Can I use real pistachio paste instead of pudding mix?

You can, but the texture and sweetness differ. Pistachio paste adds authentic nutty flavor but may require less sugar and adjustments to moisture. The pudding mix gives that classic bright pistachio note with minimal effort.

Is this bread vegetarian?

Yes — the standard recipe contains no meat. Check labels if you want it strictly vegetarian-friendly.

Can I make this gluten-free?

Try a 1:1 gluten-free flour blend and add a binding agent like xanthan gum if your blend lacks it. Expect slightly different texture.

Can I skip the glaze?

Absolutely. The loaf tastes great unglazed; the glaze just adds sweetness and visual polish.

How do I enhance the pistachio flavor?

Add a handful of finely ground pistachios, a splash of almond extract, or use deep-flavored pistachio pudding mix. Don’t overdo extracts — a little goes a long way.

Easy Pistachio Pudding Bread — Soft, Sweet & Nutty

Description

A subtly sweet, pale-green quick bread made with boxed pistachio pudding for flavor and color. Light, tender, and easy to pull together — optional icing and chopped pistachios add a pretty finish.

Ingredients

Scale

1 1/2 cups all-purpose flour
2 large eggs
1/2 cup unsalted butter (softened or melted, as you prefer)
1/4 teaspoon salt
1 teaspoon baking powder
3/4 cup granulated sugar
2/3 cup 2% milk
1 (instant) package Jell-O pistachio pudding mix

Optional icing

1 cup powdered (icing) sugar
2 tablespoons 2% milk
1/4 cup chopped pistachios for sprinkling

Instructions

Adjust oven rack to center and heat the oven to 350°F (175°C). Grease a small loaf pan (about 1.5-quart) or line it with parchment.
In a large bowl, combine the sugar, eggs, and butter and beat until the mixture looks smooth and combined.
Stir in the milk and the pistachio pudding mix until evenly incorporated.
Whisk together the flour, baking powder, and salt in a separate bowl, then fold the dry ingredients into the wet mixture just until no streaks of flour remain. Avoid overmixing.
Pour the batter into the prepared pan and smooth the surface with a spatula.
Bake for about 40–50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
Remove the loaf from the oven and let it cool in the pan for a short time, then transfer to a wire rack to cool completely.

Optional glaze

Whisk the powdered sugar with the milk until you reach a drizzleable consistency. Spoon or drizzle the glaze over the cooled loaf and scatter the chopped pistachios on top.