Easy Pistachio Loaf Cake

By Coppermouse

Ingredients

• Topping (optional):
• 1 box (15.25 ounces) yellow cake mix
• 1 small box (3.4 ounces) pistachio instant pudding mix
• 1 cup shelled roasted pistachios, ground fine
• 1/2 cup sour cream
• 1/4 cup vegetable oil
• 4 eggs
• 1 1/4 cups water
• Chopped pistachios
• Powdered sugar for dusting

Preparation

Step 1

Preheat oven to 350 degrees F (325 degrees F for dark or nonstick pans and 2-3 minute longer baking times). Grease and lightly flour mini loaf pans.


In a large bowl, blend together mixes, ground pistachios, sour cream, oil, eggs and water at low speed for 30 seconds. Continue mixing at medium speed for 1-2 minutes. Pour batter into pans, sprinkle with chopped pistachios (optional) and bake for 30-35 minutes for mini loaves (40-50 minutes for full-sized loaf) or until top springs back to touch and toothpick inserted in center comes out clean. Cool completely before removing from pan. Dust cooled loaves with powdered sugar, if desired.

Tip: Time-saving tip: Look for pre-packaged shelled and roasted pistachios.