Glazed Pistachio Loaf (Print)
A soft and flavorful pistachio loaf, coated in vanilla almond glaze with crunchy pistachios on top. Made easy with pudding and cake mix!
# Ingredients:
→ Bread Layer
01 -
One box (15.25 oz) of yellow cake mix
02 -
Two small packs (3.4 oz each) of instant pistachio pudding mix
03 -
Four eggs
04 -
1 cup of sour cream
05 -
2 tablespoons of vegetable oil
06 -
2 tablespoons of water
→ Cinnamon Sprinkle
07 -
2 teaspoons of ground cinnamon
08 -
2 tablespoons granulated sugar
→ Icing
09 -
2 teaspoons almond extract
10 -
Powdered sugar (2 cups)
11 -
2 tablespoons butter, melted
12 -
A drizzle of milk added slowly to adjust thickness
13 -
Vanilla extract, 1 teaspoon
→ Finishing Touch
14 -
½ cup to 1 cup of pistachios, crushed or roughly chopped
# Steps:
01 -
Heat your oven to 350°F (175°C). Combine sugar and cinnamon in a small bowl. Grease two loaf pans and coat the insides with the cinnamon-sugar blend.
02 -
Grab a big bowl and toss in the cake mix, pudding mixes, eggs, sour cream, oil, and water. Stir it all up until you've got a smooth, thick batter.
03 -
Evenly divide the batter between the prepared loaf pans. Spread it out smoothly on top with a spatula.
04 -
Bake for about 45 minutes or until a toothpick stuck in the middle comes out clean. Let cool in the pans for 10 minutes, then carefully remove and place on a wire rack to finish cooling.
05 -
Stir together the powdered sugar, melted butter, almond, and vanilla extracts in a medium bowl. Add a little milk at a time until the glaze is just right—thick enough to drizzle but not runny.
06 -
When the bread is cool, pour the glaze over both loaves. Sprinkle the pistachios on right after so they stick. Let it sit until the glaze hardens before cutting a slice.
# Notes:
01 -
Makes two loaves, great for keeping one and giving the other away.
02 -
Use unsalted nuts on top; they won't overpower the glaze's sweetness.
03 -
Keep at room temp in a sealed container for 3-4 days. You can also refrigerate for up to a week or freeze it for 3 months.