Pistachio Bread

When it comes to loaf cakes, I’m hard-pressed to name one I don’t love: banana bread, pound cake, pumpkin bread, zucchini bread… I could go on forever. There’s something so simple and humble about a baked good that you can call bread and therefore eat it for breakfast without guilt (or is that just me?).

So when I came across this recipe for pistachio bread, I knew I had to give it a try. I was hoping for a sweet and subtle nutty flavor packaged into an adorably festive green loaf, and that’s exactly what I got. It was love at first bite, and I can’t wait to share the recipe with you!

I whipped these up as a test for holiday baking, and they most definitely passed. The extra green food coloring and sprinkles are optional, but they certainly bump up the festive vibes here! Package up a loaf in cellophane with a holiday ribbon, and you’ve got the perfect edible Christmas gift (the best kind of gift, in my opinion). Like most bread recipes, these loaves also freeze super well if you like to do your baking in advance.

Why You’ll Love This Recipe

This pistachio bread is a delightful twist on the classic loaf cake. Its nutty, sweet flavor combined with a charming green hue makes it perfect for the holiday season or any time you want a unique treat. Plus, it’s easy to make and can be a thoughtful homemade gift!

Kitchen Equipment You’ll Need

• Large mixing bowl
• Whisk
• Two bread loaf pans
• Measuring cups and spoons
• Oven
• Cooling rack

Ingredients

• 1 15.25 oz yellow cake mix
• 3 3.4 oz pistachio instant pudding
• 1 cup hot water
• ½ cup vegetable oil
• 4 eggs, room temperature
• ¼ cup chopped pistachios
• 2-4 drops green food coloring, optional
• Red and green sprinkles, optional

Step-by-Step Instructions for Preparing the Recipe

1. Preheat your oven to 350 degrees F and grease two bread loaf pans.
2. In a large mixing bowl, combine the cake mix, pudding mix, hot water, oil, eggs, and food coloring. Whisk until fully combined.
3. Add the chopped pistachios to the mixing bowl and whisk for an additional 1-2 minutes.
4. Transfer the batter to the prepared loaf pans and top with sprinkles.
5. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
6. Allow the loaves to cool before removing them from the pans.

Tips for Success

• Make sure your eggs are at room temperature for a smoother batter.
• Don’t overmix the batter once you’ve added the pistachios to keep the bread light and fluffy.
• If using food coloring, start with a small amount and adjust to your preferred shade of green.

Additional Tips and Variations

• For a more intense pistachio flavor, consider adding a teaspoon of pistachio extract.
• Try adding white chocolate chips for a sweet contrast to the nutty flavor.
• This bread can be made gluten-free by using a gluten-free cake mix.

Nutritional Highlights (Per Serving)

• Calories: 250
• Fat: 12g
• Carbohydrates: 30g
• Protein: 4g
• Sugar: 15g

Frequently Asked Questions (FAQ)

Can I make this recipe ahead of time?

Absolutely! This pistachio bread freezes well. Just wrap it tightly in plastic wrap and store it in the freezer for up to three months.

What can I use instead of vegetable oil?

You can substitute the vegetable oil with melted coconut oil or unsweetened applesauce for a healthier option.

How can I tell when the bread is done?

The bread is done when a toothpick inserted into the center comes out clean or with just a few crumbs.

Conclusion

This pistachio bread is a deliciously unique take on the classic loaf cake, perfect for festive occasions or as a delightful everyday treat. I hope you give this recipe a try and fall in love with it as much as I have. Don’t forget to share your baking experiences and any creative variations you come up with!