Pistachio Bread Recipe: Tips for Making Pistachio Bread

• ¼ cup vegetable oil or canola oil
• 3 large eggs
• 1 cup sour cream, room temperature
• 1 tablespoon white sugar
• 1 tablespoon water
• Green food coloring (optional)
• 2 packages instant pistachio pudding mix
• 1 box yellow cake mix
• ½ cup unsalted pistachios, chopped, plus more for topping
• 1 cup confectioners’ sugar
• 2 tablespoons milk
• ½ teaspoon vanilla extract

Note: Total time does not include at least 15 minutes of inactive time.

1. 1

   Preheat the oven to 350 degrees Fahrenheit and grease 2 9x5-inch loaf pans with nonstick spray or butter.

2. 2

   In a large bowl, whisk together the vegetable oil, eggs, sour cream, sugar, water, green food coloring (if using), and pistachio pudding mix until combined.

3. 3

   Add the yellow cake mix to the wet ingredients and stir until a smooth batter forms.

4. 4

   Fold the chopped pistachios into the batter.

5. 5

   Divide the batter between the prepared pans.

6. 6

   Transfer the pans to the oven and bake until the top of each loaf is golden brown, and a toothpick inserted through the center comes out clean, about 45 minutes.

7. 7

   Remove the pistachio cakes from the oven, and let them cool in the pans for 15 minutes. Transfer the cakes to a wire rack to cool to room temperature.

8. 8

   When the cakes are cool, make the glaze. In a small bowl, whisk together the confectioners’ sugar, milk, and vanilla extract. If the glaze is too thick, add an additional tablespoon of milk or water at a time until it reaches a smooth, pourable consistency.

9. 9

   Pour the glaze over each cake and top with additional chopped pistachios. Let the glaze harden at room temperature before slicing and serving.

Become a better baker with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by the world’s best, including Dominique Ansel, Joanne Chang, Gordon Ramsay, Chef Thomas Keller, Mashama Bailey, and more.