Pistachio Cherry Bread with Almond Icing Recipe
This Pistachio Bread is a moist and flavorful quick bread made with yellow cake mix and instant pistachio pudding, studded with maraschino cherries and topped with a sweet almond-flavored glaze. Perfect for a dessert or a special breakfast treat, this easy-to-make loaf combines nutty pistachio taste with the pop of cherries for a delightful experience.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50-55 minutes
- Yield: 2 small loaves (about 10 slices per loaf) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Bread Batter
- 1 pkg. yellow cake mix
- 1 (3.4 oz) box instant pistachio pudding mix
- 4 eggs
- 1/4 cup vegetable oil
- 2 tbsp. water
- 1 cup sour cream
- 3/4 cup maraschino cherries, halved and drained
- Green food coloring (optional)
Icing
- 2 cups powdered sugar
- 2 to 2 1/2 tbsp. milk
- 1 tsp. almond extract
Instructions
- Prepare Pans and Oven: Preheat your oven to 350°F (175°C). Thoroughly grease the bottoms and sides of two small loaf pans to prevent sticking.
- Mix the Batter: In a large bowl, combine the yellow cake mix and instant pistachio pudding mix. Add the eggs, vegetable oil, water, and sour cream. Beat together until the batter is smooth and well incorporated. If desired, add a few drops of green food coloring to enhance the pistachio look.
- Add Cherries: Drain the maraschino cherries well and pat them dry with a paper towel. Cut them in half if not already halved. Gently fold the cherries into the batter to evenly distribute.
- Fill Pans and Bake: Divide the batter equally between the two prepared loaf pans and smooth the tops. Bake in the preheated oven for 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Bread: Remove the pans from the oven and place on a wire rack. Let the bread cool completely before removing from the pans to avoid breaking.
- Make and Drizzle Icing: In a small bowl, whisk together the powdered sugar, milk (start with 2 tbsp and add more if needed for desired consistency), and almond extract until smooth. Drizzle the icing evenly over the cooled loaves, allowing it to drip down the sides. Let the icing set and dry before slicing or covering the bread.
Notes
- For a more intense pistachio flavor, consider adding a few drops of pistachio extract along with the almond extract in the icing.
- You can substitute sour cream with Greek yogurt for a slightly tangier taste.
- If you prefer, add nuts like chopped pistachios to the batter for extra crunch.
- The green food coloring is optional but gives a vibrant pistachio appearance.
- Store the bread wrapped at room temperature for up to 3 days or refrigerate for up to a week.
Keywords: Pistachio bread, quick bread, pistachio pudding dessert, cherry pistachio loaf, sweet bread, holiday bread
