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.