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Preheat oven to 350 degrees F. Spray a 9×5-inch loaf pan with baking spray. I like to line the bottom with a strip of parchment paper (bringing it up the sides (the short sides) so it creates a sling to lift out of the pan once baked. Set pan aside.
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In a large mixing bowl combine the sugar, oil, milk, sour cream, eggs, vanilla, and almond extract. Mix until blended.
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Add the flour, pistachio pudding mix, baking powder, baking soda, and salt to the wet ingredients. Mix until fully incorporated.
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Pour batter into prepared loaf pan. Sprinkle the top with half of the chopped pistachios. Bake in preheated oven for one hour.
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Remove from oven and allow to cool in pan for 15 minutes. Remove using the parchment paper and cool completely on a wire rack.
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For the icing, in a small bowl whisk the powdered sugar, almond extract, and milk until smooth. Spread over the cooled loaf of bread and sprinkle with the remaining chopped pistachios. Allow to set, about 15 minutes.
- I use 2% milk for today’s bread recipe. Whole milk will also work great too.
- I prefer using baking spray in my loaf pans, while also lining the bottom with parchment paper. My homemade cake release can also be used.
- Store baked bread in an airtight container (or ziploc freezer bag) at room temperature for up to one week. You could also wrap in plastic wrap or foil.
- Freeze bread in a ziploc freezer bag (or wrap in plastic wrap AND foil) for up to 3 months. Thaw on counter overnight. Unwrap, slice, and serve.
- See blog post for more recipe tips and tricks.
Serving: 1slice, Calories: 271kcal, Carbohydrates: 44g, Protein: 4g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 2g, Trans Fat: 0.04g, Cholesterol: 29mg, Sodium: 214mg, Potassium: 87mg, Fiber: 1g, Sugar: 28g, Vitamin A: 79IU, Vitamin C: 0.1mg, Calcium: 62mg, Iron: 1mg
