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Quick: Decadent Pumpkin-Pistachio Bread




Source of Recipe


Wendy Corson


Recipe Introduction


Great for gifts!


List of Ingredients




1/2 cup raisins

2 tablespoons rum

Water

1 (14-ounce) package Pillsbury Pumpkin Quick Bread and Muffin Mix

3 tablespoons oil

2 eggs

1/2 cup coarsely chopped shelled pistachios

---Glaze---

1/4 cup sugar

2 tablespoons water

1 tablespoon butter

1 tablespoon rum


Recipe



1. In small bowl, soak raisins in 2 tablespoons rum for 30 minutes. Drain off rum into 1 cup glass measuring cup. Add enough water to make 1 cup liquid; set aside for bread batter.

2. Heat oven to 350°F. Grease and flour bottoms only of 3 (5- x 3-inch) foil loaf pans. In large bowl, combine quick bread mix, reserved 1 cup liquid, oil and eggs; stir 50 to 75 strokes with spoon until mix is moistened. Stir in soaked raisins and pistachios. Pour batter evenly into greased and floured pans. Bake at 350°F for 40 to 45 minutes or until toothpick inserted in center comes out clean.

3. Meanwhile, in small saucepan, combine sugar, 2 tablespoons water and butter. Bring to a boil over medium- low heat, stirring constantly until sugar is dissolved. Boil 3 minutes, stirring constantly. Remove from heat; stir in 1 tablespoon rum. Poke surface of loaves with toothpick. Brush top of each loaf with glaze. Cool 1 hour or until completely cooled. Wrap tightly in Glad Press 'n Seal sealable wrap and store in refrigerator.

Makes 3 (8-slice)mini loaves.