Low-fat and Luscious
Pistachio Nut Bread
1 (18 oz.) package yellow cake mix
1 small package of fat- and sugar-free Jello Instant Pistachio Pudding Mix
1 Cup low-fat or fat-free sour cream
1 Cup Egg Beaters (or 4 eggs slightly beaten)
1/4 Cup olive oil
1/4 Cup water
4 Tablespoons Splenda brown sugar (or regular brown sugar if you prefer)
3 teaspoons cinnamon
3/4 cup chopped walnuts (or any other kind of nut you like)
Preheat oven to 350 degrees.
In a large mixing bowl, combine cake and pudding mixes, sour cream, eggs, oil, and water. Beat well until smooth. If batter seems too dry, add a few more drops of oil - but just a few!
In a small separate bowl, mix brown sugar, cinnamon and walnuts. (Keep the nuts separate if anyone can't have them.)
Spray two 9"x5" loaf pans with the canned baking spray that includes flour.
Divide the batter between the two pans, alternating layers of batter with sugar and nut mixture. (Make one loaf with and one without nuts, if need be.) End with a sugar layer on top. Bake for 1 hour or until loaves are done. Remove from pan and either serve or wrap and freeze for up to one month.
(c) 2009 Fran Baker
Note: For some reason, blogger won't let me upload a picture, but it makes a very pretty loaf.
1 (18 oz.) package yellow cake mix
1 small package of fat- and sugar-free Jello Instant Pistachio Pudding Mix
1 Cup low-fat or fat-free sour cream
1 Cup Egg Beaters (or 4 eggs slightly beaten)
1/4 Cup olive oil
1/4 Cup water
4 Tablespoons Splenda brown sugar (or regular brown sugar if you prefer)
3 teaspoons cinnamon
3/4 cup chopped walnuts (or any other kind of nut you like)
Preheat oven to 350 degrees.
In a large mixing bowl, combine cake and pudding mixes, sour cream, eggs, oil, and water. Beat well until smooth. If batter seems too dry, add a few more drops of oil - but just a few!
In a small separate bowl, mix brown sugar, cinnamon and walnuts. (Keep the nuts separate if anyone can't have them.)
Spray two 9"x5" loaf pans with the canned baking spray that includes flour.
Divide the batter between the two pans, alternating layers of batter with sugar and nut mixture. (Make one loaf with and one without nuts, if need be.) End with a sugar layer on top. Bake for 1 hour or until loaves are done. Remove from pan and either serve or wrap and freeze for up to one month.
(c) 2009 Fran Baker
Note: For some reason, blogger won't let me upload a picture, but it makes a very pretty loaf.
Labels: low-fat, Low-Fat and Luscious, low-fat cooking
posted by Fran Baker at 10:33 AM
8 Comments:
mmmm!
Yummm, it sounds scrumptious and my husband adores pistachios.
Can't wait to mix that up! My husband's diabetic and he's always sneaking a little 'sumthin'. This is even GOOD for him! shh... don't tell him!
My husband is diabetic, too, Kat, so I'm always on the lookout for recipes I can modify. Or I just make them up and try them out ad nauseum, if you'll pardon that last. And, hey, sugar-free and low-fat doesn't hurt us, either!
I should add that this freezes beautifully for up to a month, so you can also get a jump on your holiday baking.
Wow, this sounds wonderful! I love pistachios.
I made this for a party my husband and I attended and it was a huge hit. Thanks!
I am about to put the loaves in the oven and realize the recipe doesn't specify at what temperature to bake them -- help! The batter looks and smells delicious!
But what temperature, please?
Thanks for your help.
Bake at 350 for one hour.
Can't believe I forgot that ...
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