1 tablespoon of cinnamon
1 cup of sugar
1 cup of nuts, chopped

Mix cake mix, pudding, eggs, sour cream, oil and water until well blended. Pour half of mixture into 2 greased loaf pans. Combine topping ingredients and sprinkle half of mixture over batter. Pour remaining batter over topping mixture. Sprinkle with remaining topping mixture. Bake at 350ºF. for 45 to 60 minutes. 

Pistachio Nut Bread

1 yellow cake mix (without pudding)
1 small package of instant pistachio pudding
1/2 cup of oil
4 eggs
1 cup of sour cream
1/4 cup of sugar
1/4 cup of water
3 heaping tablespoons of brown sugar
2 teaspoons of cinnamon
Nuts (optional)

With electric mixer combine cake, pudding, oil, eggs, sour cream, sugar and water. Put half of batter into 3 small greased loaf pans. Combine brown sugar, cinnamon and nuts. Divide half of mixture evenly over batter in each pan. Put rest of batter over cinnamon mixture and top with cinnamon mixture. Bake 350ºF. 40-45 minutes. 

Pistachio Nut Bread

1 cup of brown sugar
1 teaspoon of cinnamon
1/2 cup of chopped walnuts
One 18 1/2 ounce package of yellow cake
One 3 1/2 ounce package of instant pudding
1/4 cup of water
4 eggs
1/4 cup of cooking oil
1 cup of  sour cream

Mix together first 3 ingredients. Set aside. Combine remaining ingredients in a bowl. Beat 4 minutes. Grease and flour two 9x5 inch loaf pans or one 10-12 cup bundt pan. Blend well. Divide 1/3 of the mixture between the pans. Sprinkle with 1/3 of the nut mixture. Repeat twice ending with the nut mixture. Bake 50-60 minutes at 350ºF. Cool 10 minutes in pans, then turn out onto cooling rack.