Ingredients
Scale
- 1 cup granulated sugar
- ⅓ cup vegetable oil
- ¾ cup milk, i use 2%
- ¼ cup full fat sour cream
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1 box (3.4 ounce) instant pistachio pudding mix
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ cup chopped pistachios, divided
- 1 cup powdered sugar
- ½ teaspoon almond extract
- 2 tablespoons milk, i use 2%
Instructions
- Preheat the oven to 350°F and spray a 9×5-inch loaf pan with baking spray. You can also line the bottom with parchment paper.
- In a large mixing bowl, combine the granulated sugar, vegetable oil, milk, sour cream, eggs, vanilla extract, and almond extract, mixing until well blended.
- Add the flour, pistachio pudding mix, baking powder, baking soda, and kosher salt to the wet mixture. Stir until everything is fully combined.
- Pour the batter into the prepared loaf pan and sprinkle half of the chopped pistachios on top. Bake for one hour in the preheated oven.
- After baking, remove the bread from the oven and let it cool in the pan for 15 minutes. Then lift it out using the parchment and transfer it to a wire rack to cool completely.
- To prepare the icing, whisk together the powdered sugar, almond extract, and milk in a small bowl until smooth. Spread it over the cooled loaf and top with the remaining pistachios. Allow it to set for about 15 minutes.
Notes
Ensure the loaf cools completely before icing to prevent melting.
Feel free to add more chopped pistachios for garnish based on your preference.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 19g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.