Spiced Fruit Pistachio Bread Wreath Recipes

PISTACHIO QUICK BREAD

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.

PISTACHIO SHORTBREAD

Steps:

• In the bowl of a food processor, grind pistachios until fine but not powdery. Divide ground pistachios equally between sanding sugar and flour; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until fluffy, 3 to 4 minutes. Add vanilla and salt, and beat for 1 minute. Add yolks one at a time, and beat until evenly combined. Add flour and pistachio mixture, and mix until just combined. Remove dough, and form into a 4-by-6-inch rectangle; wrap in plastic, and chill for 1 hour.
• Preheat oven to 350 degrees. Line two baking sheets with Silpats (French nonstick baking mats) or parchment paper, and set aside. On a lightly floured surface, roll out dough to a 1/8-inch thickness. Brush dough with the egg white to moisten. Cover evenly with pistachio-sanding-sugar mixture. Lightly press mixture into dough with the rolling pin. Using a 1 1/2-inch fluted square cookie cutter, cut cookies as close as possible to avoid waste. Place on prepared baking sheets.
• Bake until edges are just lightly golden, about 18 minutes. Transfer cookies to a cooling rack. Store in an airtight container for up to 1 week.

PISTACHIO BREAD

Steps:

• Preheat oven to 350*F
• Grease two bread pans with a spray oil or butter.
• In a small bowl combine white sugar and cinnamon, mix well.
• Pour cinnamon sugar into loaf pan and gently shake it all around coating the bottom and sides of pan. Coat both pans..
• In a medium bowl, combine cake mix, pistachio pudding mix (dry), eggs, oil, water & sour cream.
• Add additional green food coloring if you wish for your bread to be a darker green. Mine is a lime green color, mix well.
• Batter will be very thick. Pour half the batter into each pan. Spread smoothly on top in preparation for baking.
• Bake for 45 minutes or until a toothpick inserted into the middle of the bread comes out clean.
• Let bread rest for 5 minutes before removing from pans and allowing to fully cool on a wire rack.
• Once cake is fully cooled, make icing.
• In a small bowl with a hand whisk, combine vanilla extract, almond extract & milk. Mix well.
• Add powdered sugar 1/2 cup at a time, mixing well after each addition.
• After icing is mixed pour over bread.
• Top immediately with chopped pistachios as icing will dry quickly.