Cherry Pistachio Bread

The red maraschino cherries and green pistachio pudding mix echo the colors of Christmas, so slices make a pretty addition to holiday trays. But their pleasant taste makes them appropriate any time of year.


two 8 x 4 inch loaves (32 servings)


1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant pistachio pudding mix
4 large eggs
1 cup sour cream
1/4 cup vegetable oil
2 tablespoons water
4 drops green food coloring
3/4 cup maraschino cherries, halved
1/2 cup chopped pecans
1/4 cup granulated (white) sugar
1 teaspoon ground cinnamon


Preheat oven to 350°F (177°C). Grease two 9 x 5-inch loaf pans with Pan Release or cooking spray.

In a mixing bowl, combine cake and pudding mixes. Combine the eggs, sour cream, oil, water and food coloring if desired; add to dry ingredients. Beat until blended (batter will be thick). Fold in cherries and pecans.

Combine sugar and cinnamon; sprinkle 1 tablespoon over the bottom and up the sides of the prepared loaf pans. Add batter; sprinkle with remaining cinnamon-sugar.

Bake for 40 to 50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to cooling racks.

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