Some baked goods just feel like home, and Pistachio Bread is one of them. There’s something wonderfully nostalgic about a loaf that blends old-fashioned simplicity with a playful splash of color. This recipe has been passed around family gatherings, holiday potlucks, and cozy kitchens for decades—and for good reason. With its tender crumb, subtle pistachio flavor, and pops of bright maraschino cherries, this loaf manages to be both comforting and delightfully festive.
If you grew up watching your parents or grandparents whip up “pistachio cake” from a box mix and pudding combination, you already know how magical this little shortcut can be. The addition of sour cream gives the loaf rich moisture, while the cherries add vintage charm and a burst of sweetness. Whether you’re making it for Christmas morning, a spring brunch, or simply because you want something sweet with your coffee, this Pistachio Bread delivers every time.
It’s the kind of recipe that reminds us that baking doesn’t need to be complicated to be special. With just a few pantry staples and less than 10 minutes of prep, you’ll have a beautiful pair of loaves ready for gifting—or keeping all for yourself.
Recipe Overview
This Pistachio Bread is a soft, moist loaf flavored with instant pistachio pudding and studded with maraschino cherries. A simple almond-sweet glaze drizzled on top adds just the right finishing touch. Made with a yellow cake mix, it’s an easy, reliable recipe perfect for holidays, gatherings, or anytime you want a colorful, old-school treat.
Ingredients & Instructions
Below is a detailed breakdown of how to make this festive bread, along with helpful guidance to ensure perfect results every time.
Ingredients
- 1 package yellow cake mix
- 1 (3.4 oz) box 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 a more vibrant color)
- 2 cups powdered sugar
- 2–2½ tbsp milk
- 1 tsp almond extract
Instructions
1. Prepare the Pans
Preheat your oven to 350°F. Grease the bottom and sides of two small loaf pans. Lightly dusting them with flour can help ensure easy release.
2. Make the Batter
In a large mixing bowl, combine the yellow cake mix and pistachio pudding mix. Add the eggs, oil, water, and sour cream. Beat the mixture on medium speed until smooth and creamy, about 1–2 minutes.
Tip: If you want that classic bright “pistachio green,” add 1–2 drops of green food coloring.
3. Prepare the Cherries
Drain the maraschino cherries and pat them completely dry with paper towels. Too much moisture can discolor the batter or create soggy pockets in the loaf.
Slice the cherries in halves and fold them gently into the pistachio batter using a spatula.
4. Bake the Loaves
Divide the batter evenly between the two loaf pans. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Cool the loaves in the pan for 10 minutes, then transfer to a wire rack to finish cooling before adding the glaze.
5. Make the Glaze
In a bowl, whisk together the powdered sugar, milk, and almond extract. If the glaze is too thick, add milk a few drops at a time until it reaches a smooth, pourable consistency.
Drizzle the glaze generously over the cooled loaves and allow it to dry completely before covering or storing.
Cooking Tips & Variations
1. Cherry Prep Matters
Patting the cherries dry keeps the batter from streaking pink and helps the bread bake evenly. You can even toss them lightly in flour to prevent sinking.
2. Flavor Boosters
- Add ½ teaspoon vanilla extract to the batter for extra warmth.
- Add ¼ cup chopped pistachios for crunch and more authentic pistachio flavor.
- Try almond extract in the batter for a bakery-style aroma.
3. Make It a Bundt
This recipe works beautifully in a standard Bundt pan. Bake for 45–55 minutes.
4. Extra Moisture Trick
Substitute ½ cup applesauce for part of the oil for a softer, fluffier loaf.
5. Festive Colors
For Christmas, mix in red and green maraschino cherries.
For spring, use only red cherries and add a touch of pastel green food coloring.
Storage & Serving Suggestions
Storage
- Room Temperature: Keep in an airtight container for 3–4 days.
- Refrigerator: Store up to 1 week, tightly wrapped.
- Freezer: Wrap unfrosted loaves in plastic wrap and foil; freeze up to 3 months. Defrost and glaze before serving.
Serving Ideas
- Enjoy slices warm with coffee or tea.
- Serve with whipped cream for a dessert-like treat.
- Gift loaves during holidays—they package beautifully in clear bags with ribbon.
Pistachio Bread is the perfect blend of nostalgia and convenience, bringing together simple ingredients to create something festive, moist, and irresistibly sweet. Whether you’re baking it during the holidays, making gifts for friends, or satisfying your own sweet tooth, this recipe delivers every time. The pops of cherry, the soft pistachio flavor, and the sweet almond glaze create a loaf that’s as beautiful as it is delicious.
Easy to make and even easier to enjoy, this is a recipe you’ll want to keep in your collection year after year.
FAQs
1. Can I use vanilla pudding instead of pistachio?
You can, but you’ll lose the signature pistachio flavor. If you do, add almond extract and chopped nuts for flavor.
2. Can I skip the cherries?
Absolutely. The bread tastes great with or without them.
3. Why is my loaf dense?
Overmixing the batter can make it heavy. Mix just until smooth.
4. Can this be made gluten-free?
You can use a gluten-free cake mix, but be sure to choose one that matches the volume of standard mixes.
5. Does the bread need refrigeration?
It doesn’t, unless you live in a hot climate. Keep it tightly wrapped at room temperature.
Moist, festive, and full of nostalgic charm, this easy Pistachio Bread recipe uses cake mix, pudding, and maraschino cherries for a sweet, colorful loaf topped with almond glaze. Perfect for holidays or everyday baking!