Pumpkin-pistachio Quick Bread

From a holiday ad in Good Housekeeping (Nov 2003)

• Ready In: 2 hrs 30 mins
• Yields: 3 loaves

Ingredients

• BREAD

• 1⁄2 cup raisins
• 2  tablespoons rum
•  water
• 1 (14 ounce) package pumpkin, quick bread & muffin mix
• 3  tablespoons  oil
• 2  eggs
• 1⁄2 cup pistachios, shelled and coarsely chopped

• GLAZE

• 1⁄4 cup sugar
• 2  tablespoons water
• 1  tablespoon butter
• 1  tablespoon rum

Directions

1. In small bowl, soak raisins in 2 tablespoons rum for 30 minutes.
2. Drain off rum into 1-cup measuring cup.
3. Add enough water to make 1 cup liquid.
4. Set aside for bread batter.
5. Heat oven to 350 degrees (F).
6. Grease and flour bottoms only of three 5x3-inch foil loaf pans.
7. In large bowl, combine quick bread and pistachios.
8. Pour batter evenly into greased and floured pans.
9. Bake at 350 degrees (F) for 40-45 minutes or until toothpick inserted in center comes out clean.
10. MEANWHILE,in small saucepan, combine sugar, 2 tablespoons water, and the butter.
11. Bring to a boil over medium-low heat, stirring constantly until sugar is dissolved.
12. Boil 3 minutes, stirring constantly.
13. Remove from heat; stir in 1 tablespoon rum.
14. Poke surface of loaves with toothpick.
15. Brush top of each loaf with glaze.
16. Cool 1 hour or until completely cooled.
17. Wrap tightly in plastic wrap with fun holiday colors.
18. Store in refrigerator.