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Pistachio Pudding Bread

An ultra-moist, dense quick bread made with instant pistachio pudding mix and topped with a thick, gooey glaze.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American, Retro
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

For the Pistachio Bread
  • 2 cups All-Purpose Flour
  • 1 cup Granulated Sugar
  • 1 package Instant Pistachio Pudding Mix 3.4 oz size
  • 1 tbsp Baking Powder
  • 0.5 tsp Salt
  • 4 large Eggs
  • 0.5 cup Vegetable Oil
  • 0.5 cup Milk whole or 2%
  • 1 tsp Vanilla Extract
  • 0.5 cup Chopped Pistachios plus more for garnish
For the Gooey Icing
  • 1 cup Powdered Sugar
  • 3 tbsp Milk or water/lemon juice, added one spoonful at a time

Equipment

  • 9x5 inch loaf pan
  • Mixing bowls and whisk

Method
 

  1. Prep and Combine Dry: Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. Whisk together flour, sugar, instant pudding mix, baking powder, and salt.
  2. Combine Wet: Whisk together eggs, oil, milk, and vanilla extract in a separate bowl.
  3. Mix Batter: Pour wet into dry. Mix with a spatula just until combined (batter will be thick and heavy). Fold in chopped pistachios.
  4. Bake: Pour the thick, heavy viscous batter into the pan. Bake for 50-60 minutes until a toothpick comes out clean.
  5. Cool: Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
  6. Make Gooey Icing: Whisk powdered sugar and 2 tbsp milk until smooth. Add more milk until a thick, heavy viscous consistency is reached.
  7. Glaze and Serve: Drizzle the thick gooey icing generously over the cool bread. Garnish with more pistachios, slice, and serve.

Notes

The instant pudding mix is crucial for the ultra-moist, dense crumb texture. Using oil helps maintain tenderness. Do not overmix the batter to avoid a tough loaf.