Pistachio Pudding Bread
- 1 box Betty Crocker super moist sour cream white cake mix
- 1 small box instant pistachio pudding mix
- 1/2 teaspoon nutmeg
- 1 cup chopped pecans
- 4 eggs
- 1/4 cup vegetable oil
- 1 cup buttermilk
- 3/4 cup drained, cut-up maraschino cherries
- Heat oven to 350 degrees F. Grease well and flour two 8 x 4-inch loaf pans.
- 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 and remove bread from pans.
For best flavor, wrap cooled bread in plastic wrap and foil and freeze for one
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