Preheat and prepare your oven to 350°F (175°C). Grease a loaf pan with unsalted butter or cooking spray, and consider lining it with parchment paper for easy release.

In a spacious mixing bowl, combine the white sugar, large eggs, and melted unsalted butter. Beat together for about 2-3 minutes until light and fluffy.

Gradually stir in the 2% milk and Jell-O pistachio pudding mix. Incorporate the baking powder and salt gently to avoid overmixing.

Slowly add the all-purpose flour to the wet mixture. Use a spatula to fold together until just blended, ensuring no lumps for a smooth batter.

Pour the batter into the prepared loaf pan, evening the top with a spatula.

Bake for 40-50 minutes. Perform a toothpick test; it should come out clean when properly baked.

Allow the bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.

Optionally, drizzle with icing sugar glaze for an extra sweet touch.