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Pistachio Sour Cream Bread Recipe

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This recipe for Pistachio Sour Cream Bread, by , is from The Kulig Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Vicki Troup


1 white cake mix (I use Duncan Hines)
1 pkg. pistachio instant pudding mix
1 cup sour cream
4 eggs, slightly beaten
1/4 cup oil
1/4 cup water


3 T. brown sugar
2 tsp. cinnamon
3/4 cup chopped walnuts

Mix all the cake mix ingredients with a mixer until well blended
Put half of the batter in a greased loaf pan
Sprinkle 3/4 of the filling mixture on top of the batter
Then spread the remaining batter over the nut mixture
Sprinkle with the rest of the nut mixture on top

Bake at 350 degrees for 30-35 minutes or until center is set

Let bread sit in pan for about 5 minutes before popping them out on cooling racks.

* You can determine how many loaves and how big of loaves that you want.. Usually makes 2 large loaves




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