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
| Servings | Prep Time | Cook Time |
| 2loaves (12 slices each) | 20minutes | 35minutes + cooling |
| Servings | Prep Time |
| 2loaves (12 slices each) | 20minutes |
| Cook Time |
| 35minutes + cooling |
Ingredients
- 1 package white cake mix regular size
- 1 package instant pistachio pudding mix (3.4 oz)
- 4 large eggs room temperature
- 1 cup sour cream
- 1/4 cup water
- 1/4 cup canola oil
- 1/3 cup sugar
- 3/4 tsp ground cinnamon
Portions: loaves (12 slices each)
Units:
|
Ingredients
Portions: loaves (12 slices each)
Units:
|
Instructions
- 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 centre comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Recipe Notes
Nutrition Facts
1 slice: 169 calories, 7g fat (2g saturated fat), 42mg cholesterol, 218mg sodium, 24g carbohydrate (16g sugars, 0 fibre), 2g protein.
