* Exported from MasterCook *
Pistachio Bread
Recipe By :Beth Childs Serving Size : 0 Preparation Time :0:00 Categories : Misc. Breads
Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
1 Box Duncan Hines White Cake Mix 1 Package Pistachio Pudding Mix -- (4 oz) 8 Ounces Sour Cream
1/4 Cup Vegetable Oil
2/4 Cup Water 4 Medium Eggs Toppings 2 Tablespoons Brown Sugar 2 Teaspoons Cinnamon
3/4 Cup Chopped Walnuts
Preheat oven to 3500F. In a large bowl, combine dry cake mix with dry pudding mix; sift out lumps.
Add sour cream, oil, and water; mix thoroughly. In a small bowl, beat eggs. Add to above mixture.
Beat on medium speed for 3 minutes. Pour into 2 greased loaf pans. Combine topping ingredients in a
small bowl; mix out any lumps. Divide into 2 equal parts and sprinkle on top of mixture in loaf
pans. Bake for 35-40 minutes, until top of bread is golden brown. Great warm or chilled with butter.
Store on counter for 3-5 days or in refrigerator for 2 weeks.
Yield: "2 Loaves"
- - - - - - - - - - - - - - - - - - -
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: cdkitchen.comrfrOpen ↗ recipes.alastra.comrecipes.alastra.comOpen ↗