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Ingredients
Scale
- 2 cups (240 g) all-purpose flour
- 1 (3.4 oz.) package pistachio pudding mix
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup (150 g) granulated sugar
- Zest of 1 lemon
- ½ cup (120 ml) vegetable oil
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ½ cup (120 g) sour cream, at room temperature
- ½ cup (120 ml) milk, at room temperature
- 1 cup (120 g) powdered sugar
- 1 tablespoon (15 ml) melted butter
- ½ teaspoon almond extract (for glaze)
- 1 teaspoon vanilla extract (for glaze)
- ½ cup chopped pistachios (for topping, optional)
Instructions
- Preheat oven to 350°F (170°C) and prepare a loaf pan with parchment paper.
- Whisk dry ingredients together in a large bowl.
- Combine sugar and lemon zest, then add wet ingredients and mix until creamy.
- Fold dry ingredients into the wet mixture until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55 to 65 minutes until a toothpick comes out with moist crumbs.
- Cool the bread in the pan for 15 minutes, then cool completely on a wire rack.
- Whisk glaze ingredients and pour over the cooled bread, adding additional pistachios if desired.
Notes
Ensure all wet ingredients are at room temperature for best results.
Store any leftovers in an airtight container for 2-3 days at room temperature.
Experiment with different extracts for varied flavors!
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 16
- Sodium: 120
- Fat: 12
- Saturated Fat: 1.5
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 1
- Protein: 4
- Cholesterol: 40