Description
A delightful dessert combining the unique flavor of pistachios with the comforting essence of bread.
Ingredients
Scale
- 2 cups All-Purpose Flour
- 3 large Large Eggs
- 1 cup Unsalted Butter
- 1 teaspoon Salt
- 1 tablespoon Baking Powder
- 1 cup White Sugar
- 1 cup 2% Milk
- 1 box Jell-O Pistachio Pudding Mix
- 1/2 cup Chopped Pistachios
- 1 cup Icing Sugar
- As needed 2% Milk (for Icing)
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
- Mix dry ingredients: In a bowl, whisk together the flour, baking powder, and salt. Set it aside.
- Cream the butter and sugar: In a mixing bowl, beat the unsalted butter and white sugar together until fluffy.
- Add eggs: Incorporate the eggs one at a time, mixing thoroughly after each addition.
- Add pudding mix: Blend in the pistachio pudding mix until well-combined.
- Combine mixtures: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix smoothly until combined.
- Stir in pistachios: Gently fold in chopped pistachios for that extra nutty crunch.
- Pour and bake: Transfer the batter to your prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the bread to cool for 10 minutes in the pan before transferring it to a wire rack.
- Make the glaze: In a bowl, combine icing sugar with enough milk to achieve a drizzling consistency.
- Drizzle: Once the bread is completely cool, drizzle the icing over the top for an extra touch of sweetness.
Notes
Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg