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Pistachio Cherry Bread

A moist and flavorful bread featuring a delightful combination of crunchy pistachios and sweet maraschino cherries, topped with a rich almond glaze.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Bread, Breakfast, Dessert
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

Bread Ingredients
  • 1 box yellow cake mix Duncan Hines recommended for moist texture
  • 1 package pistachio pudding mix Jell-O brand for authentic flavor
  • 1 cup maraschino cherries, chopped Drain them well
  • 1/2 cup water Room temperature
  • 1/2 cup vegetable oil Can substitute with melted coconut oil
  • 3 large eggs At room temperature for best results
  • 1 teaspoon almond extract For the signature flavor boost
Glaze Ingredients
  • 1 cup powdered sugar For the glaze
  • 1-2 tablespoons milk For adjusting glaze consistency
  • 1/2 teaspoon almond extract For the glaze

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
  2. In a large mixing bowl, combine the yellow cake mix, pistachio pudding mix, water, vegetable oil, eggs, and almond extract. Mix on medium speed until well combined and smooth—about 2 minutes.
  3. Carefully fold in the chopped maraschino cherries, ensuring they’re evenly distributed without overmixing.
  4. Transfer the batter to your prepared loaf pan, smoothing the top with a spatula.
Baking
  1. Bake for 50-60 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
  2. While the bread is baking, whisk together the powdered sugar, milk, and almond extract in a small bowl until smooth.
  3. Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
  4. Once cool, drizzle the almond glaze over the top of the bread and slice to serve.

Notes

Quality matters—choose good quality maraschino cherries. Ensure your ingredients are at room temperature for even mixing. Keep the bread in an airtight container at room temperature for up to 3 days.