two quick breads

Next week we'll be heading out for the Thanksgiving holiday.  I adore Thanksgiving, and I can't wait to see my Grandma Williams.  There will be 10 of us staying at my Dad and Stepmom's new house.  I thought it might be nice to bring some pre-baked quick breads for easy breakfasts for everyone.  I've been busy this week making double batches of some favorite quick breads and stocking up the freezer.

First, my tried and true (and the boys all time favorite), banana bread. And a new favorite, pistachio bread.  I just love anything pistachio.  Pistachio ice cream, and then there is always pistachio cranberry fudge!

I double the recipes everytime I make these.   If you do that, it will make four small loaf pans (the foil ones you buy at the market, a two pack is $1.99 and you can wash them and re-use).   You can eat one loaf (be nice and share!) and freeze the other.

Pistachio Bread

This is just delicious, there is no other word to describe it.   Basically, an excuse to eat cake for breakfast.  My kids trample over each other to lick the bowl first.

1 (18.25 ounce) package yellow cake mix
4 eggs (I use egg beaters, it comes out the same and you save some calories)
1/4 cup vegetable oil
2 tablespoons water
1 (3 ounce) package instant pistachio pudding mix
1 cup sour cream
1/2 cup maraschino cherries, cut in half
1/2 teaspoon green food coloring
1/2 teaspoon ground cinnamon
2 tablespoons white sugar

Preheat oven to 350 degrees. Spray 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.

Banana Banana Bread

You can't beat this for a great breakfast.  Toast it, spread a little butter or cream cheese, and yum!

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter (1 stick)
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas

Preheat oven to 350 degrees.  Spray one 9 x 5 loaf pan with nonstick spray, or use two smaller foil loaf pans (eat one now, freeze the other for later!).

In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan(s).

Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean.