Pistachio Bread
- First mixture:
- 1 package Yellow cake mix
- 1 small package pistachio pudding mix. Dry.
- 4 eggs
- 1/4 cup cooking oil
- 1/4 cup water
- 1 cup sour cream
- For alternate mixture:
- 1/2 cup sugar
- 2-3 tsps cinnamon, to taste
- 1/2 cup walnuts, chopped
Mix the ingredients for the first mixture until it has a creamy consistency. Mixture will be quite thick.
To make the alternate mixture, combine sugar with cinnamon and chopped walnuts.
Grease or spray pans through and through. Fill pan about 1/3 full with the first mixture and then cover with the alternate mixture. Fill pan again to about 2/3rds full. Again cover with the alternate mixture. Press in a little so when it bakes, the sugar, cinnamon and nuts will not fall off. Bake at 350°F.
Makes the following:
3- 4 X 8 pans- Bake 40-45 glorious minutes
2- 5 X 10 pans - Bake 50-60 minutes
4 small pans - Bake 30-35 minutes
From: Sheryl Gast
To make the alternate mixture, combine sugar with cinnamon and chopped walnuts.
Grease or spray pans through and through. Fill pan about 1/3 full with the first mixture and then cover with the alternate mixture. Fill pan again to about 2/3rds full. Again cover with the alternate mixture. Press in a little so when it bakes, the sugar, cinnamon and nuts will not fall off. Bake at 350°F.
Makes the following:
3- 4 X 8 pans- Bake 40-45 glorious minutes
2- 5 X 10 pans - Bake 50-60 minutes
4 small pans - Bake 30-35 minutes
From: Sheryl Gast
Submitted by Nov 17, 2009
15 min 30 min 45 min
15 min 30 min 45 min