Pistachio Poppy Bread Recipes

PISTACHIO-POPPY SEED BREAD

Steps:

• Preheat oven to 350.
• Mix all ingredients together and pour into greased loaf pan.
• Bake about 40 minutes or until toothpick comes out clean.

PISTACHIO BREAD

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.

LEMON POPPY SEED PISTACHIO BREAD

Steps:

• Grease the bottom and sides of a standard loaf pan and preheat the oven to 350°F.
• In a medium bowl stir together the flour, sugar and baking powder. Make a well in the center of the flour mixture and set aside.
• In another bowl, combine the egg, milk, oil and lemon juice and zest. Add this mixture all at once to the flour mixture and stir just until moistened. Fold in the nuts and poppy seeds. Spoon the batter into the prepared pan.
• Bake for 55 minutes or until a toothpick inserted near the center comes out clean.
• If desired, stir together the extra 2 tablespoons of lemon juice and 1 tablespoon of sugar. While the bread is still in the pan, brush the mixture over the top of the loaf.
• Cool in the pan on a wire rack for 10 minutes. Remove from the pan and cool completely on a wire rack.

PISTACHIO QUICK BREAD

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.

LEMON PISTACHIO ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray two 9x5-inch loaf pans with cooking spray.
• Mix flour, baking soda, and salt in a bowl. Beat eggs, sugar, and vegetable oil together in another bowl; stir in yogurt, lemon zest, lemon juice, and vanilla extract. Gradually stir flour mixture into wet ingredients until just moistened; fold zucchini and pistachios into batter. Pour batter evenly into prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.