Pistachio Cake Mix Bread with Pistachio Glaze Recipe
This Pistachio Bread combines the rich flavor of yellow cake mix with instant pistachio pudding, enhanced by a cinnamon-sugar coated loaf pan and a luscious almond-vanilla glaze. The bread is moist and flavorful, with a delightful crunch from chopped pistachios both inside and sprinkled on top, making it a perfect treat for breakfast or dessert.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 2 loaf servings
- Category: Baking
- Method: Baking
- Cuisine: American
Ingredients
Batter
- 1 (15.25-ounce) box yellow cake mix
- 2 (3.4-ounce) boxes instant pistachio pudding mix
- 4 eggs
- ¼ cup vegetable oil
- ⅛ cup water
- 1 cup sour cream
Pan Coating
- 2 tablespoons sugar
- 1 teaspoon cinnamon
Glaze
- 2 cups powdered sugar
- 2 tablespoons melted butter
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- Milk, as needed (approximately 2-3 tablespoons)
Garnish
- ½ to 1 cup chopped pistachios
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to ensure it’s adequately heated when your batter is ready.
- Mix the batter: In a large bowl, combine the yellow cake mix, instant pistachio pudding mix, eggs, vegetable oil, water, and sour cream thoroughly until the mixture is smooth and well blended.
- Prepare the pans: In a small bowl, stir together sugar and cinnamon. Grease two standard loaf pans generously, then evenly sprinkle the cinnamon-sugar mixture on the bottom and sides of each pan to add flavor and prevent sticking.
- Pour and bake: Divide the batter evenly and pour half into each prepared loaf pan. Place them in the oven and bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Once baked, remove the pans and allow the bread to cool completely.
- Make the glaze: In a bowl, mix powdered sugar, melted butter, almond extract, and vanilla extract. Gradually add milk, one tablespoon at a time, stirring until you achieve a smooth, pourable glaze.
- Glaze and garnish: Drizzle the glaze generously over the cooled pistachio bread loaves. Immediately sprinkle chopped pistachios on top for crunchy texture and added flavor. Slice and serve to enjoy.
Notes
- You can substitute vegetable oil with a neutral oil like canola if preferred.
- Adjust the amount of chopped pistachios based on your preference for crunchiness.
- For a dairy-free version, consider replacing sour cream with a plant-based yogurt and butter with a non-dairy alternative.
- Make sure the bread is completely cooled before glazing to prevent the glaze from melting and running off.
- Store the bread in an airtight container to maintain freshness for up to 3 days.
