Moist Pistachio Pudding Bread That’s Guilt-Free and Delicious

This moist Pistachio Pudding Bread is the guilt-free, better-than-takeout dessert you’ve been craving. After making it dozens of times, I’ve discovered the secret to keeping it moist and delicious. The warm, nutty aroma and the perfect crumb will make your kitchen feel cozy and inviting. Try it with a side of Easy Coconut Lime Fish Curry with Jasmine Rice for a complete meal. If you love recipes like this, you’ll also enjoy Easy Coconut Lime Fish Curry with Jasmine Rice and Delicious Breakfast Tacos.

What You'll Need for Moist Pistachio Pudding Bread That’s Guilt-Free and Delicious

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 box white cake mix
• 3.4 oz instant pistachio pudding mix
• 4 large eggs
• 1/2 cup vegetable oil
• 1/2 cup water
• 1 cup chopped pistachios
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• Optional: Powdered sugar for dusting
• Optional: Whipped cream or ice cream for serving

How to Make Moist Pistachio Pudding Bread That’s Guilt-Free and Delicious

1. Preheat: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. Mix: In a large bowl, combine the cake mix, pudding mix, salt, and chopped pistachios. In another bowl, whisk together the eggs, oil, water, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until just combined.
3. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Storing & Reheating Moist Pistachio Pudding Bread That’s Guilt-Free and Delicious

Short-Term Storage

Store in an airtight container in the fridge. Store in an airtight container in the fridge for up to 1 week Make-ahead tip: Prepare the batter up to 1 day ahead. Store in the fridge and bake as directed

Freezing Moist Pistachio Pudding Bread That’s Guilt-Free and Delicious

Freeze for up to 2 months. Thaw overnight in the fridge before serving

How to Reheat Without Drying It Out

Oven: Reheat slices in the oven at 300°F (150°C) for 10 minutes Microwave: Reheat in the microwave for 15-20 seconds

Recipe Notes

• Chef tip: For a gluten-free version, use a gluten-free cake mix and ensure all other ingredients are certified gluten-free
• Best substitution: Substitute the pistachio pudding mix with vanilla or cheesecake pudding mix for a different flavor
• Make-ahead: Prepare the batter up to 1 day ahead. Store in the fridge and bake as directed
• Scaling: This recipe can be doubled and baked in two 9×5-inch loaf pans
• Troubleshooting: If the bread is browning too quickly, tent the pan with aluminum foil

Moist Pistachio Pudding Bread That’s Guilt-Free and Delicious

⏱

Prep

10 mins

🍳

Cook

50 mins

⏳

Total

1 hr

🍽

Serves

12 servings

🥗

Diet

Gluten-free option

Ingredients

Main Ingredients

• 1 box white cake mix
• 3.4 oz instant pistachio pudding mix
• 4 large eggs
• 1/2 cup vegetable oil
• 1/2 cup water
• 1 cup chopped pistachios

Seasonings

• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Optional Toppings

• Powdered sugar for dusting
• Whipped cream or ice cream for serving

Instructions

1. Preheat: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. Mix: In a large bowl, combine the cake mix, pudding mix, salt, and chopped pistachios. In another bowl, whisk together the eggs, oil, water, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until just combined.
3. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Notes

• Chef tip: For a gluten-free version, use a gluten-free cake mix and ensure all other ingredients are certified gluten-free
• Best substitution: Substitute the pistachio pudding mix with vanilla or cheesecake pudding mix for a different flavor
• Make-ahead: Prepare the batter up to 1 day ahead. Store in the fridge and bake as directed
• Scaling: This recipe can be doubled and baked in two 9×5-inch loaf pans
• Troubleshooting: If the bread is browning too quickly, tent the pan with aluminum foil

Storage

• Fridge: Store in an airtight container in the fridge for up to 1 week
• Freezer: Freeze for up to 2 months. Thaw overnight in the fridge before serving
• Oven reheat: Reheat slices in the oven at 300°F (150°C) for 10 minutes
• Microwave reheat: Reheat in the microwave for 15-20 seconds
• Make ahead: Prepare the batter up to 1 day ahead. Store in the fridge and bake as directed

Nutrition Per Serving

• Calories: 320
• Protein: 5g
• Fat: 14g
• Carbs: 45g
• Fiber: 1g
• Sugar: 20g
• Sodium: 400mg
• Cholesterol: 65mg
• Sat. Fat: 2g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Moist Pistachio Pudding Bread That’s Guilt-Free and Delicious FAQs

A Warm Final Note

I can’t wait for you to try Moist Pistachio Pudding Bread That’s Guilt-Free and Delicious and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!