This recipe for Pistachio Bread, by Carla Rutherford, is from HACKETT FAMILY COOKBOOK,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 white cake mix 1 lg. instant pistachio pudding mix 1/2 c. oil 1/4 c. sugar 1/2 c. water 4 eggs 1 c. sour cream
Topping: 1 T. nutmeg 2 T. sugar 2 T. cinnamon
Preheat oven to 350º F. Mix all ingredients together (except topping mix). Pour 1/2 batter in greased/floured loaf pan. Sprinkle with topping mix. Top with remaining batter. Bake 40-50 minutes until toothpick comes out clean.
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