Savory Pistachio Mini Loaves Recipes

PISTACHIO MINI LOAVES

Steps:

• In a bowl, combine cake and pudding mixes. Add sour cream, eggs, oil and water; beat until blended. Pour into five greased 5-3/4x3x2-in. loaf pans. Combine the pecans, brown sugar and cinnamon; sprinkle over batter., 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.

SAVORY PISTACHIO MINI LOAVES

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour two small loaf pans (I use the small disposable tin foil ones sold in 3-packs for gift giving).
• In a mixing bowl, whisk oil, milk, and eggs until combined and smooth.
• In a larger bowl, combine all dry ingredients,except nuts.
• Combine the wet& dry mixtures using a spoon just until combined- just don't overmix or it will toughen the bread.
• Stir in nuts.
• Pour into the prepared pans and bake approximately 20 minutes, or until a toothpick comes out clean.
• Let cool on a wire rack.

PISTACHIO MINI LOAVES

Steps:

• In a mixing bowl, combine cake and pudding mixes.
• Add sour cream, eggs, oil and water; beat until blended Pour into five greased 5-3/4-in.
• x 3-in.
• x 2-in.
• loaf pans.
• Combine the pecans, brown sugar and cinnamon; sprinkle over batter.
• Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes before removing from pans to wire racks.

PISTACHIO LOAF

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 MINI LOAVES

Steps:

• In a mixing bowl, combine cake and pudding mixes. Add sour cream, eggs, oil and water; beat until blended. Pour into five greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Combine the pecans, brown sugar and cinnamon; sprinkle over batter.
• Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

PISTACHIO MINI LOAVES

Steps:

• In a mixing bowl, combine cake and pudding mixes. Add sour cream, eggs, oil and water; beat until blended. Pour into five greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Combine the pecans, brown sugar and cinnamon; sprinkle over batter.
• Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.