There is bread. There is moist bread. And then there is extremely moist bread, which is what Su Johnson promises with this recipe for Pistachio Nut Bread. Why is it so moist? Well, it has pudding in it. And vegetable oil. And sour cream. The water is almost an afterthought.
Pistachio Nut Bread
1 package yellow cake mix
1 (3.4-ounce) package instant pistachio pudding
¼ cup vegetable oil
1 cup sour cream
¼ cup water
1 teaspoon cinnamon
1 cup walnuts or pecans, ground
¾ cup sugar
Preheat oven to 350°. Grease two bread pans. Mix together cake mix, pudding, eggs, oil, sour cream, and water. Pour ¼ of the batter into each of the bread pans. Sprinkle half of the nut mixture over the batter in one bread pan and the rest over the batter in the other bread pan. Pour the remaining batter equally over the nut mixture in the two pans. Bake 40 minutes.
Yield: 2 loaves
— Su Johnson
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