Moist Pistachio Pudding Bread That’s Guilt-Free and Delicious

Love pistachio desserts? You’ll adore this Moist Pistachio Pudding Bread. After making it dozens of times, I’ve perfected the recipe to ensure it’s light, fluffy, and full of pistachio flavor. It’s the perfect cozy breakfast treat for fall mornings. Jump to the recipe card or keep reading for my best tips, including how to prevent a dry crumb. If you love recipes like this, you’ll also enjoy Make-Ahead Breakfast Sliders and Delicious Breakfast Tacos.

What You'll Need for Moist Pistachio Pudding Bread That’s Guilt-Free and Delicious

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 box white or yellow cake mix
• 1 small box instant pistachio pudding mix
• 4 large eggs
• 1/2 cup water
• 1/2 cup vegetable oil
• 1/2 cup chopped pistachios
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract (optional)
• Optional: Powdered sugar for dusting
• Optional: Fresh berries or whipped cream for serving

How to Make Moist Pistachio Pudding Bread That’s Guilt-Free and Delicious

1. Preheat oven: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. Mix dry ingredients: In a large bowl, combine the cake mix and pistachio pudding mix.
3. Add wet ingredients: Add the eggs, water, vegetable oil, vanilla extract, and almond extract (if using). Mix until well combined.
4. Fold in pistachios: Gently fold in the chopped pistachios.
5. Bake: Pour the batter into the prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and serve: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Dust with powdered sugar before serving.

Storing & Reheating Moist Pistachio Pudding Bread That’s Guilt-Free and Delicious

Short-Term Storage

Store in an airtight container in the fridge. Store in the refrigerator for up to 5 days. Make-ahead tip: Prepare the batter the night before and store it in the refrigerator. Bake the next morning as directed.

Freezing Moist Pistachio Pudding Bread That’s Guilt-Free and Delicious

Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

How to Reheat Without Drying It Out

Oven: Reheat slices in the oven at 300°F (150°C) for 10 minutes. Microwave: Reheat slices in the microwave for 15-20 seconds.

Recipe Notes

• Chef tip: For a gluten-free version, use a gluten-free cake mix.
• Best substitution: Substitute the pistachios with dried cranberries or chocolate chips for a nut-free version.
• Make-ahead: Prepare the batter the night before and store it in the refrigerator. Bake the next morning as directed.
• Scaling: This recipe can be doubled and baked in two loaf pans for larger crowds.
• Troubleshooting: If the bread is browning too quickly, tent it with aluminum foil after the first 30 minutes of baking.

Moist Pistachio Pudding Bread That’s Guilt-Free and Delicious

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Prep

10 mins

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Cook

45-50 mins

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Total

55-60 mins

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Serves

1 loaf

🥗

Diet

Gluten-free, Nut-free options

Ingredients

Main Ingredients

• 1 box white or yellow cake mix
• 1 small box instant pistachio pudding mix
• 4 large eggs
• 1/2 cup water
• 1/2 cup vegetable oil
• 1/2 cup chopped pistachios

Seasonings

• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract (optional)

Optional Toppings

• Powdered sugar for dusting
• Fresh berries or whipped cream for serving

Instructions

1. Preheat oven: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. Mix dry ingredients: In a large bowl, combine the cake mix and pistachio pudding mix.
3. Add wet ingredients: Add the eggs, water, vegetable oil, vanilla extract, and almond extract (if using). Mix until well combined.
4. Fold in pistachios: Gently fold in the chopped pistachios.
5. Bake: Pour the batter into the prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and serve: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Dust with powdered sugar before serving.

Notes

• Chef tip: For a gluten-free version, use a gluten-free cake mix.
• Best substitution: Substitute the pistachios with dried cranberries or chocolate chips for a nut-free version.
• Make-ahead: Prepare the batter the night before and store it in the refrigerator. Bake the next morning as directed.
• Scaling: This recipe can be doubled and baked in two loaf pans for larger crowds.
• Troubleshooting: If the bread is browning too quickly, tent it with aluminum foil after the first 30 minutes of baking.

Storage

• Fridge: Store in the refrigerator for up to 5 days.
• Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Oven reheat: Reheat slices in the oven at 300°F (150°C) for 10 minutes.
• Microwave reheat: Reheat slices in the microwave for 15-20 seconds.
• Make ahead: Prepare the batter the night before and store it in the refrigerator. Bake the next morning as directed.

Nutrition Per Serving

• Calories: 210
• Protein: 5g
• Fat: 9g
• Carbs: 30g
• Fiber: 1g
• Sugar: 17g
• Sodium: 450mg
• Cholesterol: 95mg
• Sat. Fat: 1.5g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Moist Pistachio Pudding Bread That’s Guilt-Free and Delicious FAQs

A Warm Final Note

I can’t wait for you to try Moist Pistachio Pudding Bread That’s Guilt-Free and Delicious and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!