Pistachio Bread

If you’re looking for a quick and easy recipe that I know friends and family will actually devour, this pistachio bread is one I come back to again and again. Even though it’s called a “bread,” it isn’t made with yeast. It’s a quick bread, baked like a loaf cake and ready to slice once cooled.

This pistachio bread is soft, moist, and lightly sweet with a subtle nutty flavor. I add a brown sugar and pecan swirl for a little texture, and the pistachio pudding mix gives the loaf its signature flavor and pale green color.

I bake this in a loaf pan, which makes it easy to slice and share. It works just as well for brunch as it does for an afternoon snack. The batter comes together quickly and makes two loaves, so I usually freeze one for later or wrap it up to give away. Around the holidays, I like sharing this bread with neighbors because the subtle green color feels festive.

Pistachio Bread Recipe Notes

Below you will find tips and tricks to help to make sure your pistachio bread turns out perfectly.

What is Quick Bread?

Quick bread is any bread that’s made without yeast. Instead of waiting for dough to rise, it uses baking powder, baking soda, or both to give it lift. I love quick breads because I can mix them up and bake them the same day without waiting for dough to rise.

The process is much closer to making a cake than traditional bread. Everything gets mixed together, poured into a pan, and baked. Banana bread, muffins, and loaf cakes all fall into this category, and pistachio bread fits right in. Quick breads are known for their soft, tender crumb and how easy they are to customize with different flavors.

How to Make Easy Pistachio Bread

This pistachio bread comes together quickly and doesn’t require anything fancy. I start by mixing the wet and dry ingredients to make a thick batter, then layer it with the brown sugar and pecan mixture and gently swirl everything together before baking.

The bread bakes until it’s lightly golden and a toothpick inserted in the center comes out clean. Once it’s cooled, it’s ready to slice and serve. It’s an easy recipe that works just as well for breakfast as it does for a simple dessert.

The pistachio flavor is very subtle and you might not even guess it’s pistachio just from the taste. It really comes through more as a mild, nutty background that works with the pecans and brown sugar rather than standing out on its own. The result is a sweet loaf with a soft crumb and just enough crunch from the swirl.

Ingredients

Cake mix – I use a golden butter cake mix, but a yellow cake mix works just as well. Any brand will work for this recipe.

Pistachio pudding mix – Make sure to use instant pistachio pudding mix. Any brand is fine.

Chopped nuts – I usually use chopped pecans because they pair really well with the brown sugar swirl, but you can swap in chopped pistachios if you want a stronger pistachio flavor.

Room temperature ingredients – I always let the sour cream and eggs come to room temperature before mixing. It helps the batter blend more evenly and gives the bread a better texture.

Supplies Needed

Two loaf pans – I’ve used both nonstick and glass pans, and they both work well. I use pans that are 9 x 5 inches.

Stand mixer – I have found it best to use a stand mixer for this recipe. Just be careful not to overmix the batter.

Oven thermometer (optional) – Helps make sure your oven is at the right temperature so the bread bakes evenly.

Tips and Tricks

Skip the hand mixer: The batter for this pistachio bread is thick, especially before the eggs are added. I recommend using a stand mixer or mixing by hand. A hand mixer doesn’t work well as the batter tends to climb up the beaters. Make sure to scrape down the sides of the bowl so everything is fully incorporated.

Variations

Adjust the brown sugar/pecan mixture: I love the sugary crunch this topping gives, but if you prefer something lighter, you can cut the mixture in half.

Add almond extract: A teaspoon of almond extract pairs beautifully with pistachios and adds a little extra flavor to the batter.

Boost the green color: The bread naturally has a soft yellow green hue, but you can add a small amount of green food coloring if you want a more of a green color.

Optional glaze: While I usually enjoy this bread plain, a simple glaze can be a nice touch. Mix powdered sugar with a splash of milk and a little almond extract for extra flavor.

Swap the nuts: Pecans work wonderfully, but you can swap them for pistachios or walnuts if you want a different twist on the flavor.

Pistachio Bread FAQs

Can I Use Chopped Pistachios Instead Of Pecans?

