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