Recipe - Pistachio Nut Bread

1 pack Butter cake mix
1 pack Instant pistachio pudding
mix; 4 oz.
3 dr Pistachio oil
8 ounce Sour cream
4 Eggs
One fourth cup Water
One fourth cup Oil
One half cup Chopped pecans

TOPPING
4 tablespoon Sugar
2 teaspoon Cinnamon
2 tablespoon Chopped pistachios;
(approximately) **

Preheat oven to 350. Grease two 8 One half x 4 One half x 2 1/2" loaf pans.

Mix all ingredients together in a large bowl. Pour half the batter into the
loaf pans. Sprinkle with half the topping. Pour the remainder of the batter
into the two pans. With a knife, swirl through the batter to mix in the
topping and give a swirl effect. Sprinkle the top with the remaining
topping. Bake for 1 hour.

Makes 2 loaves.

MY NOTES: I didnt' have all the ingredients at hand, so I made it with
these substitutions. I used regular yellow cake mix instead of the butter
recipe cake mix and used almond extract instead of pistachio oil. (Gotta
find me some of that!) I also added a bit of butter flavoring and clear
vanilla flavoring.

** The chopped pistachios were my addition...I sprinkled the chopped
pistachios over the top layer of topping and pressed in slightly before
baking.

Recipe by: Web Red Crags Bed & Breakfast, Manitou Springs, CO

Posted to TNT Recipes Digest by CZYV41F@prodigy.com ( DEBORAH LEE) on Mar
17, 1998