Introduction

This Pistachio Bread is a delightful twist on traditional quick breads, combining the nutty flavor of pistachio pudding with moist cake mix and bursts of sweet maraschino cherries. Topped with a smooth almond glaze, it’s perfect for breakfast, dessert, or a special snack.

The image shows several slices of a bright green cake with a soft, spongy texture. Each slice reveals red cherry pieces embedded throughout the green cake layer. The top of the cake is covered with a smooth, white icing layer that looks creamy and slightly shiny. The cake slices are placed on a light, neutral surface with a white marbled texture. The edges of the cake are golden brown, with the contrast between the green inside and the white icing on top clearly visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 package yellow cake mix
1 (3.4 oz) box instant pistachio pudding mix
4 eggs
1/4 cup vegetable oil
2 tablespoons water
1 cup sour cream
3/4 cup maraschino cherries, halved
Green food coloring (optional)
2 cups powdered sugar
2 to 2 1/2 tablespoons milk
1 teaspoon almond extract

Instructions

Step 1: Preheat your oven to 350°F (175°C). Thoroughly grease the bottom and sides of two small loaf pans to prevent sticking.
Step 2: In a large mixing bowl, combine the yellow cake mix and instant pistachio pudding mix. Add the eggs, vegetable oil, water, and sour cream. Beat the mixture until it becomes smooth and well combined. If desired, add a few drops of green food coloring for a more vibrant look.
Step 3: Drain the maraschino cherries and pat them dry using a paper towel. Cut them in half if not already done, and gently fold them into the batter to distribute evenly.
Step 4: Pour the batter equally into the two prepared loaf pans. Place in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Step 5: Remove the loaves from the oven and let them cool on a wire rack before removing them from the pans.
Step 6: While the bread cools, whisk together the powdered sugar, milk, and almond extract to make the icing. Drizzle the glaze evenly over the top of each loaf, allowing it to drip down the sides. Let the icing set before serving or covering.

Tips & Variations

For extra texture, sprinkle chopped pistachios on top of the glaze before it sets.
If you prefer less sweetness, reduce the powdered sugar slightly in the icing.
Swap maraschino cherries for dried cranberries or chopped dried apricots for a different fruity note.
Add a teaspoon of vanilla extract along with the almond extract in the icing for deeper flavor complexity.

Storage

Store the pistachio bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the loaves tightly in plastic wrap and refrigerate for up to 1 week. To refresh, warm a slice in the microwave for 15-20 seconds before serving. You can also freeze the bread for up to 3 months; thaw overnight in the refrigerator before enjoying.

How to Serve

The image shows three thick slices of light green cake with a soft, spongy texture. The cake has small red cherry pieces scattered inside each slice, adding pops of red color. The top layer of each slice is covered with a smooth, white icing that contrasts with the green cake. The slices are arranged in a row, with the sides and bottom of the cake visible, and the background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pudding mix instead of instant pistachio?

Instant pudding mix works best because it dissolves quickly and affects the texture properly. Regular pudding mix may alter the consistency and baking time, so it’s recommended to stick with instant.

Is it necessary to use sour cream in the batter?

Sour cream adds moisture and richness, resulting in a tender crumb. You can substitute with plain Greek yogurt in equal amounts if desired, but avoid skipping it to maintain the bread’s moist texture.