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.
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.