Pistachio Nut Bread
Another use for that yellow box cake mix sitting in your pantry. Make this delicious, moist bread with a little help from Betty Crocker (or Duncan Hines or whoever). It won't hurt to add the pudding mix either.
1 box yellow cake mix (two layer)
1 - 3 5/8 oz. package of pistachio pudding mix
1 cup sour cream
1/2 teaspoon almond extract
1/2 cup vegetable oil
1/2 cup sugar
1 teaspoon cinnamon
1/2 cup pistachios, finely chopped
Preheat oven to 350°. Grease two 9 inch loaf pans and set aside.
In a large bowl, combine cake mix and pudding mix.
Add sour cream, almond extract, eggs and vegetable oil. Beat with an electric mixer at medium speed for 2 minutes.
Mix sugar, cinnamon and pistachios.
Pour a half the batter into two loaf pans. Sprinkle half the cinnamon sugar mixture. Pour the remaining batter over the top of the cinnamon sugar mixture and then sprinkle the remaining sugar mixture on top. Now add the pistachios on top.
Bake at 350° until the loaves pull away from the sides of the pan, about 50 minutes. You can also check with a toothpick for doneness. The toothpick should come out clean. Move to a wire rack to cool.
Remove from pan and enjoy!
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