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Pistachio Pudding Bread

Pistachio Pudding Bread: A Moist, Dreamy Delight for You

Enjoy this Pistachio Pudding Bread, a perfect blend of sweetness and nuttiness, ideal for breakfast or a light snack.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 2 cups All Purpose Flour Can substitute with almond flour.
  • 3 large Eggs Use room temperature for best incorporation.
  • 1/2 cup Unsalted Butter Melted for best results.
  • 1/2 teaspoon Salt A pinch balances sweetness.
  • 2 teaspoons Baking Powder Ensure freshness for optimal results.
  • 1 cup White Sugar Adjust to taste.
  • 1 cup 2% Milk Whole milk can yield richer taste.
  • 1 package Jell-O Pistachio Pudding Mix Instant mix is perfect here.
  • 1/2 cup Chopped Pistachios Optional, can replace with other nuts or chocolate chips.
For the Icing (optional)
  • 1 cup Icing Sugar A little goes a long way.
  • as needed tablespoon Milk for Icing Use as much as needed for desired thickness.

Equipment

  • Loaf Pan
  • Mixing bowl
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions for Pistachio Pudding Bread
  1. Preheat your oven to 350°F (175°C) and grease a 1.5QT loaf pan.
  2. Combine white sugar, large eggs, and melted unsalted butter until smooth.
  3. Add 2% milk and Jell-O pistachio pudding mix, then sprinkle in baking powder and salt.
  4. Fold in the all-purpose flour gently until fully incorporated.
  5. Pour the batter into the prepared loaf pan and smooth the top.
  6. Bake for 40-50 minutes, checking for doneness with a toothpick.
  7. Let the bread cool in the pan for 10-15 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 25gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 300IUCalcium: 30mgIron: 1mg

Notes

Wrap the bread tightly for storage up to a week; refrigerate for 10 days, or freeze for up to 1 month.

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