miss that nutty pistachio note and green hue.

Why do I need to dry the cherries before adding them?

Drying the halved cherries is super important—extra moisture can cause them to sink to the bottom or make the loaf soggy in spots. Patting them well ensures beautiful distribution and no wet pockets in your Pistachio Bread.

What’s the best way to get the bread out of the pan cleanly?

Greasing every nook and cranny of your loaf pan really helps, or even use a strip of parchment for easy lifting. Let the loaves cool almost completely in the pan before attempting to turn them out for the neatest, least crumby finish.

Can I make this Pistachio Bread as muffins instead?

Absolutely! Fill greased muffin cups about two-thirds full and bake at 350 degrees for roughly 20–25 minutes, checking with a toothpick for doneness. The individual muffins glaze up just as beautifully and make perfect single-serve treats.

Is there a way to make this bread gluten free?

Yes! Use your favorite gluten-free yellow cake mix as a base and double-check your pudding and all other packaged goods for gluten. Otherwise, the method and add-ins for Pistachio Bread remain the same.

Final Thoughts

If you’re looking for something that’s crowd-pleasing, colorful, and wonderfully comforting, you absolutely have to give Pistachio Bread a try. It’s a true testament to how a few clever ingredients can come together into pure magic—one heavenly slice at a time. Enjoy every bite!

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