Friday, August 16, 2013

Brilliant Brunch: Ma's Pistachio Bread

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This is really hard to believe but exactly one year ago today my young sister walked into a candle-filled room at The Foundry in Long Island City, looking every inch like a beautiful beaming bride and joined hands with her soon to be husband.  We watched, tearing up, okay seriously crying, as they pledged to love one another for a lifetime.  I am such a softie - I'm tearing up just thinking about it!

So much has happened in the year that when you think about how much the two of them have fit into their lives, it seems impossible it's only been 12 months.  But, most times, it does just feel like yesterday.  Since getting married, they have put in offers on (no joke) 6 different houses and finally, the house of their dreams came available and they moved in just a few short weeks ago (after bank difficulties, etc.).  During that time, my sister also switched jobs and is now commuting into NYC (just like me!). 

Tonight, they have invited our whole family to celebrate their anniversary with them.  They want to celebrate amongst their closest friends, who happen to be - in all my sisters and my cases - our family.  Lately, I've been thinking a lot about how lucky we are to come from such a large family.  Not just the 9 of us, but our whole extended family as well.  There are family members who I would call with big news, couples that John and I enjoy hanging out with, and children that we've loved to watch grow up before our eyes.  When my sister and her husband moved into their house a few weeks ago, I brought them this bread - a sweet yet satisfying way to bring their life together full circle.  And with no other food in the house, well, I'm sure that made it equally as enticing!
Ma's Pistachio Bread (adapted from Haan's 1830 Inn @ Mackinac Island)
Serves:  6
Cake:
2 cups flour
1 3/4 cups sugar
1 tablespoon baking powder
1/2 cup non-fat dry milk
3 ounces pistachio instant pudding mix
1 cup nonfat plain yogurt
1/4 cup water
4 eggs
1 cup oil

Topping:
2 tablespoons brown sugar
2 teaspoons cinnamon
1/2 cup pistachios, roughly chopped

Preheat the oven to 350 degrees F. Coat a loaf pan with cooking spray and set aside.  In a large bowl, beat flour, sugar, baking powder, non-fat dry milk, pistachio instant pudding mix, yogurt, water, eggs, and oil, together until well-combined.  Pour into the prepared pan.  Bake for 40-50 minutes.

Meanwhile, in a small bowl combine brown sugar, cinnamon, and pistachios. Sprinkle on top of the warm cake.  Serve warm.  Or, let cool and store in an airtight container for up to 5 days. 

Until the next time my oven is on...




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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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