Glazed Pistachio Treat (Print Format)

Fluffy and sweet pistachio loaf, topped with a smooth vanilla topping and nutty pistachios. Simple to prepare using pudding and cake mix.

# Ingredients:

→ Bread Layer

01 - 1 box (15.25 oz) of yellow cake mix
02 - 2 packs (3.4 oz each) of pistachio-flavored instant pudding
03 - 4 large eggs
04 - 1/4 cup of cooking oil
05 - 2 tbsp of water
06 - 1 cup plain sour cream

→ Cinnamon Dusting

07 - 1 tsp ground cinnamon
08 - 2 tbsp granulated sugar

→ Icing

09 - 2 cups powdered sugar (confectioners')
10 - 2 tbsp butter, melted
11 - 1 tsp almond essence
12 - 1 tsp vanilla essence
13 - Milk (stir in little by little—1 tbsp at a time—until it’s the way you want)

→ Garnish

14 - 1/2 to 1 cup of crushed pistachios

# Steps:

01 - Set your oven to 350°F (175°C). Use cooking spray or oil to grease two loaf tins. Stir together the cinnamon and sugar in a bowl, then dust the insides of the pans evenly with the mix, making sure to cover all sides and the base.
02 - Get a large bowl and combine the cake mix, pudding mix, eggs, oil, water, and sour cream. Stir until you’ve got a smooth, thick batter.
03 - Scoop the batter into the two prepared loaf tins, dividing it evenly. Spread it out neatly with a spatula so it’s smooth on top.
04 - Pop the pans into your heated oven and bake for about 45 minutes. Use a toothpick to check—they’re done if it comes out clean. Let them rest in the pans for 10 minutes, then gently turn them out onto a wire rack to let them cool fully.
05 - In a bowl, mix the powdered sugar, butter, almond flavoring, and vanilla flavoring. Slowly add milk, mixing well as you go, until it’s thick like syrup but still loose enough to drizzle.
06 - When the loaves are cool, spoon the icing over the tops. While it’s still wet, scatter the crushed pistachios over it. Let the icing firm up before slicing and serving.

# Tips:

01 - You’ll get two loaves from this batch—keep one and share the extra!
02 - Unsalted pistachios work best for topping, especially if paired with the sweet icing.
03 - Store leftovers in an airtight container: room temp for 3-4 days, fridge for 5-7 days, or freeze for up to 3 months.

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