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A soft, sweet, not-too-serious loaf that tastes like holiday mornings, potlucks, and maybe just a little bit of nostalgia. Try our 7-Up Cake next.
Can I tell you something?
This is one of those recipes I almost didn’t try because I thought it looked too… green. I know. That sounds silly now. But years ago, someone brought pistachio bread to a bake sale at the school — wrapped in plastic wrap, tied with a bit of yarn, looking festive as all get-out — and I smiled politely but didn’t buy it. Then someone else bought it, sliced it, and passed me a bite.
I took one bite. Then I took another. And later that day, I was digging through my pantry, trying to figure out if I had pudding mix and yellow cake mix on hand. If you like this, you'll love our 3-Ingredient Oven Baked Summer Dessert.
Now? I make it every December without fail. And sometimes in March. And one time in July, because why not? For another easy option, see our Pineapple Coconut Surprise Cake.
More easy dinners you might like
Why People Keep Asking for This Recipe
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It’s one bowl, no mixer, and basically foolproof.
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The texture is soft, sweet, and a little moist — but in the good way.
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It freezes beautifully.
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It’s green. Which feels fun. Especially when you throw sprinkles on top and call it festive.
Ingredients You Probably Already Have
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1 box yellow cake mix (15.25 oz — the regular size)
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3 boxes pistachio instant pudding mix (3.4 oz each)
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1 cup hot water
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½ cup vegetable oil
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4 eggs, room temp if you remember (but if not, don’t stress)
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¼ cup chopped pistachios (optional, but they add a nice little crunch)
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Green food coloring, a drop or two (totally optional)
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Sprinkles, if you’re feeling fancy or festive
How to Make It (Quick and Easy)
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Preheat the oven to 350°F and grease two loaf pans. You can also line them with parchment if you’re the type who likes clean edges.
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Mix it all up. In a big bowl, combine the cake mix, pudding mixes, hot water, oil, eggs, and food coloring if you’re using it. Whisk it until it’s nice and smooth.
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Add in the pistachios and whisk again for another minute. It’ll thicken slightly. You’ll see the color settle in. That soft green? It’s kinda charming.
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Divide the batter between your loaf pans. Sprinkle the tops with those red and green sprinkles if you’ve got ’em — it’s not required, but it sure does make them look cute.
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Bake for 40 to 45 minutes. Toothpick should come out clean. Your kitchen will smell warm and sweet, like something cozy is happening.
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Cool in the pans until you can touch the sides without wincing, then gently turn the loaves out and let them cool the rest of the way.
A Few Notes From My Kitchen
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These slice beautifully once cooled, but they’re a little fragile when warm. (Don’t ask how I know.)
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If you want to gift them, wrap in parchment first, then plastic wrap. Tie with twine. Feels homemade and sweet.
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They freeze well. Just wrap tightly. I thaw mine on the counter — takes a few hours and tastes just as good as fresh.
Optional Add-Ins or Swaps
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No food coloring? Skip it. The pudding already gives it a soft green hue.
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Want a deeper nutty flavor? Add a splash of almond extract.
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Need a little chocolate? Toss in a handful of mini chips. (It works.)
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No pistachios? Totally fine. The pudding carries the flavor.
One Last Thought…
This isn’t a “look at me, I baked a masterpiece” kind of recipe. It’s more of a “hey, try this — it’s actually really good” kind of thing. It’s sweet and unpretentious and perfect with a cup of coffee when no one’s around. You might also like our Finger Lickin' Good Cake.
Pistachio Bread
Ingredients
- 1 box yellow cake mix 15.25 oz
- 3 boxes pistachio instant pudding 3.4 oz each
- 1 cup hot water
- 1/2 cup vegetable oil
- 4 eggs at room temperature
- 1/4 cup chopped pistachios
- 2-4 drops green food coloring optional
- red and green sprinkles optional, for topping
Instructions
- Preheat oven to 350°F and grease two bread loaf pans.
- In a large mixing bowl, combine cake mix, pudding mix, hot water, oil, eggs, and food coloring. Whisk until fully combined.
- Add pistachios to the mixing bowl and whisk for an additional 1–2 minutes.
- Transfer batter to the prepared loaf pans and top with sprinkles.
- Bake for 40–45 minutes or until an inserted toothpick comes out clean.
- Let cool before removing from loaf pans.
Notes
Nutrition
Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
