This recipe for Pistachio Bread, by Marie Schultz, is from The Schultz Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 pkg. yellow cake mix 1 3.4 oz. package instant pistachio pudding 4 eggs 1/4 c. oil 1/8 c. water 1 c. sour cream 3/4 c. maraschino cherries 1/4 c. sugar cinnamon to taste
Combine cake mix, pudding, eggs, oil, water, sour cream and cherries. Mix sugar and cinnamon but keep separate from other ingredients. Grease two 2x4x8 inch loaf pans. Sprinkle sugar/cinnamon in each pan. Pour in batter. Put rest of sugar/cinnamon on top. Bake 35-45 minutes at 350º.
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