Christmas Pistachio Bread Recipes

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.

Steps:

• Heat oven to 350°F. Grease bottom and sides of 9x5-inch loaf pan with shortening.
• In large bowl, mix granulated sugar, butter, milk and egg until well blended. Stir in remaining ingredients except sugar crystals. Pour into pan. Sprinkle with sugar crystals.
• Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours, before slicing.

Steps:

• First make the bread dough. Warm the milk in a saucepan until you can see steam coming from the surface, but don't let it boil. Add the butter and set aside. Tip the flour, yeast, sugar and ½ tsp salt into a large bowl. When the milk has cooled to hand temperature and the butter has melted, pour the liquid into the bowl. Mix with a wooden spoon, then tip out onto your work surface and bring together with your hands. Knead the dough for 10 mins or until soft. Put it in a clean, lightly oiled bowl and cover with a sheet of oiled cling film. Leave somewhere warm for about 2 hrs until doubled in size.
• Place the currants, mixed peel, cinnamon, mixed spice, zests and juice into a saucepan. Boil hard for a few mins until the fruit has absorbed the liquid and become nice and plump. Chill until cold, then mix with the pistachios, butter and sugar.
• When the dough is ready, tip out of the bowl and knead briefly to knock out the air bubbles. Roll out to a 45 x 28cm rectangle. Spread the buttery spiced fruit mixture over the surface of the dough. From one of the long edges, roll the dough to a tight cylinder, then bring the 2 ends to meet, creating a ring. Place on a lightly floured baking sheet with the join underneath.
• Using a sharp knife, cut incisions around the outside of the dough, about 3cm apart, in a sunburst pattern, going quite close to the centre, but not all the way through. Working your way around the outside, pull each piece of cut dough out a little, then push it down on one side, so that the cut edge is exposed and they're on a curve to create a fan shape around the edge of the wreath. When you're happy with the shape, re-cover with oiled cling film and leave to prove for about 45 mins until doubled in size. Heat oven to 200C/180C fan/gas 6.
• Uncover the bread and brush all over with beaten egg. Bake for 25-30 mins until golden and hollow sounding when tapped on the base. Mix a little icing sugar with enough water to make a smooth runny icing. Whilst the bread is still warm, brush the icing over the surface with a pastry brush to make a sugary crust. Best eaten within 3 days.

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.

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.

Steps:

• In a large bowl, combine cake and pudding mixes. Combine the eggs, sour cream, oil, water and food coloring if desired; add to dry ingredients. Beat until blended (batter will be thick). Fold in cherries and pecans., Combine sugar and cinnamon; sprinkle 1 tablespoon over the bottom and up the sides of two greased 8x4-in. loaf pans. Add batter; sprinkle with remaining cinnamon-sugar. , Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Steps:

• In a mixing bowl, combine cake and pudding mixes.
• Add sour cream, eggs, oil and water; beat until blended Pour into five greased 5-3/4-in.
• x 3-in.
• x 2-in.
• loaf pans.
• Combine the pecans, brown sugar and cinnamon; sprinkle over batter.
• Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes before removing from pans to wire racks.

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.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Drain cherries and reserve juice for another use. Finely chop cherries and place in a bowl with coconut; mix well. Let sit until coconut absorbs excess liquid from the cherries, about 5 minutes.
• Place 1 puff pastry sheet on a clean counter and lightly score a large triangle shape into it, like a Christmas tree; don't cut all the way through. Repeat with the second puff pastry sheet.
• Set aside 2 tablespoons of the coconut-cherry mixture. Spread the rest inside the scored triangle on the first sheet of pastry. Sprinkle with ground pistachios and place the second pastry sheet on top, lining up the triangles. Transfer to one of the prepared baking sheets.
• Cut out the shape of the tree along the triangular score line, and remove the outer pastry scraps. Make horizontal cuts on the tree from the outer edges in toward the middle, leaving about 1 inch intact in the center to resemble a trunk. Gently lift each horizontal strip, making sure to lift both sheets of pastry, and twist it a couple of times to expose the filling.
• Use the puff pastry scraps to cut out a star shape for the top of the tree and a tree trunk for the bottom. Make sure to use both layers of pastry. Fill the trunk and star with the reserved cherry mix.
• Place the star, trunk, and any extra pastry scraps onto the remaining baking sheet. Brush all pastry pieces with beaten egg.
• Bake in the preheated oven until puffed and browned all over, 25 to 30 minutes. Gently lift parchment paper onto wire racks and allow to cool completely before serving, about 20 minutes.