Description
A recipe for Decadent Pumpkin-Pistachio Quick Bread

Ingredients

• Bread
  
• 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

Preparation
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) loaves.

Nutrition
no information available

Serves
Makes 3 (8-slice) loaves.

Variations
no information available