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Pistachio Pudding Bread

A soft, light pistachio loaf made with instant pudding mix for gentle sweetness and moist texture.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 230

Ingredients
  

Bread Batter
  • 2 cups all-purpose flour
  • 1 box instant pistachio pudding mix 3.4 oz
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.75 cup granulated sugar
  • 0.5 cup unsalted butter melted
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.75 cup milk
  • 0.5 cup chopped pistachios optional

Equipment

  • Mixing bowls
  • Loaf pan
  • Wire rack
  • Whisk or hand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Grease or line a loaf pan.
  2. Whisk flour, pudding mix, baking powder, baking soda, salt, and sugar in a bowl.
  3. In another bowl, mix melted butter, eggs, vanilla, and milk until smooth.
  4. Combine wet and dry ingredients gently until just mixed.
  5. Fold in chopped pistachios if using.
  6. Pour batter into prepared pan and smooth the top.
  7. Bake 45–55 minutes until a toothpick comes out clean.
  8. Cool slightly, then transfer to wire rack to cool completely.

Notes

Do not use cook-and-serve pudding. Allow bread to cool fully before slicing.