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Pistachio Sour Cream Bread
1 cup sour cream
4 eggs, lightly beaten
1/4 cup vegetable oil
1/4 cup water
1 (18.25 ounce) box butter recipe cake mix
1 small box instant pistachio pudding mix
1/2 jar maraschino cherries, chopped (optional)
6 tablespoons brown sugar
2 tablespoons cinnamon
1 1/4 cups chopped walnuts
Mix all ingredients for bread except cherries, with mixer for three minutes on medium.
Stir in cherries, if using.
Spread 1/2 of the mixture into a large greased and floured loaf pan.
Sprinkle with 1/2 of the topping mixture, then repeat with remaining batter and topping.
Bake at 350 degrees F for 55 minutes to 1 hour or until a wooden pick inserted into center comes out clean. You may need to cover with foil tent for the last 15 minutes so the top does not over-brown.
Remove from the pan onto dish towel and cool.
Drizzle with confectioners' sugar glaze, if desired, when cool.
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