Pumpkin-pistachio Quick Bread

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READY IN: 2hrs 30mins
YIELD: 3 loaves
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In small bowl, soak raisins in 2 tablespoons rum for 30 minutes.
  • Drain off rum into 1-cup measuring cup.
  • Add enough water to make 1 cup liquid.
  • Set aside for bread batter.
  • Heat oven to 350 degrees (F).
  • Grease and flour bottoms only of three 5x3-inch foil loaf pans.
  • In large bowl, combine quick bread and pistachios.
  • Pour batter evenly into greased and floured pans.
  • Bake at 350 degrees (F) for 40-45 minutes or until toothpick inserted in center comes out clean.
  • MEANWHILE,in small saucepan, combine sugar, 2 tablespoons water, and the 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 plastic wrap with fun holiday colors.
  • Store in refrigerator.
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