PISTACHIO PUDDING BREAD
1 box Betty Crocker super moist sour cream white cake mix
1 pkg. (4 servings) instant
pistachio pudding mix
1/2 tsp. nutmeg
1 c. chopped pecans
1/4 c. oil
1 c. buttermilk
3/4 c. drained, cut-up
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 2 well-greased and floured 8 x 4-inch loaf pans.
Bake in 350 degrees oven for 45 to 50 minutes or until bread tests done, cool and remove bread.
For best flavor, wrap cooled bread in plastic wrap and foil and freeze for one week.