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
Preheat 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 week.
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
Preheat 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 week.
