Description
An incredibly moist, tender, and flavorful quick bread made with pistachio pudding mix. Easy one-bowl recipe, perfect for breakfast, snacks, or dessert.
Ingredients
Scale
- 1 1/2 Cups All Purpose Flour
- 2 Large Eggs
- 1/2 Cup Unsalted Butter, softened
- 1/4 tsp Salt
- 1 tsp Baking Powder
- 3/4 Cup White Sugar
- 2/3 Cup 2% Milk
- 1 Package (3.4 oz) Jell-O Pistachio Pudding Mix
- 1/4 Cup Chopped Pistachios (for garnish, optional)
- 1 Cup Icing Sugar (for glaze, optional)
- 2 Tbsp 2% Milk (for glaze, optional)
Instructions
- Preheat oven to 350°F. Grease a 9×5 inch loaf pan.
- In a large bowl, mix butter, sugar, and eggs until combined.
- Add milk, pudding mix, baking powder, and salt. Mix well.
- Gently fold in flour until just combined.
- Pour batter into prepared pan and smooth the top.
- Bake for 40-50 mins, until a toothpick inserted comes out clean.
- Cool in pan for 15 mins, then transfer to a wire rack to cool completely.
- Optional: Whisk icing sugar and milk for glaze. Drizzle over cooled loaf and sprinkle with chopped pistachios.
Notes
Store cooled, wrapped bread at room temp for 3-4 days or freeze unglazed for up to 3 months.
Keywords: pistachio pudding bread, easy quick bread, pistachio dessert, moist loaf cake, one bowl recipe
