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.
Nutrition Information: YIELD: 20 SERVING SIZE: 1
Amount Per Serving: CALORIES: 222TOTAL FAT: 7gSATURATED FAT: 2gTRANS FAT: 0gUNSATURATED FAT: 4gCHOLESTEROL: 44mgSODIUM: 218mgCARBOHYDRATES: 37gFIBER: 1gSUGAR: 26gPROTEIN: 3g
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