Bread Recipes

Pistachio Pudding Bread

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  • 1 (18.25 ounce) 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


  1. Heat oven to 350 degrees F. Grease well and flour two 8 x 4 inch loaf pans.
  2. 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.
  3. Pour into prepared pans.
  4. Bake for 45 to 50 minutes or until bread tests done; cool and remove bread from pans.


* 18.25 ounce boxes of cake mix have been replaced by 15.25 ounce boxes. To compensate for the volume loss, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe.

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

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