PISTACHIO QUICK BREAD
I love making many of these special loaves to give away for the holidays. They also freeze well so it is easy to pull out for unexpected guests. -Judy Fischer, Green Bay, Wisconsin
Provided by Taste of Home
Time 55m
Yield 2 loaves (12 slices each).
Number Of Ingredients 8
Steps:
- In a large bowl, combine cake and dry pudding mixes. Add the eggs, sour cream, water and oil; beat until blended (batter will be thick). , Combine sugar and cinnamon. Spoon half of the batter into 2 greased 8x4-in. loaf pans; sprinkle each with 2 tablespoons cinnamon sugar. Spread with remaining batter; sprinkle with remaining cinnamon sugar. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 169 calories, Fat 7g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 218mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 0 fiber), Protein 2g protein.
PISTACHIO LOAF
Pistachios are the star of this cake. Instead of a butter cake with the occasional bite of pistachio, this is a dense, nutty cake completely permeated by nuts. Replacing most of the flour with ground pistachios gives the cake a coarse, almost chewy texture and intense flavor. It's lovely without, but if you'd like you can also top it with a simple lemon glaze made by combining lemon juice and confectioners' sugar.
Provided by Samantha Seneviratne
Categories dessert
Time 2h50m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Butter the bottom of an 8 1/2- by 4 1/2-inch loaf pan. Line the bottom with parchment paper, then butter and flour the entire pan. Pulse 1 cup of the pistachios and 1/4 cup of the sugar in a food processor until very finely ground. Transfer the pistachio mixture to a large bowl. Whisk in the flour, baking powder, baking soda and salt.
- In a large bowl, beat the butter and the remaining 3/4 cup sugar with an electric mixer on medium speed until pale and fluffy, about 2 minutes. Beat in the eggs, one at a time, and beat until combined. Beat in the lemon zest. In three additions, beat in the pistachio-flour mixture, alternating with additions of buttermilk, starting and ending with pistachio-flour mixture. Transfer the batter to the prepared pan and smooth the top. Bake until a toothpick inserted into the center of the cake comes out with moist crumbs attached, 50 to 60 minutes.
- Transfer the pan to a rack to cool for 15 minutes. Run a knife around the edge of the pan to loosen the cake and then tip the cake out of the pan. Remove the parchment, turn the cake right side up, and let it cool completely. Sprinkle the remaining pistachios on top of the cake before serving.
PISTACHIO BREAD
Simple, easy and quick are three words I'd use to describe this Pistachio Bread with almond icing. It all starts with a cake mix, a pudding mix and a little love and soon you'll be biting into a little slice of heaven.
Provided by Janelle
Time 1h
Number Of Ingredients 14
Steps:
- Preheat oven to 350*F
- Grease two bread pans with a spray oil or butter.
- In a small bowl combine white sugar and cinnamon, mix well.
- Pour cinnamon sugar into loaf pan and gently shake it all around coating the bottom and sides of pan. Coat both pans..
- In a medium bowl, combine cake mix, pistachio pudding mix (dry), eggs, oil, water & sour cream.
- Add additional green food coloring if you wish for your bread to be a darker green. Mine is a lime green color, mix well.
- Batter will be very thick. Pour half the batter into each pan. Spread smoothly on top in preparation for baking.
- Bake for 45 minutes or until a toothpick inserted into the middle of the bread comes out clean.
- Let bread rest for 5 minutes before removing from pans and allowing to fully cool on a wire rack.
- Once cake is fully cooled, make icing.
- In a small bowl with a hand whisk, combine vanilla extract, almond extract & milk. Mix well.
- Add powdered sugar 1/2 cup at a time, mixing well after each addition.
- After icing is mixed pour over bread.
- Top immediately with chopped pistachios as icing will dry quickly.
Nutrition Facts : Calories 222 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 44 milligrams cholesterol, Fat 7 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 218 grams sodium, Sugar 26 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
PISTACHIO BREAD
This is a very quick, easy bread, and is also very moist.
Provided by Rhea Faber
Categories Bread Quick Bread Recipes
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 x 5 inch loaf pans.
- Mix together cake mix, eggs, oil, water, pudding mix, sour cream, cherries, and food coloring. Pour into prepared pans. In a small bowl, stir together cinnamon and sugar. Sprinkle tops of loaves with mixture.
- Bake for 45 minutes. Cool.
Nutrition Facts : Calories 172.3 calories, Carbohydrate 23.7 g, Cholesterol 35.6 mg, Fat 7.7 g, Fiber 0.3 g, Protein 2.3 g, SaturatedFat 2.2 g, Sodium 217.2 mg, Sugar 13.4 g
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