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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?).

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pistachio bread 2

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!

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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.

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With the use of cake mix and pistachio pudding mix, this recipe is a cinch to throw together which makes it a great one to get young bakers involved with. They especially love the bright green batter! You really can’t go wrong with this recipe anytime of year.

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2 loaves

5m prep time

40m cook time

4.3
Rated 4.3 out of 5
Rated by 93 reviewers
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 chopped pistachios
  • 2-4 drops green food coloring, optional
  • Red and green sprinkles, optional
Preparation
  1. Preheat oven to 350 degrees F and grease two bread loaf pans.
  2. In a large mixing bowl, combine cake mix, pudding mix, hot water, oil, eggs, and food coloring. Whisk until fully combined.
  3. Add pistachios to the mixing bowl and whisk for an additional 1-2 minutes.
  4. Transfer batter to the prepared loaf bans and top with sprinkles.
  5. Bake for 40-45 minutes or until an inserted toothpick comes out clean.
  6. Let cool before removing from loaf pan.

Recipe adapted from Margin Making Mom

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