I sometimes swap the pecans for chopped pistachios when I want an extra pistachio kick. The texture changes slightly, but it’s just as delicious. I think it really enhances that subtle nutty flavor throughout the pistachio loaf.

Can I Freeze Pistachio Bread?

This bread freezes well. I usually bake both loaves and freeze one for later. I wrap it tightly in plastic wrap and then foil to keep it fresh. When I’m ready to enjoy it, I let it thaw at room temperature. Freezing is a lifesaver if you want to prep ahead for a brunch or gift.

How Can I Get A Stronger Pistachio Flavor?

I love the subtle pistachio flavor in this bread, but if you want it to stand out more, try using a pistachio emulsion. Unlike extract, the flavor won’t bake out in the oven. I know it’s not something most people have on hand, but it’s a great way to boost the flavor.

Another option I love is serving the bread with pistachio cream. This is a spread similar to hazelnut spread, but pistachio flavored. It adds an extra layer of nutty richness when you spread it on a slice of pistachio bread.

Pistachio Bread

This is one of my go to quick breads. It has a subtle pistachio flavor and a brown sugar pecan swirl. I love slicing it for breakfast, serving it at brunch, or gifting to neighbors.

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Prep Time20 minutes minutes

Total Time1 hour hour 20 minutes minutes

Ingredients

  

Brown Sugar/Pecan Swirl

• 1 cup packed brown sugar | 7.5 oz | 213g
• 1 teaspoon cinnamon
• 1/2 cup chopped pecans | 2 oz | ~60g

Cake Batter

• 1 golden butter cake mix |15.25 oz | 432g
• 1 small box of instant pistachio pudding mix | 3.4 oz | 96g
• 1/4 cup vegetable oil | 2 oz | ~59 mL
• 1/2 cup water | 4 oz | ~118 mL
• 1 cup sour cream, room temperature | 8 oz | 226g
• 4 eggs, room temperature

Instructions

• Preheat and Prepare Pans: Preheat the oven to 350°F. Grease and flour two loaf pans (9 x 5-inch) and set them aside.
• Prepare Brown Sugar Mixture: In a medium bowl, stir together the brown sugar, cinnamon, and chopped pecans. Set aside.
  1 cup packed brown sugar | 7.5 oz | 213g

  1 teaspoon cinnamon

  1/2 cup chopped pecans | 2 oz | ~60g
• Mix the Batter: In a large mixing bowl, combine the dry cake mix, dry pudding mix, oil, water, and sour cream. The batter will be thick, so scrape down the sides of the bowl to ensure all dry ingredients are fully incorporated.
  1 golden butter cake mix |15.25 oz | 432g

  1 small box of instant pistachio pudding mix | 3.4 oz | 96g

  1/4 cup vegetable oil | 2 oz | ~59 mL

  1/2 cup water | 4 oz | ~118 mL

  1 cup sour cream, room temperature | 8 oz | 226g
• Add Eggs: Add the eggs one at a time, mixing until each is fully incorporated.
  4 eggs, room temperature
• Assemble the Layers: Spread a layer of batter at the bottom of each prepared loaf pan. Use a knife or spoon to spread the thick batter evenly. Sprinkle a handful of the brown sugar pecan mixture over the batter. Repeat the layering process, ending with the brown sugar pecan mixture on top. Aim for two to three layers; it’s okay if the layers aren’t perfect as you’ll swirl them in the next step. I usually make three thin layers of cake batter with brown sugar mixture on top of each layer and try to use half of the batter in each loaf pan.
• Swirl the Batter: Use a butter knife to gently swirl the batter. Insert the knife about ¾ of the way into the batter and make horizontal or vertical swirls, being careful not to scrape the bottom of the pan or overmix.
• Bake: Bake the loaves for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
• Cool: Remove the pans from the oven and place them on a cooling rack. Let the pistachio bread cool for about 30 minutes before loosening the sides with a spatula and turning out the loaves to cool completely.
• Serve and Store: Slice and enjoy! Store the bread wrapped in aluminum foil or in an airtight container.