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–+ servings
Moist Pistachio Pudding Bread

Moist Pistachio Pudding Bread That's Perfect for Any Moment

Moist Pistachio Pudding Bread is a quick, guilt-free dessert perfect for any moment.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread Base
  • 2 cups All-Purpose Flour Provides structure; no substitutions recommended for a consistent texture.
  • 3 large Large Eggs Incorporate moisture; use room temperature eggs for better blending.
  • 1 cup Unsalted Butter Adds richness and moisture; can be melted for easier mixing.
  • 1 teaspoon Salt Enhances flavor; use kosher or table salt.
  • 1 tablespoon Baking Powder Acts as a leavening agent; ensure it’s fresh for best results.
  • 1 cup White Sugar Sweetens the bread; swap with brown sugar for a richer flavor profile.
  • 1 cup 2% Milk Adds moisture; dairy-free alternatives can be used if needed.
  • 3.4 ounces Jell-O Pistachio Pudding Mix Infuses pistachio flavor and moisture; instant or sugar-free versions work well.
Optional Enhancements
  • 1/2 cup Chopped Pistachios Adds texture and nutty flavor; can be mixed in or used as a topping.
  • 1 cup Icing Sugar For glazing if desired; adjust with milk for a desired consistency.

Equipment

  • Loaf pan
  • Mixing Bowl
  • hand mixer
  • Spatula

Method
 

Step-by-Step Instructions for Moist Pistachio Pudding Bread
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan with butter or cooking spray.
  2. In a large mixing bowl, combine the white sugar, large eggs, and melted unsalted butter. Beat for about 2–3 minutes until light and fluffy.
  3. Stir in the 2% milk and Jell-O pistachio pudding mix into the egg mixture, blending until fully combined.
  4. Gradually add all-purpose flour, baking powder, and salt into the wet mixture. Gently fold until just combined.
  5. Pour the batter into the prepared loaf pan and smooth the top. Bake for 40–50 minutes until a toothpick comes out clean.
  6. Remove the bread from the oven, let it cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 30gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 180mgPotassium: 180mgFiber: 1gSugar: 10gVitamin A: 300IUCalcium: 90mgIron: 1mg

Notes

For best results, avoid overmixing, ensure baking powder freshness, and allow ingredients to reach room temperature before mixing.

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