Servings: 24 | Yield: 2 – 9×5 inch loaves
This pistachio bread is as addictive as it is made with pistachio. Using yogurt in the recipe can cut your butter or oil on your diet. The pistachio cake is beautifully green in color (my favorite color), beautifully with pistachio even more than flour, but it does not involve pistachio paste, several bowls, or fine measures. Typically, I start with recipes that I made earlier, trying to extract what I liked about them and adapt them to something different. It can be served during birthdays and other occasions, especially Christmas, as a sort of a gift to others. Who wouldn’t love this vibrantly colored cake that looks like a Christmas tree, with a hint of green?
Pistachios are an essential source of healthy fats, carbohydrates, calcium, antioxidants, and various nutrients, including vitamin B6 and thiamine. They may also have health benefits such as weight loss, lower cholesterol, and blood sugar, as well as improved bowel health, eyes, and blood vessels. Pistachios are known for their distinctive color, flavor, and rough coat. They are part of the cashew family and have many of the same health benefits as other nuts have. They are used in a culinary atmosphere, in sweet and delicious dishes. This bread recipe is very simple, easy, and moist.
(1) (18.25 oz) package yellow cake mix
¼ cup of vegetable oil
2 tbsp water
(1) (3 oz) package instant pistachio pudding mix
1 cup sour cream
½ cup maraschino cherrie
½ tsp green food coloring
½ tsp ground cinnamon
2 tbsp white sugar
Preheat the oven about 350 degrees F (175 degrees C). Grease and flour two 9 x 5-inch loaf pans.
Add and mix cake mix, eggs, oil, water, pudding mix, sour cream, cherries, and food coloring, pour it into the prepared pan. In a bowl, stir cinnamon and sugar. Sprinkle tops of loaves with mixture.
Bake for 45 minutes. Cool.
Per Serving: 172.3 calories; 35.6 mg cholesterol; 217.2 mg sodium; 2.3 g protein; 23.7 g carbohydrates.