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Sliced loaf of pistachio bread with a crumbly, nutty texture on parchment paper. The vibrant green interior contrasts with the golden crust.

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
Total Time1 hour 20 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.