Cherry Pistachio Bread

18 1/4 ounces package yellow cake mix
3 3/8 ounces package instant pistachio pudding mix
4 eggs
1 cup sour cream
1/4 cup vegetable oil
2 tablespoons water
4 drops green food coloring – optional
3/4 cup maraschino cherries – halved
1/2 cup chopped pecans
1/4 cup sugar
1 teaspoon cinnamon


In a mixing bowl, combine cake and pudding mixes. Combine the eggs, sour cream, oil, water and food coloring if desired; add to dry ingredients. Beat until blended (batter will be thick). Fold in cherries and pecans.

Combine sugar and cinnamon; sprinkle 1 tablespoon over the bottom and up the sides of two greased 8x4x2" loaf pans. Add batter; sprinkle with remaining cinnamon-sugar.

Bake at 350 F. for 40-45 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

This recipe for Cherry Pistachio Bread serves/makes 16