On a chilly spring morning, the first attempt at pistachio bread began in a sunlit kitchen, the bright green pudding glowing in my mixing bowl. My grandchildren perched on stools nearby, curious about the vibrant batter and thrilled to help with the stirring and folding.
I wanted to create a loaf that was cheerful, flavorful, and easy to share. The combination of yellow cake mix and instant pistachio pudding made a soft, tender crumb, while maraschino cherries added little bursts of sweetness. I carefully folded the cherries in, then poured the batter into loaf pans, imagining the smiles that would greet each slice.
As the bread baked, the kitchen filled with the sweet, nutty aroma of almonds and sugar. Once cooled, a drizzle of almond glaze gave the loaves a glossy, inviting finish. This pistachio bread brings color and cheer to any table, perfect for brunch, breakfast, or gifting to friends and family.
Short Description
Pistachio Cherry Bread is a tender, moist loaf with sweet maraschino cherries and a glossy almond glaze, ideal for breakfast, brunch, or holiday gifting.
Key Ingredients
- 1 pkg. yellow cake mix
- 1 3.4 oz. box instant pistachio pudding
- 4 eggs
- ¼ cup vegetable oil
- 2 tbsp. water
- 1 cup sour cream
- ¾ cup maraschino cherries, halved
- Green food coloring (optional)
For the Almond Glaze
- 2 cups powdered sugar
- 2–2 ½ tbsp. milk
- 1 tsp. almond extract
Tools Needed
- Two small loaf pans
- Mixing bowls
- Hand mixer or stand mixer
- Spatula
- Measuring cups and spoons
- Wire cooling rack
Cooking Instructions
Step 1: Preheat and Prepare Pans
Preheat oven to 350°F (176°C). Grease the bottom and sides of two small loaf pans thoroughly to prevent sticking.
Step 2: Mix Batter
In a large mixing bowl, combine the yellow cake mix and instant pistachio pudding. Add eggs, vegetable oil, water, and sour cream. Beat on medium speed until smooth and creamy.
Step 3: Add Cherries
Drain maraschino cherries and pat dry with a paper towel. Cut in half and gently fold them into the batter to avoid crushing.
Step 4: Pour and Bake
Divide the batter evenly between the prepared loaf pans. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Step 5: Cool Loaves
Allow the loaves to cool on a wire rack before removing from the pans to prevent breaking.
Step 6: Prepare Almond Glaze
Whisk together powdered sugar, milk, and almond extract until smooth. Adjust consistency if needed with extra milk or sugar.
Step 7: Glaze the Bread
Once the loaves are completely cooled, drizzle the glaze over the tops, letting it drip naturally down the sides. Allow it to set before slicing or storing.
Why You’ll Love This Recipe
Soft, moist texture that’s easy to slice
Sweet bursts of maraschino cherries throughout
Almond glaze adds a festive, glossy finish
Quick to prepare with pantry-friendly ingredients
Perfect for gifting, brunch, or holiday treats
Mistakes to Avoid & Solutions
Soggy Bottom
Bread may stick or become soggy if pans are not greased properly.
Solution: Use parchment or thoroughly grease pans with butter and flour.
Crushed Cherries
Overmixing can crush the cherries, leaving them mushy.
Solution: Fold them gently into the batter at the end.
Runny Glaze
Too much milk in the glaze can make it run off the bread.
Solution: Start with 2 tbsp. milk and add more gradually until the desired consistency is reached.
Undercooked Loaf
Large loaf pans or uneven batter can lead to undercooked centers.
Solution: Use a toothpick to check doneness and rotate pans midway through baking if needed.
Serving and Pairing Suggestions
Serve sliced for breakfast or brunch with coffee or tea
Wrap slices for gifting to friends and neighbors
Add whipped cream or a sprinkle of chopped pistachios for a festive presentation
Ideal for holiday tables or casual weekend mornings
Storage and Reheating Tips
Storage: Keep covered at room temperature for up to 3 days
Freezing: Wrap tightly and freeze up to 1 month; thaw at room temperature
Reheating: Warm slices for 10–15 seconds in the microwave or lightly in the oven for a fresh-baked feel
FAQs
1. Can I make this bread without cherries?
Yes, it will still be moist and flavorful, though the cherries add sweetness and color.
2. Can I use different pudding flavors?
Vanilla or white chocolate pudding can work for a milder flavor profile.
3. Can I make it dairy-free?
Substitute sour cream with a plant-based yogurt and use dairy-free milk for the glaze.
4. Can I make a single large loaf instead of two small ones?
Yes, but baking time may increase by 10–15 minutes; check doneness with a toothpick.
5. Can I add nuts?
Chopped pistachios or almonds folded into the batter enhance texture and flavor.
Tips & Tricks
Use room-temperature eggs and sour cream for smoother batter
Gently fold in cherries to maintain their shape
Drizzle glaze while bread is completely cool to prevent melting
Optional green food coloring can add festive flair for holidays
Recipe Variations
Cherry-Pistachio Swirl Bread: Add a layer of cherry preserves in the middle of the batter before baking.
Chocolate Pistachio Bread: Mix ¼ cup cocoa powder into the batter for a nutty chocolate version.
Citrus Pistachio Bread: Add 1 tsp orange zest to the batter and glaze for a bright, fresh flavor.
Final Thoughts
This Pistachio Bread combines the richness of yellow cake, the nutty sweetness of pistachio, and the cheerful pop of cherries, making it a delightful treat for any occasion. The almond glaze adds a festive and elegant finish, perfect for gifting or serving at brunch.
Baking this bread fills the kitchen with warmth and sweet aromas, creating moments that bring family together. The tender, moist texture paired with fruity bursts and nutty undertones makes every slice a little celebration. Easy to prepare, versatile, and visually appealing, this bread embodies both tradition and comfort, a recipe to enjoy again and again.
Pistachio Cherry Bread
Ingredients
- 1 pkg. yellow cake mix
- 1 3.4 oz. box instant pistachio pudding
- 4 eggs
- ¼ cup vegetable oil
- 2 tbsp. water
- 1 cup sour cream
- ¾ cup maraschino cherries halved
- Green food coloring optional
For the Almond Glaze
- 2 cups powdered sugar
- 2 –2 ½ tbsp. milk
- 1 tsp. almond extract
Instructions
- Preheat oven to 350°F (176°C) and grease two small loaf pans.
- Beat yellow cake mix, instant pistachio pudding, eggs, oil, water, and sour cream until smooth.
- Drain and halve maraschino cherries; gently fold into the batter.
- Divide batter between pans and bake 35–40 minutes until a toothpick comes out clean.
- Cool loaves on a wire rack before removing from pans.
- Whisk powdered sugar, milk, and almond extract to make glaze.
- Drizzle glaze over cooled loaves and let set before slicing.
