• 1 yellow cake mix (I used butter recipe yellow)
• 4 large eggs
• 1/4 C canola oil
• 2 Tbsp water
• 1 (3.4oz) package of instant pistachio pudding mix
• 1 C lite sour cream
• 1 tsp green food coloring (cut to 1/2 tsp or omit completely if it’s not St. Patrick’s Day)
• 1 tsp almond extract
• 3/4 C shelled pistachios, chopped (original recipe called for walnuts)

Preheat oven to 350 degrees.  Grease and flour two loaf pans.  Mix all ingredients together until well blended.  Pour into prepared pans.  Bake for 40-45 minutes, until a toothpick comes out clean.  Cool 10 minutes then remove bread from pans and cool on a wire rack.

I calculated a total of 3550 calories.  20 servings = 178 calories/serving