Dessert

Pistachio Pudding Bread Recipe

ByMaya Quinn January 11, 2026January 11, 2026

Introduction

This Pistachio Pudding Bread is a moist and flavorful loaf perfect for breakfast or an afternoon treat. The addition of pistachio pudding mix gives it a unique nutty sweetness that pairs wonderfully with a simple icing glaze. It’s easy to make and sure to impress family and friends.

Three slices of light green cake are arranged diagonally on a wooden board. Each slice has a golden brown crust and a soft, slightly airy green inside with small holes. A thin layer of white icing drizzles over the top edges, sprinkled with small pieces of chopped pistachios. In the background, there is a milk carton and a metal whisk. The photo is taken close to highlight the texture of the cake. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups all-purpose flour
2 large eggs
1/2 cup unsalted butter
1/4 tsp salt
1 tsp baking powder
3/4 cup white sugar
2/3 cup 2% milk
1 package Jell-O pistachio pudding mix
1/4 cup chopped pistachios
1 cup icing sugar
2 tbsp 2% milk

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a loaf pan, such as a 1.5-quart Pyrex dish.
Step 2: In a large mixing bowl, combine the sugar, eggs, and softened butter. Mix well until smooth.
Step 3: Add the milk, pistachio pudding mix, baking powder, and salt to the bowl. Stir to combine evenly.
Step 4: Gradually fold in the flour, mixing gently until there are no clumps of flour and the batter is smooth.
Step 5: Pour the batter into the prepared loaf pan and sprinkle the chopped pistachios on top.
Step 6: Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: While the bread cools, make the icing by mixing the icing sugar and 2 tablespoons of milk until smooth. Drizzle over the cooled bread before serving.

Tips & Variations

For an extra pistachio crunch, fold some chopped pistachios into the batter before baking.
Substitute 2% milk with almond milk for a nutty flavor variation.
Try adding a teaspoon of vanilla extract to enhance the overall flavor.

Storage

Store the Pistachio Pudding Bread in an airtight container at room temperature for up to 3 days. To keep it longer, refrigerate for up to one week. Reheat slices gently in the microwave or toaster oven before serving to restore freshness.

How to Serve

A loaf cake with two slices cut in front shows a bright green inside, soft and moist in texture. The cake is covered in a thick white icing layer that coats the top and sides evenly, sprinkled heavily with crushed pistachio nuts in light green and beige hues. The cake's outer edges have a light golden brown color, contrasting with the green and white layers. The cake rests on a black wire rack placed over a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pudding flavor?

Yes, while pistachio gives a unique taste, you can experiment with vanilla or banana pudding mixes for different flavors. Keep in mind it will change the overall taste and color.

How do I know when the bread is done?

Insert a toothpick or skewer into the center of the loaf. If it comes out clean or with just a few moist crumbs, the bread is fully baked. If batter sticks to it, bake for a few more minutes and check again.