Pistachio Cake Mix Bread with Vanilla Glaze Recipe
This delightful Pistachio Bread recipe combines a moist yellow cake mix and instant pistachio pudding to create a flavorful, green-hued bread, enhanced with a cinnamon sugar base and topped with a creamy vanilla glaze and crunchy chopped pistachios. Perfect for a snack or dessert, this easy-to-make bread is baked to golden perfection and sliced into 12 servings.
- Prep Time: 10 minutes
- Cook Time: 40-45 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
Bread
- 15 ounce box of yellow cake mix
- 3.4 ounce box instant pistachio pudding mix (dry)
- 3 large eggs
- 1 cup water
- 1/2 cup melted butter or vegetable oil
- 1/4 cup sour cream
- 1 tablespoon cinnamon sugar (optional)
- a few drops green food coloring (optional)
Glaze
- 1 cup powdered sugar
- 2-3 tablespoons heavy cream or milk (more as needed)
- 1 tablespoon salted butter, melted
- 1/2 teaspoon vanilla or almond extract (more to taste)
Topping
- 1/2 cup chopped pistachios
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or two 8×4-inch pans for smaller loaves. Sprinkle the bottom with cinnamon sugar if desired for added flavor and texture, then set aside.
- Combine Ingredients: In a large bowl, stir together the yellow cake mix, instant pistachio pudding mix, eggs, water, melted butter or oil, and sour cream until fully combined. If you prefer a brighter green color, add a few drops of green food coloring and mix well.
- Pour Batter Into Pan: Pour the prepared batter evenly into your greased loaf pan(s), smoothing the top as needed.
- Bake the Bread: Place the pan in the preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Baking times may vary, so check for doneness around 40 minutes. If the top starts browning too fast, tent with foil to prevent burning.
- Cool the Bread: Remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer the bread to a wire rack to cool completely.
- Prepare the Glaze: In a small bowl, whisk together powdered sugar, heavy cream or milk, melted butter, and vanilla or almond extract. Adjust the consistency with more milk if necessary until the glaze is smooth and pourable.
- Glaze and Garnish: Once the bread is fully cooled, drizzle the glaze evenly over the top. Immediately sprinkle with the chopped pistachios to add a crunchy finishing touch.
- Serve: Slice the bread into 12 servings and enjoy this moist, flavorful pistachio treat!
Notes
- If you like a stronger pistachio flavor, you can add a few drops of almond extract in the batter as well.
- The cinnamon sugar at the bottom of the pan is optional but adds a lovely subtle sweetness and texture to the crust.
- Use vegetable oil instead of butter for a dairy-free version, but note this will slightly change the flavor.
- Adjust the glaze thickness by varying the amount of heavy cream or milk to your liking.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
