Pistachio Pudding Bread is made with cake mix. It has a super-thick batter and a small slice fills you up quickly, without being too heavy. My batter was so thick when I poured it into my tube pan that I thought I had created a monster. I could not imagine that this small amount of heavy batter would rise into the moist, bouncy bread I had hoped for! Luckily, it rose beautifully and filled out into a delicious dessert.
I am a huge fan of pistachio flavored treats! Pistachio pudding, pistachio gelato, pistachio macarons, pistachio-shortbread tea, or plain pistachio nuts are favorites of mine. It a personal keyword that grabs my attention, just like salted caramel or blood orange. I love this pistachio bread & it is perfect with a healthy dousing of cream cheese icing on top!
Pistachio Pudding Bread
Adapted from The Gold Lining Girl
- 1 package yellow or butter cake mix
- 2 packages (3.4 oz.) instant pistachio pudding mix
- 4 eggs
- 1 cup sour cream
- 1/4 cup olive oil
- 1/2 tsp almond extract
- 1/4 cup sugar, divided
- 1 tsp cinnamon, divided
- 1/2 cup pistachios, chopped
Cream Cheese Icing
- 1/2 cup powdered sugar
- 4 oz. cream cheese, softened
- 1/2 tsp vanilla extract
- 2-3 Tbsp milk (add one at a time to reach your preferred consistency)
Cream together the powdered sugar & cream cheese until smooth. Mix in the vanilla and then slowly add the milk.
- Preheat oven to 350 (F)
- Whisk together the cake mix & pudding mix packets, set aside
- In a large bowl, combine the eggs, sour cream, oil, and almond extract with a hand mixer
- Slowly add in the dry mix
- Combine the sugar & cinnamon in a bowl
- Spray Baker’s Joy onto a tube pan (angel food cake pan)
- Pour half of the batter into the pan
- Sprinkle half of the cinnamon-sugar on top, evenly
- Pour in remaining batter
- Top with the left over cinnamon-sugar & chopped pistachios. Gently push in with a spatula.
- Place in oven for 45-50 minutes (until a toothpick pulls clean from the center.) My bread was done in 48 minutes.
- Allow the bread to cool for 20 minutes & remove from the pan–I flipped my cake where the nut & sugar side was on the bottom so I could ice it.
- If using icing, apply it while the bread is warm
This Pistachio Pudding Bread is SO GOOD and I am sure you could substitute in any cake mix or pudding flavor of your preference. I really like the top layer of cinnamon-sugar & nuts and I am a “no nuts on my sundae” kind of girl. This bread has texture, flavor, and cream cheese icing–it has to be good. The green hue comes from the pudding and it adds to the pistachio experience.