Monday, November 17, 2008

Quick Bread for the Holidays

In everyone's life, at some time, our inner fire goes out. It is then burst into flame by an encounter with another human being.We should all be thankful for those people who rekindle the inner spirit. ~Albert Schweitzer

I've already started making breads this year when I volunteered to bring bread in for the teachers during parent teacher conferences. I used this recipe for two different breads by changing the ingredients slightly each time. They both turned out great.

Pistachio Bread Recipe

1 package yellow or white cake mix, any brand
4 eggs
1/4 cup oil
2 tablespoons water
1 3 ounce package pistachio pudding mix
1 cup sour cream, I used low fat
1 tsp. cinnamon
3 tablespoons brown sugar

Preheat oven to 350 degrees F. Grease and flour two 9x5 inch loaf pans. In a large bowl mix the dry cake mix, eggs, oil, water, dry pudding mix, and sour cream. Mix well with a whisk or electric mixer. Divide between the two loaf pans, pouring into the pans and scraping the bowl clean with a rubber spatula. Combine the cinnamon and brown sugar in a small bowl with a fork. Splitting the sugar mixture between the two pans, sprinkle it on top and lightly run a butter knife through the batter so the sugar mixes into it slightly.
Bake for 45-50 minutes, placing the loaf pan on a cookie sheet on the middle rack. Test if it's done after 45 minutes, using a toothpick. Bake longer if necessary. Cool, and slice.

Variations: Use German Chocolate cake mix and vanilla or coconut pudding. This was VERY good.

I'm going to try other variations next time!


1 comment:

  1. This is really good with lemon/lemon and chocolate/chocolate! Yummy!


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