Pistachio Quick Bread (Cake mix) *****

2 (8×4) in. loaf pans

Ingredients

• 1 package white or yellow cake mix (regular size)
• 1 package (3.4 ounces) instant pistachio pudding mix
• 4 large eggs, room temperature
• 1 cup sour cream
• 1/4 cup water
• 1/4 cup canola oil
• 1/3 cup brown sugar
• 3/4 cup chopped pecan or walnut
• 2 1/2 teaspoon ground cinnamon

Directions

• 1. Preheat oven to 350°. 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).
• 2. Combine nuts, brown sugar and cinnamon. Spoon half of the batter into 2 greased 8×4-in. loaf pans; sprinkle each with 1/2 cinnamon sugar. Spread with remaining batter; sprinkle with remaining cinnamon sugar.
• 3. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool for 10 minutes before removing from pans to wire racks.

ORIGINAL RECIPE