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Pistachio Cinnamon Cake Bread with Pistachio Icing Recipe

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4 from 41 reviews

This delicious Pistachio Bread combines the rich flavors of pistachio pudding and cake mix with a cinnamon-sugared crust and a sweet almond-vanilla glaze, topped with crunchy chopped pistachios. Perfect as a festive treat or a unique dessert bread, it’s moist, flavorful, and visually appealing with optional green food coloring for a vibrant look.

  • Total Time: 1 hour
  • Yield: 2 loaves (serves 8 slices per loaf, approximately 16 slices total)

Ingredients

For the Bread

  • 1/2 cup white sugar
  • 2 Tablespoons cinnamon
  • 1 yellow cake mix (about 15.25 oz)
  • 2 (3.5 ounce) boxes instant pistachio pudding mix (dry)
  • 4 eggs
  • 1/4 cup vegetable oil
  • 1/8 cup water
  • 1 cup sour cream
  • 1 teaspoon green food coloring (optional)

For the Icing

  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 3 Tablespoons milk
  • 1 1/2 cups powdered sugar
  • 1/2 cup chopped shelled pistachios

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the bread.
  2. Prepare Pans: Grease two bread pans with spray oil or butter ensuring an even coating.
  3. Make Cinnamon Sugar: In a small bowl, mix together the white sugar and cinnamon thoroughly.
  4. Coat Pans: Pour the cinnamon sugar into each loaf pan, shaking them gently to coat the bottom and sides with a thin layer. Make sure both pans are well-coated.
  5. Mix Batter: In a medium bowl, combine the yellow cake mix, pistachio pudding mix (dry), eggs, vegetable oil, water, and sour cream. Stir until well blended.
  6. Add Color: If desired, add green food coloring to the batter for a brighter green color, then mix thoroughly to incorporate.
  7. Distribute Batter: The batter will be thick; divide evenly by pouring half into each pan. Smooth the tops to prepare for baking.
  8. Bake: Place the pans in the oven and bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool Bread: Remove bread from oven and let it rest in the pans for 5 minutes before transferring to a wire rack to cool completely.
  10. Prepare Icing: In a small bowl, whisk together vanilla extract, almond extract, and milk until combined.
  11. Add Powdered Sugar: Gradually add powdered sugar in 1/2 cup increments, whisking well after each addition, until smooth and pourable.
  12. Ice the Bread: Once the bread is fully cooled, pour the prepared icing evenly over the top.
  13. Add Topping: Immediately sprinkle the chopped pistachios over the icing before it sets to add texture and garnish.

Notes

  • The green food coloring is optional and can be adjusted to achieve your preferred shade of green.
  • Ensure the bread is completely cooled before icing to prevent the glaze from melting.
  • Use fresh shelled pistachios for the best crunch and flavor.
  • You can substitute sour cream with Greek yogurt for a tangier taste.
  • Store leftover bread in an airtight container at room temperature for up to 3 days.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/pistachio-cinnamon-cake-bread-with-pistachio-icing-recipe/