When it comes to the classic Jell-O one of my favorite flavors has always been pistachio. I know, I’m kind of a freak. Don’t get me wrong, I love chocolate but there is just something about the pistachio that is pretty fabulous too. When I saw this recipe for pistachio bread that called for my favorite tasty green pudding I knew I had to give it a try. I served this bread as a brunch item but with it’s cake base it could easily be a dessert. It ended up super moist, fluffy, and had just the right amount of nutty pistachio flavor. My four-year-old son got a kick out of making and eating green bread. It is so easy to make that I recommend putting the kiddos in the kitchen and letting them help. Such a fun recipe to make together!
15 oz box yellow cake mix
3/4 c water
3.4 oz package instant pistachio Jell-O pudding, unprepared
1 c sour cream
10 drops green food coloring
1 tsp almond extract
1/2 c pistachios or pecans, chopped
- Preheat oven to 350.
- Grease two bread loaves.
- Mix together all ingredients in a large bowl until well combined.
- Divide the batter among the two loaf pans.
- Bake for 40-45 minutes or until a toothpick comes out clean when inserted.
- Cool 10 minutes and remove from bread pans.
- Allow to cool an additional 15 minutes or more before slicing.
There are several occasions throughout the year when I am scrambling to put together a brunch menu, Easter, Christmas, etc. One staple item I always have is some sort of breakfast loaf. I love making breakfast loaves because I can have them done the day before, giving me one less thing to worry about the morning I am entertaining. This glazed almond poppy seed loaf is a classic recipe. It is super simple (you literally throw all the ingredients in a bowl and mix) and goes with everything from a simple cup of joe, to a full brunch spread.
Note: This batter works great for almond poppy seed muffins too. Just follow the directions as written but use greased muffin pans instead of bread pans and bake for 18–23 minutes.
3 c flour
1/2 tsp salt
1 1/2 tsp baking powder
1 1/4 c cooking oil
2 1/4 c sugar
1 1/2 c milk
2 tbsp poppy seeds
1 1/2 tsp almond extract
1 1/2 tsp vanilla
1/4 c butter, melted
1/2 tsp almond extract
1/2 tsp vanilla
1 tbsp water
1 1/2–2 c powdered sugar
1/2 c sliced almonds (optional)
- Preheat oven to 350º.
- Mix all of the bread ingredients together.
- Pour the batter into greased 2 loaf pans.
- Bake for 50–60 minutes or until a toothpick when inserted comes out almost clean. (I like my bread moist so I pull it out when the toothpick still has a little bit of crumbly residue on it. A totally clean toothpick will mean a dryer loaf.)
- After removing the loaves from the oven, place the sliced almonds on a baking sheet and roast them for 3 minutes or until they just start to turn a golden color.
- Allow loaves to sit for 15 minutes after removing from the oven.
- Gently remove loaves from pans and place on a cutting board or cooling rack to cool.
- Once the bread has completely cooled, combine the melted butter, almond extract, vanilla, water, and powdered sugar in a bowl and whisk until smooth. (Start with 1 1/2 cups of powdered sugar and add more as needed to get desired consistency. I like mine slightly runny so it drips down the sides when drizzling over the bread.)
- Drizzle the frosting over the bread and then immediately sprinkle with the roasted sliced almonds.
With my produce now being delivered weekly, rather than bi-weekly, I am finding myself with leftover items when the weekend rolls around. This equates to some creative cooking. I still had some giant carrots from the previous week and decided to make some spiced carrot bread with them. This bread is quick and easy to make, the challenge is waiting for it to bake and cool because it smells so incredibly good while in the oven. You just want to eat it right away! My entire house had the aroma of sweet spices wafting around for days, perfect for fall. While this would be fabulous with a cream cheese based frosting, I wanted something that didn’t require refrigeration. It gives the bread just the perfect amount of sweetness. Enjoy it as is for breakfast or topped with whipped cream for dessert, either way you will be indulging your sweet tooth while getting in a healthy serving of veggies.
Note: This recipe makes two loaves of spiced carrot bread. Enjoy one now and freeze one for later!
1 c oil
1/2 c buttermilk
1 tbsp vanilla
2 1/2 c sugar
2 c shredded carrots (2–3 large carrots)
4 c flour
1/2 tbsp baking powder
1/2 tbsp salt
1/2 tbsp cinnamon
1/2 tsp baking soda
1/2 tsp nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 c butter, melted
1 tbsp water
1 c powdered sugar
1/4 tsp cinnamon
- Preheat oven to 350º.
- Spray two loaf pans with non-stick cooking spray.
- In a large bowl whisk together oil, eggs, buttermilk, vanilla, and sugar.
- Stir in the shredded carrots.
- In a second large mixing bowl mix together flour, baking powder, salt, cinnamon, baking soda, nutmeg, ginger, and cloves.
- Slowly add the flour mixture to the wet mixture and stir until well combined.
- Evenly distribute the batter between the two pans.
- Bake for 60–70 minutes or until a toothpick comes out almost clean when inserted in the middle.
- Allow loaves to sit in the pans for 5 minutes and then carefully remove and place on a cutting board or cooling rack.
- Allow loaves to cool completely before frosting.
- Once the loaves have cooled completely stir together the melted butter and water.
- Add in half of the powdered sugar and beat using the fork until smooth.
- Add in the remaining powdered sugar and continue beating until the frosting is nice and smooth.
- Stir in the cinnamon.
- Transfer the frosting to a pastry bag or a Ziploc bag. (If using a Ziploc bag cut off a small corner of the bag.)
- Drizzle both loaves with the frosting and allow to set for 15 minutes before slicing.