PISTACHIO BREAD
This is a very quick, easy bread, and is also very moist.
Provided by Rhea Faber
Categories Bread Quick Bread Recipes
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 x 5 inch loaf pans.
- Mix together cake mix, eggs, oil, water, pudding mix, sour cream, cherries, and food coloring. Pour into prepared pans. In a small bowl, stir together cinnamon and sugar. Sprinkle tops of loaves with mixture.
- Bake for 45 minutes. Cool.
Nutrition Facts : Calories 172.3 calories, Carbohydrate 23.7 g, Cholesterol 35.6 mg, Fat 7.7 g, Fiber 0.3 g, Protein 2.3 g, SaturatedFat 2.2 g, Sodium 217.2 mg, Sugar 13.4 g
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
Provided by Taste of Home
Time 55m
Yield 2 loaves (12 slices each).
Number Of Ingredients 8
Steps:
- 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 center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 169 calories, Fat 7g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 218mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 0 fiber), Protein 2g protein.
PISTACHIO BANANA BREAD
Make and share this Pistachio Banana Bread recipe from Food.com.
Provided by chia2160
Categories Dessert
Time 1h15m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F; spray a 9x5 loaf pan with cooking spray.
- Combine flour, baking powder and salt in a bowl; whisk well.
- Place sugars and butter in a large bowl; mix well.
- Add eggs one at a time, beat well after each addition.
- Add bananas, sour cream, cardamom; beat well.
- Add flour mixture; beat well until a moist batter is formed.
- Stir in pistachios and pour batter into loaf pan. Bake 1 hour until a toothpick inserted into the center comes out clean. Cool on a rack for 10 minutes, remove from pan, cool on wire rack completely.
PISTACHIO BREAD
Another recipe that I have no clue where I got it from. Really good in the morning with coffee and the morning newspaper.
Provided by mandabears
Categories Breads
Time 1h10m
Yield 2 loaves
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Grease or spray 2 loaf pans.
- Layer batter and crumb mixture evenlly between the loaf pans, end with crumb mixture on top.
- Use a butter knife to marble the layers.
- Bake for 1 hour or until toothpick inserted in middle comes out clean.
Nutrition Facts : Calories 2536.5, Fat 129.1, SaturatedFat 29.7, Cholesterol 478.7, Sodium 1922.2, Carbohydrate 320.9, Fiber 7.3, Sugar 218.9, Protein 36.4
POMEGRANATE, BANANA AND PISTACHIO BREAD
We love banana bread, so I'm always on the lookout for new and different recipes. Although I haven't tried this one yet, this bread recipe from the Pom Wonderful website looks so good I just had to share it! NOTE: You can save time and work by using packaged pomegranate seeds, available in some grocery stores (such as Trader Joe's) in the refrigerated produce section.
Provided by Lynne M
Categories Quick Breads
Time 1h10m
Yield 1 loaf, 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Grease one 9 x 5 x 3-inch loaf pan and set aside.
- Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate under water to free the seed sacs. The seeds will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the seeds in a separate bowl. Measure out 1/2 cup of the seeds and set aside. (Refrigerate or freeze remaining seeds for another use.).
- In a large bowl, stir together flour, sugar, baking powder and salt.
- In a small bowl, stir together bananas, oil, milk and egg; stir into flour mixture with pomegranate seeds and the chopped pistachios just until moistened. Do not over-mix!
- Spoon batter into prepared pan. If desired, sprinkle a few whole shelled pistachios and a few additional pomegranate seeds over the batter for garnish.
- Bake for 50 to 60 minutes until wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove loaf from pan and cool on wire rack. Store bread tightly covered, or wrap tightly in foil and freeze for up to 1 month.
Nutrition Facts : Calories 184.6, Fat 7.1, SaturatedFat 1.1, Cholesterol 12.3, Sodium 153.7, Carbohydrate 28.1, Fiber 1.6, Sugar 12.9, Protein 3.3
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