Top of the morning to you!
Your eyes are not deceiving you….you are seeing green bread!
When I spied this recipe from an old newspaper clipping, I thought it would be a great bread to make to get ready for Saint Patrick’s Day. It is simple to make, taste great, and it is GREEN. How cool is that? My foods class at school even made some on Friday. The students (picky eaters) loved this bread so much, they packed all their bread off and scooted out of the Foods Lab as soon as the bell rang. I think they must have seen an leprechaun who wanted a piece.
Anywho, if you are looking for something fun, easy to make, moist and tasty and most importantly GREEN to make on St. Patty’s Day, I hope you give this recipe a try.
Who knows, you might be able to bribe a leprechaun into telling you where the end of the rainbow is with a large slice of this bread.
You can make this bread with just a few ingredients:
You will need a yellow or white cake mix, sour cream, water, oil, cinnamon and sugar mixture and a box of pistachio pudding.
The first thing you need to do is crack the four eggs and beat them in a small bowl.
In a large bowl, put in the cake mix and pudding mix.
Add in the sour cream and the water. (see the pudding mix turn green)
Add the oil and the beaten eggs.
With an electric mixture, mix the bread batter together till smooth and fluffy.
In prepared pans (I spray lightly with vegetable oil and line the bottom with parchment paper) Put in 1/4 of the batter into the bottom of each of the pans.
Sprinkle half of the cinnamon sugar mixture on top of the batter in each pan. Save the other half of the cinnamon sugar mixture for the top. Spoon the remaining batter, in equal amounts on top of the cinnamon sugar layer.
Spread the batter evenly over the cinnamon sugar. Sprinkle the rest of the cinnamon sugar on the top layer of the bread.
Bale in a preheat 350 degree oven for around 40 minutes.
I just love that cinnamon sugary crusty top!
Here is the recipe
Adapted from old newspaper clipping
1 white or yellow box cake mix
1 box (3 1/2 ounce size) instant pistachio pudding
4 eggs beaten
1 cup sour cream
1/4 cup water
1/4 cup oil
6 tablespoon sugar
1 1/2 teaspoon cinnamon
Preheat oven to 350 degrees. Prepare your loaf pans (you will need two) by lightly spraying with vegetable spray and covering the bottom with parchment paper.
In a small bowl, mix together the cinnamon and sugar for the topping and inside layer of bread.
In a small bowl, beat the four eggs.
In a large bowl, add the cake mix, pistachio pudding, sour cream, beaten eggs, water and oil. With an electric mixture, mix together until the batter is light and fluffy.
Put 1/4 of the batter into each of the loaf pans and spread evenly. Sprinkle 1/4 of the cinnamon sugar on evenly on top of the batter layer in both pans. Spoon the remaining batter on top of the cinnamon sugar layer, in both pans. Spread the batter evenly. Sprinkle the remaining cinnamon sugar mixture evenly on top of batter, in both pans.
Bake for 40 minutes. Remove, and leave in pan for 5 minutes. Run a knife around the edge and take the bread out of the pans and cool completely on a cooling rack.
Makes two loafs.
You will be glad it makes two loafs.
One for you and one for your little leprechauns.
Other St. Pat’s Day recipes you may enjoy making: