Pistachio Pudding Bread


two 8 x 4 inch loaves


1 (18.25 ounce) box white cake mix
1 small box instant pistachio pudding mix
1/2 teaspoon nutmeg
1 cup chopped pecans
4 large eggs
1/4 cup vegetable oil
1 cup buttermilk
3/4 cup drained, cut-up maraschino cherries


Preheat oven to 350°F (177°C). Generously grease two 8 x 4-inch loaf pans with cooking spray.

In a 3-quart mixing bowl, combine cake mix, pistachio pudding mix, nutmeg and pecans. Make a well in the dry ingredients and pour in the eggs, oil, buttermilk and cherries. Mix by hand until just moistened. Pour into prepared pans.

Bake for 45 to 50 minutes or until bread tests done; cool 10 minutes and remove bread from pans.

Additional Information

For best flavor, wrap cooled bread in plastic wrap and foil and freeze for one week.

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