Pumpkin Rum Pistachio Loaf

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.

• Ready In: 2 hrs 35 mins
• Serves: 24
• Yields: 3 loaves (8 slices/loaf)

Ingredients

• BREAD

• 1⁄2 cup raisins
• 2  tablespoons rum
•  water
• 1 (14 ounce) box  pumpkin quick bread mix
• 3  tablespoons  vegetable oil
• 2  eggs
• 1⁄2 cup pistachio nut, chopped and shelled

• 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 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.