Pistachio Quick Bread
This loaf is the perfect combination of a cake mix and pistachio - you won't be able to resist!
Servings: 16 slices
Calories: 238cal
Cost: $5
Equipment
- Oven adjusted to the center rack position
- 2 8-1/2" x 4-1/2" x 2-1/2" loaf pans
- 2 sheets of parchment paper
- Measuring cups and spoons
- large mixing bowl
- Whisk
- Rubber Spatula
- Small bowl for icing
Ingredients
- 15.25 ounces yellow cake mix *white will work, but yellow tastes better
- (2) 3.4 ounces instant pistachio pudding mix two boxes
- 3 large eggs
- ¼ cup vegetable oil *or canola
- 1 cup sour cream *full fat
- ⅛ cup carbonated water *can also use regular
Icing
- 2 cups powdered sugar
- ¼ cup milk
- ½ teaspoon almond extract
Instructions
- Preheat oven to 350°F. Line both loaf pans with parchment paper.
- In a large bowl combine the cake mix, pistachio pudding mix, eggs, oil, water, and sour cream until blended.
- Pour batter into parchment-lined loaf pans.
- Bake for 45-50 minutes (might be slightly longer depending on oven style), or until a toothpick inserted into center comes out clean after being inserted into both loaf pans.
- Allow loaves to cool in loaf pan 10 minutes before lifting out by parchment paper. Cool for 30 minutes before icing.
- In a small bowl, whisk together the icing ingredients until thick and smooth.
- Drizzle icing over the tops of the loaves and allow the icing to set for 10 minutes before slicing. Enjoy
Notes
Nutritional values may vary and are meant to be a guide.
Nutrition
Serving: 1slice | Calories: 238cal | Carbohydrates: 47g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 44mg | Sodium: 355mg | Potassium: 51mg | Fiber: 0.3g | Sugar: 36g | Vitamin A: 147IU | Vitamin C: 0.1mg | Calcium: 83mg | Iron: 1mg