Sweet Glazed Pistachio Bread (Print Version)
# Ingredients:
→ Bread Base
01 -
1 (15.25-ounce) box yellow cake mix
02 -
2 (3.4-ounce) boxes instant pistachio pudding mix
03 -
4 eggs
04 -
¼ cup vegetable oil
05 -
⅛ cup water
06 -
1 cup sour cream
→ Cinnamon Sugar Coating
07 -
2 tablespoons sugar
08 -
1 teaspoon cinnamon
→ Glaze
09 -
2 cups powdered sugar
10 -
2 tablespoons melted butter
11 -
1 teaspoon almond extract
12 -
1 teaspoon vanilla extract
13 -
Milk (added 1 tablespoon at a time to achieve desired consistency)
→ Topping
14 -
½-1 cup chopped pistachios
# Instructions:
01 -
Preheat the oven to 350°F (175°C). In a small bowl, mix the sugar and cinnamon together. Grease 2 regular-sized loaf pans, then sprinkle the cinnamon-sugar mixture evenly on the bottom and sides of both pans.
02 -
In a large bowl, combine the dry cake mix, dry pudding mixes, eggs, vegetable oil, water, and sour cream. Mix until well combined and smooth. The batter will be quite thick.
03 -
Divide the batter evenly between the two prepared loaf pans, smoothing the tops with a spatula.
04 -
Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center comes out clean. Let the loaves cool in the pans for 10 minutes, then remove them and transfer to a wire rack to cool completely.
05 -
In a medium bowl, whisk together the powdered sugar, melted butter, almond extract, and vanilla extract. Add milk, 1 tablespoon at a time, whisking after each addition until the glaze reaches your desired consistency. It should be thick enough to coat the back of a spoon but thin enough to drizzle.
06 -
Once the bread has cooled, drizzle the glaze over both loaves. While the glaze is still wet, sprinkle the chopped pistachios over the top. Allow the glaze to set before slicing and serving.
# Notes:
01 -
This recipe yields two loaves, perfect for keeping one and sharing one.
02 -
For the best flavor, use unsalted pistachios for topping, especially if they're being added to the sweet glaze.
03 -
Store at room temperature in an airtight container for 3-4 days, in the refrigerator for 5-7 days, or freeze for up to 3 months.