Total Time
2hrs 35mins
Prep 35 mins
Cook 2 hrs

Source: Pillsbury Holiday Baking Cookbook Note: If you do not want to use rum in this recipe...for the Bread, substitute 1 tsp rum extract plus enough water to make 2 tablespoons. For the Glaze, sub 1/2 teaspoon rum extract plus water to make 1 tablespoon.

Ingredients Nutrition

Directions

  1. In small bowl, soak raisins in 2 tablespoons rum for 30 minutes.
  2. Drain off rum into 1-cup glass measuring cup.
  3. Add enough water to make 1 cup liquid; ser aside for bread batter.
  4. Heat oven to 350°F.
  5. Grease bottoms only of three 5 x 3 inch foil loaf pans with shortening; lightly flour.
  6. In large bowl, stir quick bread mix, reserved 1 cup liquid, oil and eggs 50-75 strokes with spoon until mix is moistened.
  7. Stir in soaked raisins and pistachios.
  8. Pour batter evenly in pans.
  9. Bake 40-45 minutes or until toothpick inserted in center comes out clean.
  10. Meanwhile, in small saucepan, heat sugar, 2 tablespoons water and the butter to boiling over medium-low heat, stirring constantly, until sugar is dissolved.
  11. Boil 3 minutes, stirring constantly.
  12. Remove from heat; stir in 1 tablespoon rum.
  13. Poke surface of loaves with toothpick. Brush top of each loaf with glaze.
  14. Cool completely, about 1 hour.
  15. Wrap tighly, store in refridgerator.

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