Introduction

Oh, friends, does the thought of baking something truly comforting ever just hit you out of the blue? For me, it’s often tied to those cozy kitchen moments, maybe a rainy afternoon or a weekend morning when the world feels a little too fast. And if you’re anything like me, you want a recipe that’s as delightful to make as it is to eat. That’s exactly where this Pistachio Pudding Bread comes in! It’s ridiculously easy, comes together in a flash, and the aroma that fills your home while it bakes? Pure magic. It’s the kind of treat that makes you feel like you’ve achieved something special, without any fuss.

Why You’ll Love This Recipe

So Quick: Seriously, you’ll be amazed at how fast this comes together.
Effortlessly Easy: No fancy techniques needed here, promise!
Perfectly Giftable: Wrap it up warm and it’s the sweetest present.
A Huge Crowd-Pleaser: Everyone, and I mean everyone, goes wild for this!

Ingredients

Let’s gather our goodies for this delightful bread. Don’t worry, most of these are pantry staples, with one star player that brings all the pistachio goodness!

2 large eggs: Our binding beauties!
1 1/2 cups all-purpose flour: The sturdy base of our loaf.
1 teaspoon baking powder: For that lovely lift and soft texture.
1 cup icing sugar (powdered sugar): For a touch of sweetness and tenderness.
1 package Jell-O pistachio pudding mix: The secret weapon for that vibrant color and incredible flavor!
1/4 teaspoon salt: Just a pinch to balance all those sweet notes.
3/4 cup white sugar: For that classic sweet bread flavor.
1/4 cup pistachios: These add a wonderful crunch and nutty depth. Roughly chop them for the best distribution!
1/2 cup unsalted butter, softened: Make sure it’s at room temperature – it creams much better!
3/4 cup milk: Any kind will do, from whole to almond.

How to Make It

Alright, let’s get our hands a little floury and make some magic happen. This is where the fun truly begins!

Preheat and Prep: First things first, get your oven preheated to 350°F (175°C). While it’s warming up, generously grease and flour your favorite loaf pan. This ensures your beautiful bread slides right out.
Creamy Base: In a large bowl, grab your softened unsalted butter and the 3/4 cup of white sugar. Cream them together until they’re nice and fluffy. This is where you’ll hear your mixer working its magic!
Eggs in One by One: Now, beat in your two large eggs, adding them one at a time. Give each egg a good mix before adding the next.
Dry Ingredients Unite: In a separate bowl, whisk together your all-purpose flour, baking powder, salt, icing sugar, and that wonderful Jell-O pistachio pudding mix. Give it a good whisk to make sure everything is nicely combined and there are no pockets of pudding mix.
Combine Wet and Dry: This is the key step for a tender loaf! You’ll gradually add the dry ingredients to your wet ingredients. But here’s the trick: alternate it with the milk. Start with some dry ingredients, mix, add a bit of milk, mix, add more dry, mix, more milk, and finish with the dry ingredients. Mix until just combined. I can’t stress this enough – do NOT overmix! A few little lumps are perfectly fine.
Nutty Goodness: Gently fold in your chopped pistachios. This is where you get those lovely little bursts of nutty flavor and texture throughout your bread.
Into the Pan: Pour your beautiful, vibrant green batter into the prepared loaf pan. Spread it out evenly with your spatula so it bakes up nice and uniformly.
Bake to Perfection: Pop that pan into your preheated oven and bake for about 50-60 minutes. You’ll know it’s ready when a wooden skewer or toothpick inserted into the center comes out clean.
Cool Down: Once it’s out of the oven, let your Pistachio Pudding Bread cool in the pan for about 10 minutes. This helps it set a bit. Then, carefully invert it onto a wire rack to cool completely. Resist the urge to slice it while it’s piping hot – it’s worth the wait for the best texture!

