Pistachio Loaf
Fall is officially upon us, (even though in Los Angeles it still feels like summer) and we have another delicious recipe to share with you - Pistachio Loaf. This bread is one you will want to pair with your favorite cafecito anytime of the day. Although this recipe is not original to our family, it was passed down from a family friend. Every year, during the fall and winter seasons she drops off a loaf for each family and it is always devoured within an hour - it’s that yummy. This is one of those recipes we all get excited to receive and look forward to every year.
When I told her I was sharing my incredibly delicious Horchata Cupcake recipe on Working Mamacitas, she was generous enough to share her recipe with me and all of you. The recipe is so easy to make and doesn’t require any special tools or equipment. For all of us busy Mamacitas who can’t spend too long baking, this is the perfect recipe for you. The prep takes about five minutes and once you put the pans in the oven, you can move on to the next item on your to-do list. Or you can just relax and wait for this loaf of goodness to be ready.
Recently, I took her recipe and baked a few pistachio loaves to share with my family. I drove around delivering them to my parents and each of sisters surprising them with a loaf of their own. They admitted my loaf was almost yummy as our friends. For being my first time baking them, I took that as a compliment. I hadn’t baked many loaves before and had to keep an eye on the time. These took a little longer to bake than I imagined and had to restart the timer a few times. The bake time noted below is the best approximate guess based on my experience. It should work for you too.
So here it is, another delicious recipe for you to enjoy!
PISTACHIO LOAF – makes two (2) 9” x 5” loaf pans
Ingredients:
1 box Betty Crocker Yellow Cake Mix
1 box JELL-O Pistachio Pudding
3 large eggs
½ cup of vegetable or canola oil
1 cup of milk (you could use water instead but the milk will make the cake a lot more moist)
2 tablespoons of cinnamon
2 tablespoons of brown sugar
2-3 tablespoons of chopped walnuts
Preheat oven to 350 degrees.
Directions:
Pour the cake mix and pistachio pudding in a bowl.
Add the eggs, oil and milk.
Mix with mixer on medium speed or beat vigorously by hand for 2 minutes.
Pour the batter into the loaf pan until it is half full.
Mix the cinnamon and brown sugar and sprinkler over the batter.
Top the batter with walnuts.
Bake in a 350 degree F over for approximately 38 - 42 minutes (insert a toothpick to the center of your cupcake, if it comes out clean, it’s ready).
Pull your loaves out of the oven and set aside to cool.
Once cooled, cut loaf into slices and enjoy.
Xoxo - G
