Ingredients
Dry Ingredients
- 1 box pistachio instant pudding mix (3.4 oz)
- 1 box yellow cake mix (15.25 oz)
- 1/2 cup chopped pistachios
Wet Ingredients
- 4 large eggs
- 1/4 cup vegetable oil
- 1 cup water
- 1/2 teaspoon almond extract (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a standard loaf pan thoroughly to prevent sticking.
- Combine Dry Mixes: In a large mixing bowl, combine the yellow cake mix and pistachio instant pudding mix, stirring together until well incorporated.
- Add Wet Ingredients: To the dry mixture, add the eggs, vegetable oil, water, and almond extract (optional). Mix thoroughly until the batter is smooth and uniform in texture.
- Fold in Pistachios: Gently fold the chopped pistachios into the batter, ensuring an even distribution without overmixing.
- Pour Batter into Pan: Transfer the prepared batter into the greased loaf pan, spreading it evenly.
- Bake the Bread: Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Slice: Allow the bread to cool completely in the pan before slicing to retain its structure and moisture.
Notes
- For extra sweetness, consider adding a simple powdered sugar glaze on top after cooling.
- Store the bread in an airtight container at room temperature for up to 3 days to maintain freshness.
- You can substitute vegetable oil with melted butter for a richer flavor if preferred.
- If almond extract is omitted, adding a splash of vanilla extract complements the pistachio flavor well.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