Substitutions & Additions

This recipe is fantastic as is, but you know I love a good kitchen adventure! Here are a few ideas to make it your own:

Nutty Swaps: No pistachios? No problem! Almonds or even chopped walnuts would be delicious.
Citrus Zest: A tablespoon or two of lemon or lime zest would add a bright, fresh twist that pairs wonderfully with pistachio.
White Chocolate Chips: For an extra touch of sweetness and indulgence, stir in a handful of white chocolate chips along with the pistachios.
Glazed Up: Once cooled, you could drizzle a simple glaze made from powdered sugar and a little milk (or lemon juice for extra zing!) over the top.

Tips for Success

A few little secrets from my kitchen to yours to ensure your Pistachio Pudding Bread is a guaranteed hit!

Don’t Overmix: I’m saying it again because it’s that important! Overmixing develops the gluten in the flour, leading to a tougher bread. Mix until you just don’t see any dry streaks of flour.
Room Temperature Ingredients: Make sure your butter and eggs are at room temperature. This helps them emulsify better, creating a smoother, more even batter.
Prep Ahead: You can whisk all your dry ingredients together in a bowl the night before and store them in an airtight container. Just bring them to room temperature before starting the wet ingredients.
Know Your Oven: Ovens can be finicky! If your bread tends to brown too quickly on top, you can loosely tent it with foil during the last 15-20 minutes of baking.

How to Store It

Once your Pistachio Pudding Bread has cooled completely, you’ll want to keep it fresh to enjoy its deliciousness over a few days. I like to wrap it tightly in plastic wrap or place it in an airtight container. It will stay wonderfully moist and delicious at room temperature for about 3-4 days. If you find yourself with extra (which is rare in my house!), you can also freeze slices or the whole loaf, well-wrapped, for up to 3 months. Just thaw at room temperature when you’re ready for a slice of heaven!

FAQs

Can I use a different flavor of pudding mix?: While the pistachio is what gives this bread its signature flavor and color, you could experiment with other flavors like vanilla or even a cheesecake pudding mix. However, the vibrant green and nutty taste of pistachio is truly special!
What if I don’t have a loaf pan?: You can certainly bake this in a standard 8×8 inch or 9×9 inch square baking pan. You’ll just need to adjust the baking time – it will likely bake faster, so start checking around 30-35 minutes.
Why is my bread dense?: This is most likely due to overmixing the batter. Remember, mix just until combined to keep your bread light and fluffy!

Pistachio Pudding Bread

This Pistachio Pudding Bread is ridiculously easy, comes together in a flash, and the aroma that fills your home while it bakes is pure magic. It’s the kind of treat that makes you feel like you’ve achieved something special, without any fuss.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Servings 1 loaf

Equipment

Loaf pan Standard loaf pan, or an 8x8 inch or 9x9 inch square baking pan.
Large bowl
Separate bowl
Mixer
Spatula
Wooden skewer Or toothpick
Wire rack

Ingredients

Main ingredients

2 large eggs At room temperature
1.5 cups all-purpose flour
1 teaspoon baking powder
1 cup icing sugar (powdered sugar)
1 package Jell-O pistachio pudding mix
0.25 teaspoon salt
0.75 cup white sugar
0.25 cup pistachios Roughly chopped
0.5 cup unsalted butter Softened, at room temperature
0.75 cup milk Any kind

Instructions

Preheat your oven to 350°F (175°C). Generously grease and flour your favorite loaf pan.
In a large bowl, cream together softened unsalted butter and white sugar until nice and fluffy.
Beat in the eggs, one at a time, mixing well after each addition.
In a separate bowl, whisk together the all-purpose flour, baking powder, salt, icing sugar, and Jell-O pistachio pudding mix.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined; do not overmix.
Gently fold in the chopped pistachios.
Pour the batter into the prepared loaf pan and spread evenly.
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Notes

Wrap tightly in plastic wrap or place in an airtight container. Stays moist at room temperature for 3-4 days. Can be frozen for up to 3 months.