This is from the "That's My Home" website...
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Pistachio Pudding Bread
1 box Betty Crocker super moist sour cream white cake mix
1 small box instant pistachio pudding mix
1/2 teaspoon nutmeg
1 cup chopped pecans
4 eggs
1/4 cup vegetable oil
1 cup buttermilk
3/4 cup drained, cut-up maraschino cherries
Preheat oven to 350 degrees F. Grease well and flour two 8 x 4-inch loaf pans.
In a 3-quart mixing bowl, combine cake mix, pistachio 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 prepared pans. Bake
for 45 to 50 minutes or until bread tests done; cool and remove bread from
pans.
For best flavor, wrap cooled bread in plastic wrap and foil and freeze for one
week.
~@~@~@~@~@~@~@~
Rhonda G in Missouri
"Laughter is the shock absorber that eases the blows of life."
[Non-text portions of this message have been removed]
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