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 oven to 350°F and prepare a 9×5-inch loaf pan by spraying it with baking spray and lining the bottom with parchment paper for easy removal after baking.
- In a large mixing bowl, blend the sugar, oil, milk, sour cream, eggs, vanilla extract, and almond extract until smooth.
- Incorporate the flour, pistachio pudding mix, baking powder, baking soda, and salt into the wet mixture until fully combined.
- Pour the batter into the prepared loaf pan and top with half of the chopped pistachios. Bake for one hour.
- Once baked, let the bread cool in the pan for 15 minutes before lifting it out using the parchment paper and cooling it completely on a wire rack.
- For the icing, whisk together the powdered sugar, almond extract, and milk in a separate bowl until smooth. Spread over the cooled bread and sprinkle with the remaining chopped pistachios. Let the icing set for about 15 minutes.
Notes
You can substitute the 2% milk with any milk of your choice.
Adjust the amount of pistachios used in the recipe according to your taste preference.
Nutrition
- Serving Size: 1 slice
- Calories: 214
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 37mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.