Pistachio Quick Bread Recipe

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Pistachio Quick Bread Recipe

Read Reviews
5 3 3
Publisher Photo
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
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min. + cooling

Ingredients

  • 1 package white cake mix (regular size)
  • 1 package (3.4 ounces) instant pistachio pudding mix
  • 4 eggs
  • 1 cup (8 ounces) sour cream
  • 1/4 cup water
  • 1/4 cup canola oil
  • 1/3 cup sugar
  • 3/4 teaspoon ground cinnamon

Directions

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 two 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. Yield: 2 loaves (12 slices each).
Originally published as Pistachio Quick Bread in Country Woman Christmas Annual 2008, p42

Nutritional Facts

1 slice: 169 calories, 7g fat (2g saturated fat), 42mg cholesterol, 218mg sodium, 24g carbohydrate (16g sugars, 0 fiber), 2g protein.

  • 1 package white cake mix (regular size)
  • 1 package (3.4 ounces) instant pistachio pudding mix
  • 4 eggs
  • 1 cup (8 ounces) sour cream
  • 1/4 cup water
  • 1/4 cup canola oil
  • 1/3 cup sugar
  • 3/4 teaspoon ground cinnamon
  1. 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).
  2. Combine sugar and cinnamon. Spoon half of the batter into two greased 8x4-in. loaf pans; sprinkle each with 2 tablespoons cinnamon-sugar. Spread with remaining batter; sprinkle with remaining cinnamon-sugar.
  3. 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. Yield: 2 loaves (12 slices each).
Originally published as Pistachio Quick Bread in Country Woman Christmas Annual 2008, p42

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Reviews forPistachio Quick Bread

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MY REVIEW
toysher User ID: 3923503 225131
Reviewed Apr. 20, 2015

"My sister-in-law gave this recipe to me about 10 years ago and my family loves it. I use to only make it around Christmas time but have started making it all year long. It goes over really well as mini loaves for bake sales."

MY REVIEW
Grammy Debbie User ID: 30612 223189
Reviewed Mar. 20, 2015

"Delicious and a unique addition to a breakfast buffet I catered on St. Patrick's Day! I didn't have a white cake mix so I used a yellow one and it worked fine. Next time, I think I'll make up a little bit more of the cinnamon/sugar mixture and sprinkle some in the pan before adding the first layer of batter."

MY REVIEW
brnid3cooks4eleven User ID: 7680699 171219
Reviewed Feb. 20, 2014

"The best bread I have ever tasted. Hands down better than zucchini, banana, pumpkin-any kind! Divine!"

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