Moist Pistachio Cherry Bread

The first time I shared Pistachio Cherry Bread with a group, it was at a winter craft night hosted by my friend Maribel in her sunroom, where strands of paper lanterns glowed above us. Her teenage son passed through the room occasionally, pretending not to care about the snacks until he circled back for a slice. The bread disappeared faster than the glitter and glue sticks, and every person at the table insisted I “write this one down somewhere.”

Weeks later, I baked Pistachio Cherry Bread again at my niece’s birthday sleepover. Her friends, wrapped in bright fleece blankets, sat cross‑legged around the kitchen island watching the maraschino cherries tint the batter shades of candy pink.

They took turns folding them in, arguing cheerfully about whose swirl looked better. The moment the loaves came out of the oven, the whole room smelled like a holiday bakery warm pistachio, sweet cherries, and that cozy vanilla‑almond note that seems to fill any quiet space with celebration.

More recently, my elderly neighbor Mrs. Han stopped by with two jars of homemade jam and stayed to help drizzle the almond glaze on a fresh batch. She shared stories about baking similar loaves during New Year gatherings when she was younger.

Preparing Pistachio Cherry Bread with her reminded me that some recipes earn a place in our homes not because they’re complicated, but because they invite everyone kids, neighbors, friends to linger just a little longer.

Short Description

A tender, festive Pistachio Cherry Bread made with pistachio pudding mix, sour cream, and sweet maraschino cherries, finished with a light almond glaze for a bakery‑style treat.

Key Ingredients

For the Bread

• 1 pkg yellow cake mix
• 1 box (3.4 oz) instant pistachio pudding
• 4 eggs
• ¼ cup vegetable oil
• 2 tbsp water
• 1 cup sour cream
• ¾ cup maraschino cherries, halved
• Green food coloring (optional)

For the Almond Glaze

• 2 cups powdered sugar
• 2–2 ½ tbsp milk
• 1 tsp almond extract

Tools Needed

• Two small loaf pans
• Mixing bowls
• Hand mixer or stand mixer
• Whisk
• Spatula
• Cooling rack
• Measuring cups and spoons

Cooking Instructions

Step 1: Preheat and Prep

Preheat oven to 350°F (176°C). Grease two small loaf pans and set aside.

Step 2: Mix the Batter

In a large bowl, beat the yellow cake mix, pistachio pudding mix, eggs, vegetable oil, water, and sour cream until smooth and evenly blended.

Step 3: Fold in Cherries

Drain and halve the maraschino cherries. Gently fold them into the batter. Add a few drops of green food coloring if you want a brighter hue.

Step 4: Bake

Divide the batter evenly between the prepared loaf pans. Bake 35–40 minutes, or until a toothpick inserted comes out clean with moist crumbs.

Step 5: Cool

Let the loaves cool in the pans for several minutes, then transfer to a wire rack to cool completely.

Step 6: Glaze

Whisk together powdered sugar, milk, and almond extract to form a smooth glaze. Drizzle over cooled loaves and allow it to set before slicing.

Why You’ll Love This Recipe

Incredibly moist and tender texture

No complicated steps; ideal for beginners

Stunning holiday colors with minimal effort

Flavorful mix of pistachio, almond, and cherry

Perfect for gifting or entertaining

Stays soft for days thanks to the sour cream

Mistakes to Avoid & Solutions

Overmixing the Batter
Too much mixing leads to dense bread. Stop as soon as everything looks smooth.

Not Draining the Cherries Well
Excess juice can discolor the bread or create soggy pockets. Pat cherries dry with a paper towel.

Removing the Loaf Too Soon
Warm bread breaks easily. Let it rest in the pan for at least 10 minutes.

Runny Glaze
If the glaze is too thin, add 1–2 tbsp powdered sugar until it coats the loaf without dripping off.

Dry Edges
If edges brown too quickly, tent lightly with foil during the last 10 minutes of baking.

Serving and Pairing Suggestions

Slice and serve with hot green tea

Pair with vanilla yogurt for a breakfast treat

Add to a holiday dessert board

Serve warm with honey butter

Wrap individual slices in wax paper for gifting

Storage and Reheating Tips

Store at room temperature in an airtight container up to 3 days

Refrigerate up to 5 days for longer shelf life

Freeze tightly wrapped slices for up to 2 months

Thaw at room temperature; microwave 10 seconds to refresh

FAQs

1. Can I use fresh cherries instead of maraschino?
Yes, but pit and chop them finely. Add 1 tbsp extra sugar to balance tartness.

2. Can I bake this in one large loaf pan?
You can, but extend the bake time to 50–55 minutes and check for doneness.

3. Can I skip the food coloring?
Absolutely. It’s optional and only affects appearance.

4. Can I add nuts?
Chopped pistachios or almonds work beautifully. Add ½ cup to the batter.

5. Why is my glaze too thick?
Add milk ½ teaspoon at a time until the consistency is pourable.

Tips & Tricks

Use room‑temperature eggs for a smoother batter

Pulse cherries briefly in a food processor for smaller pieces

Tap pans on the counter to remove excess air bubbles

Add a touch of vanilla to deepen the flavor

Cool completely before glazing to keep it from melting

Recipe Variations

Pistachio Chocolate Chip Bread
Add 1 cup mini chocolate chips to the batter; bake as directed for a richer loaf.

Cherry Almond Loaf
Use cherry gelatin mix instead of pistachio pudding and replace almond glaze with vanilla icing.

Citrus Pistachio Bread
Add 1 tbsp orange zest and swap almond extract for orange extract in the glaze.

Pistachio Cherry Muffins
Divide batter into a 12‑cup muffin tin and bake 18–20 minutes.

Gluten‑Free Version
Use gluten‑free yellow cake mix and gluten‑free pudding mix; bake as directed.

Final Thoughts

Pistachio Cherry Bread has taken on a life of its own in my kitchen. It has followed me into gatherings full of handmade crafts, late‑night birthday parties, and quiet afternoons where neighbors wander in with stories to share. Every loaf feels like a small celebration, blending color and flavor in a way that brings people closer just long enough to share a slice and a laugh.

What I enjoy most about making it is the way the cherries peek through the green crumb like little rubies, and how the almond glaze settles into soft ribbons across the top. Baking it feels festive without requiring extra effort, and each time I serve it, someone asks for the recipe. It’s the kind of bread that fits beautifully into any season, but somehow shines brightest during moments when comfort, color, and community all come together.