This Pistachio Bread has been a bright, slightly nostalgic favorite in my kitchen ever since I first tried a boxed-cake shortcut on a hectic weekend. I remember pulling a warm loaf out of the oven the first time and feeling delighted by the soft, tender crumb and the subtle pistachio flavor that wasn’t overpowering — just enough to make every bite interesting. It’s the kind of loaf you slice for unexpected company, tuck into a lunchbox, or serve with coffee for an easy weekend treat.

I first discovered this combination of yellow cake mix and instant pistachio pudding on a family recipe card that promised simplicity without sacrificing texture. The pudding mix adds moisture and that unmistakable pistachio essence while the cake mix gives reliable structure. Add a tangy touch of sour cream, a little almond extract in the icing, and a scatter of chopped pistachios on top, and you have a loaf that feels homemade and a little bit celebratory. The result is tender, slightly moist bread with a gentle green hue and a sweet, nutty glaze.

Ingredients

• White sugar: 1/2 cup — used in the cinnamon coating to create a lightly caramelized edge inside the pan; regular granulated sugar is perfect here for even distribution.
• Cinnamon: 2 tablespoons — pairs with pistachio for warm spice notes; use ground Ceylon or Saigon for the most aromatic result.
• Yellow cake mix: 1 box (standard 15.25-ounce size) — provides structure and predictable lift; I use a trusted brand like Duncan Hines or Betty Crocker for consistent texture.
• Instant pistachio pudding mix (dry): 2 boxes (3.5 ounces each) — the key to moist crumb and concentrated pistachio flavor; do not substitute cook-and-serve pudding.
• Eggs: 4 large — provide richness and stability; use room-temperature eggs for best incorporation and even rise.
• Vegetable oil: 1/4 cup — keeps the loaf tender and shelf-stable; can substitute light olive oil for a slight fruity note.
• Water: 1/8 cup — helps thin the batter just enough; room temperature is fine.
• Sour cream: 1 cup — adds moisture and a subtle tang that balances the sweetness; full-fat yields the best texture.
• Green food coloring (optional): 1 teaspoon — for a brighter hue; gel color is more concentrated and won’t thin the batter.
• Vanilla extract: 1 teaspoon — rounds flavors in the batter and icing; use pure vanilla for depth.
• Almond extract: 1 teaspoon — used in the icing for a distinct nutty aroma; a little goes a long way.
• Milk: 3 tablespoons — used to adjust icing consistency; whole milk gives a creamier mouthfeel.
• Powdered sugar: 1 1/2 cups — forms the base of the icing; sift if lumpy for a glossy finish.
• Chopped shelled pistachios: 1/2 cup — scattered on top while icing is wet to add texture and visual appeal.

Instructions

Preheat and prepare pans: Preheat the oven to 350°F. Grease two standard 9x5-inch loaf pans thoroughly with baking spray or softened butter. Proper greasing ensures the loaf releases cleanly and the cinnamon-sugar coating sticks. Create the cinnamon coating: In a small bowl combine 1/2 cup granulated sugar with 2 tablespoons ground cinnamon and mix until even. Pour a portion of the mixture into each pan and tilt and shake so the bottom and sides are coated. This creates a thin caramelized layer and a subtle spiced rim on each slice. Mix the batter: In a medium mixing bowl whisk together the yellow cake mix and both boxes of instant pistachio pudding (dry). Add 4 large eggs, 1/4 cup vegetable oil, 1/8 cup water, and 1 cup sour cream. Add 1 teaspoon vanilla and, if desired, 1 teaspoon green food coloring for a more vivid color. Mix with a sturdy spatula or low-speed mixer until fully combined — the batter will be thick and slightly glossy because of the pudding and sour cream. Divide and smooth: Divide the batter evenly between the two prepared pans. Use a small offset spatula to smooth the tops so they bake evenly. Thick batter benefits from gentle tapping on the counter to release any large air pockets. Bake and test for doneness: Bake at 350°F for about 40 to 45 minutes. Start checking at 35 minutes: insert a toothpick into the center; when it comes out clean or with a few moist crumbs, the loaf is done. If the top browns too quickly, tent loosely with foil for the last 10 minutes. Cool and prepare icing: Allow the loaves to rest in the pans for 5 minutes, then turn out onto a wire rack to cool completely. For the icing, whisk 1 teaspoon vanilla extract, 1 teaspoon almond extract, and 3 tablespoons milk together in a small bowl. Gradually whisk in 1 1/2 cups powdered sugar, adding 1/2 cup at a time, until the icing is smooth and pourable but not too runny. Ice and finish: When the loaves are fully cooled, pour the icing evenly over the top and immediately sprinkle with 1/2 cup chopped shelled pistachios. The icing sets quickly, so work steadily to get even coverage.

Storage Tips

Allow the loaf to cool fully before wrapping to avoid condensation that will make the crust soggy. For short-term storage, wrap tightly in plastic wrap and keep at room temperature for one to two days. For longer storage, place in an airtight container in the refrigerator for up to five days. To freeze, double-wrap the loaf in plastic wrap and foil, then thaw overnight in the refrigerator before bringing to room temperature. Reheat individual slices gently in a toaster oven for a warm finish that revives the texture.

Ingredient Substitutions

If you don’t have sour cream, plain full-fat yogurt is an excellent 1:1 substitute and will keep the loaf moist. If you prefer a dairy-free version, use a nondairy yogurt and a flax-egg replacement for each egg (1 tablespoon ground flax + 3 tablespoons water per egg), though texture will be slightly different. For a lower-sugar glaze, reduce powdered sugar to taste and thicken with a touch less milk. You can swap the yellow cake mix for a white or butter cake mix for a subtler flavor.

Serving Suggestions

Serve slices slightly warm or at room temperature. Pair with black coffee, an almond latte, or a mild green tea to complement the nutty notes. For brunch, slice and arrange on a platter with fresh berries and whipped cream. For a festive touch, dust lightly with extra powdered sugar or drizzle toasted almond slivers alongside chopped pistachios.

Seasonal Adaptations

In spring, brighten the loaf with lemon zest added to the batter and a teaspoon of lemon juice in the icing. For autumn, swap cinnamon in the coating for a pumpkin spice blend and add a pinch of ground cardamom to the batter. At holiday time, fold in 1/3 cup dried cranberries for color contrast and use toasted pistachios for a deeper flavor profile.

Meal Prep Tips

Slice the loaf into individual portions and store between sheets of parchment in an airtight container for grab-and-go breakfasts. Pack single slices in freezer bags with dates labeled; pull out and thaw the night before. For bulk prepping, bake multiple loaves and freeze flat; when needed, slice straight from the partially frozen loaf to maintain clean cuts.

Whether you’re making this for a busy weekday treat, a small celebration, or simply to have something comforting on the counter, this loaf is an easy way to create a memorable moment. Bake a batch, share a slice, and enjoy how such uncomplicated ingredients can yield a deliciously tender result.