Pistachio Bread recipe

I’m taking a bit of a break for a week, sharing fluff instead of soul-searching.

I first discovered this recipe in the Southwest Airlines recipe book, submitted by Sharon Hall. I’ve since found it other places.

1 pkg. pistachio instant pudding, 4-serving box size

1 pkg. white box cake mix

4 eggs

1/4 cup vegetable oil (I’ve used corn and coconut)

1/4 cup water

8 oz sour cream

green food color (add until bright green)

12-15 maraschino cherries, if desired (I’ve never used them.)

Mix all ingredients in a large bowl.

In a small bowl, mix 1/2 cup sugar and 3 tsp. cinnamon.

Preheat oven to 350 degrees F.

Grease and flour bread pans.

Starting with the batter, alternate with sugar/cinnamon mix, batter, mix, and batter, using generous amounts of mix between layers. End with batter.

Bake 40 minutes or more. Test with toothpick. Makes 2 large loaves or 8 mini loaves. (I’ve never done minis.)