Pistachio Bread 3
1 box of super-moist sour cream white cake mix
One 4 serving size package of instant pistachio pudding mix
1/2 teaspoon of nutmeg
1 cup of finely chopped pecans
4 eggs
1/4 cup of oil
1 cup of buttermilk
3/4 cup of drained, cut up maraschino cherries
In a 3 quart mixing bowl, combine cake mix, 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 two greased and floured 8x4 inch loaf pans. Bake at 350ºF. for 45-50 minutes. Cool 15 minutes. Invert pans and remove bread. Cool completely.
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