Julie Clark
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Cinnamon Streusel Pistachio Bread
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This quick pistachio bread is made from a cake mix and pudding mix. You’ll love the cinnamon sugar swirl in the middle and the cinnamon sugar topping. It’s great as a breakfast bread, but also as a dessert.
One flavor that does not get the attention it deserves is pistachio. I’ll be honest. I’m not a fan of eating a bowl of plain pistachio pudding. I don’t like the little bits of nuts in my smooth, creamy pudding.
But pistachio cakes and breads are a totally different story.
With spring on its way, this Cinnamon Streusel Pistachio Bread comes to mind. The light green color makes it ideal for St. Patrick’s Day and Easter.
About this Pistachio Bread recipe:
- Flavor: This bread has the flavor of a coffee cake. Cinnamon, nuts, and a sweet glaze.
- Texture: The texture of the bread is light and fluffy, thanks to the cake mix as its base. The pudding and sour cream make it extra moist and the nuts give it a little crunch in the topping.
- Method: It takes about 15 minutes to get this bread ready for the oven. It bakes in two 9×5″ loaf pans. If the loaf pans you have are a little smaller, add at least 5 minutes to the baking time.
Ingredients
- Use any brand of cake mix you’d like, as long as it fits a traditional 9×13″ cake pan.
- Sugar free pudding will work as well as regular instant pudding.
- Don’t have sour cream? You can use Greek yogurt as well which ups the protein in this cake.
- There is no baking soda, baking powder or salt needed because that is all included in the cake mix.
How to Make Cinnamon Sugar Pistachio Bread
- Prepare. Preheat the oven to 350ºF. Spray two 9×5″ loaf pans with cooking spray. Line the pans with parchment paper if you want to ensure they come out cleanly. You can also use Baker’s Joy pan release.
- Mix the cake batter. In a large mixing bowl, combine the cake mix, water, eggs oil, pudding mix and sour cream. Beat until all of the ingredients are well blended into a thick batter. Scrape the sides of the bowl as needed.
- Mix the streusel. In a medium bowl, combine the ingredients for the sugar streusel.
- Assemble the bread. Spread half of the batter into the two prepared loaf pans. Sprinkle half of the cinnamon and sugar mixture over the batter (keep the other half of the streusel aside for the topping), dividing it between the two pans. Repeat the layers, adding the remaining bread batter and the remaining cinnamon sugar mixture on top.
- Bake the bread. Bake for 40-45 minutes. The exact time will depend on the size of your loaf pans. A toothpick inserted into the center of the bread should come out clean.
Powdered Sugar Glaze
Although some of my favorite powdered sugar glaze recipes have a handful of ingredients, this has simply two: powdered sugar and heavy cream. With all of the flavors in the bread, that’s all that is needed.
Add the heavy cream to the powdered sugar a tablespoon at a time until it is the perfect drizzling consistency. Use a whisk to whisk the glaze smooth.
Drizzle the glaze over the cooled cake.
Why does my pistachio bread sink in the middle?
The main cause of quick breads sinking in the middle is that it is not baked all the way through.
It can be hard to tell if a loaf cake is done inside. The easiest way to test is with a toothpick inserted into the center of the cake. It should be mostly clean or have a few moist crumbs. There should be no batter.
Don’t open the oven door
Another reason the bread can fall in the middle is if you open the door to the oven during baking. Yes, you may have to check the bread when the time is up and the bread looks done through the glass window, but otherwise, keep the door to the oven closed to prevent uneven temperatures.
Storage Instructions
Store this cake in an airtight container at room temperature for up to 3 days. Store in the fridge for up to 5 days.
This loaf cake also freezes really well. Wrap in plastic wrap, then freeze in an airtight container for up to 2 months. When you are ready to serve the bread, take it out of the freezer and allow it to thaw completely at room temperature before opening the container. This will help keep the bread fresh.
Pistachio Bread
This cinnamon streusel pistachio bread is made from a cake mix and pudding mix. You’ll love the cinnamon sugar swirl in the middle and the cinnamon sugar topping.
Servings 20 servings
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Ingredients
- 1 package yellow cake mix Betty Crocker, 15.25 ounces
- 1/4 cup water
- 4 large eggs
- 1/4 cup canola oil
- 1 small box instant pistachio pudding mix 3.4 ounces
- 1 cup sour cream
Sugar Mixture:
- 1 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 cup chopped walnuts or pecans
Glaze, optional:
- 1 cup powdered sugar
- 3-4 tablespoons heavy cream
Instructions
- Preheat the oven to 350ºF. Spray two 9×5" loaf pans with cooking spray. Line the pans with parchment paper if you want to ensure they come out cleanly. You can also use Baker's Joy pan release.
- In a large mixing bowl, combine the cake mix, water, eggs oil, pudding mix and sour cream. Beat until all of the ingredients are well blended into a thick batter. Scrape the sides of the bowl as needed.
- Spread half of the batter into the two prepared loaf pans.
- In a medium bowl, combine the ingredients for the sugar streusel.
- Sprinkle half of the cinnamon and sugar mixture over the batter (keep the other half of the streusel aside for the topping), dividing it between the two pans.
- Repeat the layers, adding the remaining bread batter and the remaining cinnamon sugar mixture on top.
- Bake for 40-45 minutes. The exact time will depend on the size of your loaf pans. A toothpick inserted into the center of the bread should come out clean.
- Allow the bread to cool for at least 20 minutes before you remove it from the pans. Allow the bread to cool on a wire rack.
- If you'd like a simple glaze on top, combine 1 cup powdered sugar and a few tablespoons of milk or heavy cream in a small bowl. Whisk until smooth and until it is thin enough to drizzle.
- Drizzle the glaze over the bread, slice and serve.
- Store in an airtight container at room temperature.
Notes
- Add a drop or two of green food coloring if you’d like a brighter green color.
Nutrition
Serving: 79g | Calories: 249kcal | Carbohydrates: 39g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 47mg | Sodium: 211mg | Potassium: 71mg | Fiber: 1g | Sugar: 28g | Vitamin A: 160IU | Vitamin C: 0.2mg | Calcium: 86mg | Iron: 1mg
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This bread was soooo good!! Moist and the topping was crunchy. Such two lovely textures melded together.