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White Chocolate Cranberry Pecan Pistachio Bread

This super moist White Chocolate Cranberry Pecan Pistachio Bread is made with a few short-cuts, no mixer required, and is sooo easy! This White Chocolate Cranberry Pecan Pistachio Bread is a simple sweet bread or coffee cake, chock-full of delicious flavors, and perfect for the holidays! 
Course Bread
Keyword pistachio bread recipe, white chocolate cranberry pecan, white chocolate cranberry pecan pistachio bread
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8
Author Sarah

Ingredients

For pistachio bread:

  • 1 box white cake mix
  • 4 large eggs
  • 1 cup sour cream reduced-fat is fine
  • 1/4 cup vegetable oil
  • 3.4 oz. instant pistachio pudding mix
  • 1 cup chopped pecans
  • 1 cup white chocolate chips
  • 1 cup sweetened dried cranberries roughly chopped

For white chocolate glaze:

  • 6 oz. white baking chocolate broken into pieces
  • 2 tbsp. heavy cream
  • 3 tbsp. butter
  • 1 tsp. vanilla extract
  • 1/2 - 1 cup powdered sugar
  • 1/4 cup sweetened dried cranberries roughly chopped, optional garnish
  • 1/4 cup chopped pecans optional garnish

Instructions

For pistachio bread:

  • In a large bowl, stir together cake mix, eggs, sour cream, vegetable oil, pudding mix, pecans, white chocolate chips, and dried cranberries. Mixture will be very thick.
  • Spread into a well-greased tube pan or bundt. Make sure to grease it well because bread wants to stick!
  • Bake at 350 degrees for about 45 minutes, or until edges are golden, and a toothpick inserted near the center comes out clean.
  • Cool for 10 minutes, run a knife around the edges to loosen, and carefully invert onto a serving platter. Do not cool longer in the pan - bread will stick as it cools. 
  • Cool completely.
  • Meanwhile, prepare glaze.

For white chocolate glaze:

  • In a small microwave-safe bowl, combine chocolate, heavy cream, and butter.
  • Heat for 30 seconds, stir, and continue heating at 15-second intervals, stirring in-between, until melted and smooth.
  • Stir in vanilla.
  • Whisk in 1/2 cup powdered sugar until smooth, adding additional powdered sugar, as needed, to achieve a thick glaze consistency. Thick enough that it will not run off the bread, but thin enough to pour.
  • Pour/spread evenly over bread. Allow to set. Cut and serve.