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Pistachio Cherry Bread

Pistachio Cherry Bread tender, moist loaf with sweet maraschino cherries and a glossy almond glaze, ideal for breakfast, brunch, or holiday gifting.
Calories:
Author: Sandra Myers

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.