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
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.