Time 55m Yield 2 loaves (12 slices each). Number Of Ingredients 8 Steps:
In a large bowl, combine cake and dry pudding mixes. Add the eggs, sour cream, water and oil; beat until blended (batter will be thick). , Combine sugar and cinnamon. Spoon half of the batter into 2 greased 8x4-in. loaf pans; sprinkle each with 2 tablespoons cinnamon sugar. Spread with remaining batter; sprinkle with remaining cinnamon sugar. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Time 1h10m Yield 2 loaves Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees. Grease or spray 2 loaf pans. Layer batter and crumb mixture evenlly between the loaf pans, end with crumb mixture on top. Use a butter knife to marble the layers. Bake for 1 hour or until toothpick inserted in middle comes out clean.
Yield 24 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 x 5 inch loaf pans. Mix together cake mix, eggs, oil, water, pudding mix, sour cream, cherries, and food coloring. Pour into prepared pans. In a small bowl, stir together cinnamon and sugar. Sprinkle tops of loaves with mixture. Bake for 45 minutes. Cool.
Time 2h25m Yield 16 Number Of Ingredients 15 Steps:
Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottom and sides of 2 (8x4-inch) loaf pans with shortening; lightly flour. In large bowl, mix flour, granulated sugar, baking powder, salt, baking soda and ginger. Stir in apricots and nuts. Set aside. In another bowl, mix buttermilk, oil, eggs and vanilla until well blended. Add buttermilk mixture to flour mixture and stir just until moistened. Divide batter between pans. Bake 1 hour or until golden brown and toothpick inserted in center comes out clean, covering loosely with foil after 40 minutes to prevent overbrowning, if necessary. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour. In small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Drizzle over bread.
Time 1h Number Of Ingredients 14 Steps:
Preheat oven to 350*F Grease two bread pans with a spray oil or butter. In a small bowl combine white sugar and cinnamon, mix well. Pour cinnamon sugar into loaf pan and gently shake it all around coating the bottom and sides of pan. Coat both pans.. In a medium bowl, combine cake mix, pistachio pudding mix (dry), eggs, oil, water & sour cream. Add additional green food coloring if you wish for your bread to be a darker green. Mine is a lime green color, mix well. Batter will be very thick. Pour half the batter into each pan. Spread smoothly on top in preparation for baking. Bake for 45 minutes or until a toothpick inserted into the middle of the bread comes out clean. Let bread rest for 5 minutes before removing from pans and allowing to fully cool on a wire rack. Once cake is fully cooled, make icing. In a small bowl with a hand whisk, combine vanilla extract, almond extract & milk. Mix well. Add powdered sugar 1/2 cup at a time, mixing well after each addition. After icing is mixed pour over bread. Top immediately with chopped pistachios as icing will dry quickly.
Time 55m Yield 2 loaves, 24 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F. Grease and flour two 9 x 5" loaf pans. Mix together cake mix, eggs, oil, water, pudding mix, sour cream, cherries, and food coloring. Pour into prepared pans. In a small bowl, stir together cinnamon and sugar. Sprinkle tops of loaves with mixture. Bake for 45 minutes. Cool.
