Tender Pistachio Bread Delight (Print Version)
# Ingredients:
01 -
1 cup granulated sugar
02 -
⅓ cup vegetable oil
03 -
¾ cup 2% milk
04 -
¼ cup full fat sour cream
05 -
2 large eggs
06 -
1 teaspoon pure vanilla extract
07 -
1 teaspoon almond extract
08 -
2 cups all-purpose flour
09 -
1 box (3.4 ounces) instant pistachio pudding mix
10 -
1 ½ teaspoons baking powder
11 -
½ teaspoon baking soda
12 -
½ teaspoon kosher salt
13 -
¼ cup chopped pistachios, divided
→ For the icing
14 -
1 cup powdered sugar
15 -
½ teaspoon almond extract
16 -
2 tablespoons 2% milk
# Instructions:
01 -
Preheat oven to 350°F. Spray a 9x5-inch loaf pan with baking spray and line the bottom with a strip of parchment paper, allowing excess to create a sling for lifting. Set aside.
02 -
In a large mixing bowl, combine sugar, vegetable oil, milk, sour cream, eggs, vanilla extract, and almond extract. Mix until well blended.
03 -
Add the flour, pistachio pudding mix, baking powder, baking soda, and kosher salt to the wet ingredients. Mix until the batter is smooth and fully incorporated.
04 -
Pour the batter into the prepared loaf pan. Sprinkle the top with half of the chopped pistachios.
05 -
Place the pan in the preheated oven and bake for one hour. Remove from the oven and let cool in the pan for 15 minutes.
06 -
Use the parchment paper to lift the bread out of the pan. Transfer to a wire rack and let cool completely.
07 -
In a small bowl, whisk together powdered sugar, almond extract, and milk until smooth. Spread the icing over the cooled loaf.
08 -
Sprinkle the remaining chopped pistachios over the icing. Allow the icing to set for approximately 15 minutes before slicing and serving.
# Notes:
01 -
Store baked bread in an airtight container at room temperature for up to one week. For longer storage, freeze for up to three months and thaw before serving.
02 -
2% milk is recommended, but whole milk can also be used.
03 -
Use baking spray and parchment paper for easy removal of the bread from the pan.