PISTACHIO CHERRY BREAD
This is an easy bread using mixes to make it even quicker, and is also very moist. I like to make it for Christmas to have out for guests but it is wonderful anytime.
Provided by TishT
Categories Quick Breads
Time 55m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Grease and flour two 9 x 5" loaf pans.
- Mix together cake mix, eggs, oil, water, pudding mix, sour cream, cherries, and food coloring.
- Pour into prepared pans.
- In a small bowl, stir together cinnamon and sugar.
- Sprinkle tops of loaves with mixture.
- Bake for 45 minutes.
- Cool.
Nutrition Facts : Calories 151.4, Fat 7.6, SaturatedFat 2.2, Cholesterol 39.9, Sodium 160.4, Carbohydrate 18.6, Fiber 0.3, Sugar 10.6, Protein 2.3
PISTACHIO LOAF
Pistachios are the star of this cake. Instead of a butter cake with the occasional bite of pistachio, this is a dense, nutty cake completely permeated by nuts. Replacing most of the flour with ground pistachios gives the cake a coarse, almost chewy texture and intense flavor. It's lovely without, but if you'd like you can also top it with a simple lemon glaze made by combining lemon juice and confectioners' sugar.
Provided by Samantha Seneviratne
Categories dessert
Time 2h50m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Butter the bottom of an 8 1/2- by 4 1/2-inch loaf pan. Line the bottom with parchment paper, then butter and flour the entire pan. Pulse 1 cup of the pistachios and 1/4 cup of the sugar in a food processor until very finely ground. Transfer the pistachio mixture to a large bowl. Whisk in the flour, baking powder, baking soda and salt.
- In a large bowl, beat the butter and the remaining 3/4 cup sugar with an electric mixer on medium speed until pale and fluffy, about 2 minutes. Beat in the eggs, one at a time, and beat until combined. Beat in the lemon zest. In three additions, beat in the pistachio-flour mixture, alternating with additions of buttermilk, starting and ending with pistachio-flour mixture. Transfer the batter to the prepared pan and smooth the top. Bake until a toothpick inserted into the center of the cake comes out with moist crumbs attached, 50 to 60 minutes.
- Transfer the pan to a rack to cool for 15 minutes. Run a knife around the edge of the pan to loosen the cake and then tip the cake out of the pan. Remove the parchment, turn the cake right side up, and let it cool completely. Sprinkle the remaining pistachios on top of the cake before serving.
PISTACHIO BREAD
This is a very quick, easy bread, and is also very moist.
Provided by Rhea Faber
Categories Bread Quick Bread Recipes
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 x 5 inch loaf pans.
- Mix together cake mix, eggs, oil, water, pudding mix, sour cream, cherries, and food coloring. Pour into prepared pans. In a small bowl, stir together cinnamon and sugar. Sprinkle tops of loaves with mixture.
- Bake for 45 minutes. Cool.
Nutrition Facts : Calories 172.3 calories, Carbohydrate 23.7 g, Cholesterol 35.6 mg, Fat 7.7 g, Fiber 0.3 g, Protein 2.3 g, SaturatedFat 2.2 g, Sodium 217.2 mg, Sugar 13.4 g
PISTACHIO QUICK BREAD
I love making many of these special loaves to give away for the holidays. They also freeze well so it is easy to pull out for unexpected guests. -Judy Fischer, Green Bay, Wisconsin
Provided by Taste of Home
Time 55m
Yield 2 loaves (12 slices each).
Number Of Ingredients 8
Steps:
- 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). , Combine sugar and cinnamon. Spoon half of the batter into 2 greased 8x4-in. loaf pans; sprinkle each with 2 tablespoons cinnamon sugar. Spread with remaining batter; sprinkle with remaining cinnamon sugar. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 169 calories, Fat 7g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 218mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 0 fiber), Protein 2g protein.
CHERRY PISTACHIO BREAD
"A co-worker shared the recipe for these colorful loaves with me," writes Rose Harman of Hays, Kansas. "The red maraschino cherries and green pistachio pudding mix echo the colors of Christmas, so slices make a pretty addition to holiday trays. But their pleasant taste makes them appropriate any time of year."
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 loaves (16 slices each).
Number Of Ingredients 11
Steps:
- In a large bowl, combine cake and pudding mixes. Combine the eggs, sour cream, oil, water and food coloring if desired; add to dry ingredients. Beat until blended (batter will be thick). Fold in cherries and pecans., Combine sugar and cinnamon; sprinkle 1 tablespoon over the bottom and up the sides of two greased 8x4-in. loaf pans. Add batter; sprinkle with remaining cinnamon-sugar. , Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts :
ZUCCHINI-PISTACHIO-CHERRY QUICK BREAD WITH CREAM CHEESE GLAZE
Spread a cream cheese glaze over this zucchini bread filled with toasted pistachios and dried cherries.
Provided by Food Network Kitchen
Categories dessert
Time 2h45m
Yield 1 regular loaf or 3 mini loaves
Number Of Ingredients 19
Steps:
- For the quick bread: Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
- Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the dried cherries and pistachios and toss together. Set aside.
- Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded zucchini. Fold this mixture into the flour mixture until just incorporated.
- Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular loaf and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
- For the cream cheese glaze: Whisk together the confectioners' sugar, cream cheese, milk and vanilla extract in a small bowl.
- Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.
AMISH FRIENDSHIP BREAD CHERRY VARIATIONS
I love cherries and I love these breads.
Provided by Stormy Stewart
Categories Sweet Breads
Number Of Ingredients 1
Steps:
- 1. Chocolate Covered Cherries Variation I like making "Chocolate Covered Cherries" version of the Amish Friendship Cake (Bread - AW). It's great for people who always wanted to make the candy version, but couldn't pull it off. You use Cherry Jello instead of Pudding Mix. You use Marichino Cherry Juice instead of Vanilla Extract. You add 1/2 cup Marichino Cherries and 1/2 cup mini-chocolate chips. I don't use nuts for this one. I like to make this as a Bundt Cake topped with chocolate glaze and garnished with marichino cherries on the top. For Glaze (I never measure when I make glaze, I'm estimating here): about 1 tbsp cocoa powder, 1 or 2 cup confectioners sugar, 1-2 tbs marichino cherry juice and milk (as needed for consistency).
- 2. Cherry Cheese Cake Variation This is wonderful. I used the basic mix, omitted the cinnamon and used two small boxes of cheese cake pudding instead of the vanilla and I added a small pack of cream cheese and 1/4 cup more milk. You also need a can of Cherry pie filling , 1/2 can per loaf. After putting the batter into the pans dab teaspoons of cherries on top of them and swirl around with spoon to mix in the cherries. Cook at 325 until dark golden brown. This is my brother-in-law's favorite and is very moist. I also found out that if you put the bread in a ziplock bag before it is totally cooled, the bread will be more moist. I love the many ways you can make this bread.
- 3. Cherry-Pistachio Variation Instead of large vanilla pudding use 2 small boxes of pistachio pudding. Omit cinnamon and add cup maraschino cherries, chopped with 2 tablespoonfuls of syrup from cherries. Reduce milk by 2 tablespoonfuls. Sprinkle baking pans with plain sugar. Note: This makes great finger tea sandwiches when spread with softened cream cheese!
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Reviews 4Category DessertCuisine AmericanEstimated Reading Time 4 mins
- In a large mixing bowl, combine cake and pudding mix. Add eggs, oil, water and sour cream. Beat until smooth.
- Drain cherries and pat dry with paper towel. Cut in half & gently fold in cherry pieces. Pour batter equally into 2 loaf pans.
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