Ingredients: |
Ingredients: 2 cups all purpose flour
1 3.4 oz. instant pistachio pudding mix
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1 lemon, zested
1/2 cup oil
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup sour cream, room temperature
1/2 cup milk, room temperature
Almond Glaze
1 cup powdered sugar
1 tablespoon melted butter
1/2 teaspoon almond extract
1 teaspoon vanilla extract
1/2 cup chopped pistachios for topping, optional
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Directions: |
Directions:* Preheat the oven to 350 F. Line a 9 x 5 loaf pan with parchment paper, leaving a bit of overhang on two sides.
* In a large bowl, whisk the flour, pistachio pudding mix, baking powder and salt together until well combined. Set aside.
* In another bowl whisk the sugar and lemon zest until the sugar resembles wet sand. Then whisk in the oil, eggs, vanilla extract, almond extract, sour cream and milk together until well combined.
* Stir the dry ingredients into the wet until just combined. If you would like to fold ½ cup of chopped pistachios into the bread, do so now. Evenly transfer the pistachio bread batter into the prepared pan. Using the back of a spoon or with the side of a flexible spatula, smooth out the top of the bread.
* Bake the pistachio loaf for 55 - 65 minutes or until a toothpick inserted into the center of the bread comes out with a few moist crumbs. If the top looks like it’s browning too much for your tastes, top the bread with a foil tent and continue to bake until the bread is fully baked through.
* Cool the bread in the loaf pan for 15 minutes. Use the parchment sling to lift the bread out of the pan. Cool completely before topping with the almond vanilla glaze.
* To make the glaze, whisk powered sugar with the melted butter, almond extract and vanilla extract. Whisk in up to 1 - 2 tablespoons of milk into the glaze, as needed to reach your desired consistency.
Pour the glaze on top of the cooled pistachio loaf cake, top with chopped pistachios, set, slice and enjoy.
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This recipe for Pistachio Quick Bread is from