Maraschino Cherry Pistachio Bread with Cherry Glaze
This simple & easy Cherry Pistachio Bread is so soft, moist, and sweet! Serve it as bread OR dessert. Doused in a potent cherry glaze, loaded with maraschino cherries, and sprinkled with salted pistachios, this Cherry Pistachio Bread recipe features a killer combo of flavors.
Servings 8
Ingredients
For cherry pistachio bread:
- 1 box yellow cake mix
- 3.4 oz. box instant pistachio pudding mix
- 4 large eggs
- 1 cup sour cream
- 1/4 cup vegetable or canola oil
- 1 tsp. cherry extract
- 1/2 tsp. almond extract
- 16 oz. jar maraschino cherries drained (reserve juice), chopped, patted dry
For cherry glaze:
- 1/4 cup reserved maraschino cherry juice
- 2 tbsp. melted butter
- 1 tsp. cherry extract
- 3-4 cups powdered sugar
Instructions
For cherry pistachio bread:
- In a large bowl, stir together cake mix, pudding mix, eggs, sour cream, oil, cherry extract, and almond extract. Mixture will be thick!
- Gently stir in cherries.
- Spread batter into a well-greased tube pan or bundt pan.
- Bake at 350 degrees for 40-50 minutes, or until edges are golden, and a toothpick inserted near the center comes out clean.
- Remove to a wire rack to cool.
- Cool for 10 minutes, then invert onto a serving plate to cool completely. Do not cool bread completely in pan - it will stick!
- While bread cools, prepare glaze.
For cherry glaze:
- In a medium bowl, whisk together maraschino cherry juice, melted butter, cherry extract, and 3 cups powdered sugar until smooth.
- Add additional powdered sugar, as needed, to achieve a thick glaze that won't easily run off the bread.
- Drizzle over cooled bread.
- Allow 10-15 minutes for glaze to set. Cut and serve.
Notes
I find cherry extract easily at Walmart in their line of Watkins' brand extracts! I also find it readily at Publix.