This easy Pistachio Bread is an amazing crossover version of pound cake and quick bread. It’s full of nuttiness and topped with a delicious glaze that will have everyone sneaking seconds!
What Goes Into It
This pistachio bread recipe uses a few pantry shortcuts to make your life easier, but it still tastes like something you’d grab at a fancy bakery. It’s nutty, moist, and full of flavor! A full list of ingredients with measurements is available in the printable recipe card below.
- Unsalted Shelled Pistachios – These are the star of the show, obviously! Blanching them makes it easier to remove those papery skins.
- Vegetable Shortening – Shortening adds moisture and makes for a tender crumb.
- Boxed Yellow Cake Mix – Using a mix is a shortcut move that gives you a fluffy base without all the measuring and time of making a homemade version from scratch.
- Boxed Pistachio Pudding Mix – Pudding mix gives the bread its signature green hue and takes the pistachio flavor up a notch.
- Eggs – Eggs bind everything together and give the bread structure.
- Vegetable Oil -Oil helps to keep the loaf soft.
- Plain Greek Yogurt – Greek Yogurt adds tanginess and richness to the bread.
- Vanilla Extract – A splash of vanilla smooths out all the flavors and ties everything together. Get a store-bought version or easily whip up vanilla extract in your own kitchen.
For the Glaze:
- Powdered Sugar – This is the base of your glaze. Make sure it’s sifted to avoid clumps.
- Unsalted Butter, Melted – Butter adds a little richness to the glaze and helps to make it silky smooth.
- Milk – Just a bit of milk helps to thin the glaze so you can easily drizzle it.
- Vanilla Extract – Using vanilla extract in the glaze means it will perfectly complement the warm flavor of the bread.
- Fine Sea Salt – A pinch of salt balances the sweetness and brings out the nutty flavor.
- Reserved Pistachios – Garnish the bread with a few pistachios just after glazing.
This Is How We Do It
This pistachio bread is super simple to make, but it still feels like something special. Whether you’re making it for a weekend brunch or just to snack on with coffee, it comes together easily and makes your kitchen smell amazing.
- Blanch the pistachios. Boil them for a few minutes, then give them rub off the skins in a clean kitchen towel. Coarsely chop them and set them aside.
- Make the batter. Combine the rest of the cake ingredients in a large bowl. Blend them until all of the ingredients are completely combined.
- Fold in the pistachios. Add most of the chopped pistachios but save a handful for topping later. Gently incorporate them into the batter with a rubber spatula.
- Divide and smooth. Split the batter between your greased loaf pans and smooth out the tops.
- Bake. Bake until the loaves are golden and a toothpick inserted into the center comes out clean. Let them come to room temperature before glazing.
- Make the glaze. While the bread cools, make the glaze by combining the powdered sugar, melted butter, milk, vanilla, and sea salt. Let it sit for a couple of minutes so it thickens slightly.
- Glaze and top. Drizzle the glaze generously over the cooled loaves and immediately sprinkle on your reserved pistachios.
5S Philosophy 👩🏻🍳
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- Salt – That little pinch in the glaze cuts the sweetness just enough and makes the pistachio flavor shine. Your cake mix will have salt, too, which will bring out all of the flavors in the bread.
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- Seasoning – Vanilla extract may not seem like a “seasoning” at first glance, but it counts here. It smooths out the nuttiness and gives both the cake and the glaze warm undertones..
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- Sauces – The glaze is thick, sweet, and buttery, and soaks into the top of the pistachio bread just enough to keep things moist and delicious.
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- Swaps – Sour cream can be a great substitute for Greek yogurt. You can also try using a white cake mix instead of yellow, and if you’re out of vegetable shortening, softened butter can fill in. Want to sweeten it up a bit? Add a handful of mini chocolate chips for a pistachio-chocolate twist.
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- Senses – You’ll smell the nutty sweetness as soon as these loaves start baking, and the golden crust crackling under the glaze is pure magic. The texture is soft but sturdy, and those crunchy pistachio bits on top add just the right amount of contrast.
Perfect Pairings
This pistachio bread is a treat all on its own, but if you’re serving it up as part of a larger spread, you’ve got options. A dollop of whipped cream or a smear of pumpkin butter are both perfect!
Pistachio bread is also at home on a brunch spread next to scrambled eggs, fruit salad, and crispy bacon. Or serve it as a snack with your favorite warm drink like chai with vanilla creamer, coffee, or a white chocolate mocha.
Storage and Freezing
How to Store
Store glazed or unglazed loaves in an airtight container in the fridge for up to 5 days.
Can I Freeze Pistachio Bread?
Freeze the unglazed loaves tightly wrapped in foil and a freezer-safe bag for up to 2 months. Thaw overnight in the fridge and glaze before serving.
Your Questions Answered
Pistachio bread isn’t strictly seasonal and can be enjoyed year-round, but it does get more popular around the holidays! Its pretty green color makes it perfect for St. Patrick’s Day celebrations, Christmas festivities, or spring gatherings.
Your pistachio bread might be dry because it was overbaked or there was too much flour. To fix this next time, try checking the bread earlier, and be sure to carefully spoon and level your flour instead of scooping directly with the measuring cup.
You don’t have to, but it makes a difference in the final texture and look. We definitely recommend doing it for the best results.
More Easy Breads
If you’re looking for more simple ways to whip up quick and easy breads, take a peek at these foolproof, delicious recipes!
Pistachio Bread
Equipment
Ingredients
Pistachio Bread:
- 2 tablespoons vegetable shortening
- 1 cup unsalted shelled pistachios , divided
- 15.25 ounces boxed yellow cake mix
- 2 (3.4) ounces boxed pistachio pudding mix
- 4 eggs
- 1/2 cup vegetable oil
- 1 cup plain Greek yogurt
- 2 teaspoons vanilla extract
Pistachio Glaze:
- 2 cups powdered sugar
- 2 tablespoons unsalted butter , melted
- 1 tablespoon milk
- 1 teaspoons vanilla extract
- 1/8 fine sea salt
- reserved pistachios
Instructions
Pistachio Bread:
- Preheat the oven to 350°F. Grease two 9×5 inch loaf pans with 2 tablespoons vegetable shortening. Set aside.
- Fill a small saucepan halfway with water and bring to a boil. Add the 1 cup unsalted shelled pistachios, boiling for 3-4 minutes. Drain and place on a tea towel, rolling around to get the papery skins off.*
- In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, blend together the 15.25 ounces boxed yellow cake mix, 2 (3.4) ounces boxed pistachio pudding mix , 4 eggs , 1/2 cup vegetable oil, 1 cup plain Greek yogurt and 2 teaspoons vanilla extract until it is thick, like a banana bread batter.
- Fold in 3/4 cup of the coarsely chopped pistachios.
- Transfer the batter evenly to the prepared loaf pans, evening out the top.
- Bake for 45 minutes or until they pass the toothpick test.
- Allow to cool fully before popping out of the pan and placing on a wire cooling rack.
Pistachio Glaze:
- In a medium mixing bowl, whisk together the melted 2 tablespoons unsalted butter 2 cups powdered sugar, 1 tablespoon milk, 1 teaspoons vanilla extract and 1/8 fine sea salt.
- Allow to sit for 2-3 minutes before drizzling over the loaf cakes.
- Sprinkle with the remaining chopped pistachios while the glaze is still tacky.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
Nutrition
