Pistachio nut bread

2 Servings

Ingredients

Quantity Ingredient
1 pack Butter cake mix
1 pack Instant pistachio pudding mix; 4 oz.
3 drops Pistachio oil
8 ounces Sour cream
4 Eggs
¼ cup Water
¼ cup Oil
½ cup Chopped pecans
4 tablespoons Sugar
2 teaspoons Cinnamon
2 tablespoons Chopped pistachios; (approximately) **

Directions

TOPPING

Preheat oven to 350. Grease two 8½ x 4 ½ x 2 ½" loaf pans.

Mix all ingredients together in a large bowl. Pour half the batter into the loaf pans. Sprinkle with half the topping. Pour the remainder of the batter into the two pans. With a knife, swirl through the batter to mix in the topping and give a swirl effect. Sprinkle the top with the remaining topping. Bake for 1 hour.

Makes 2 loaves.

MY NOTES: I didnt' have all the ingredients at hand, so I made it with these substitutions. I used regular yellow cake mix instead of the butter recipe cake mix and used almond extract instead of pistachio oil. (Gotta find me some of that!) I also added a bit of butter flavoring and clear vanilla flavoring.

** The chopped pistachios were my addition...I sprinkled the chopped pistachios over the top layer of topping and pressed in slightly before baking.

Recipe by: Web -- Red Crags Bed & Breakfast, Manitou Springs, CO Posted to TNT Recipes Digest by CZYV41F@... ( DEBORAH LEE) on Mar 17, 1998

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