Print Options

 
 
 Print
Pistachio Pumpkin  Bread Recipe

Pistachio Pumpkin Bread Recipe

These cute little loaves blend pumpkin, pistachio, rum and raisins with festive results. “A few years ago during the holiday season, a friend shared this delightful recipe with me,“ recalls Kathy Kittell in Lenexa, Kansas. “Since then, I’ve made it every holiday and shared it with family and friends.“ TIP: Wrap the bread in colored cellophane, tie with festive ribbon and give as a gift.
TOTAL TIME: Prep: 15 min. Bake: 30 min. + cooling YIELD:12 servings

Ingredients

  • 1 package (14 ounces) pumpkin quick bread/muffin mix
  • 2 eggs
  • 1 cup water
  • 3 tablespoons canola oil
  • 1/4 to 1/2 teaspoon rum extract
  • 1/2 cup raisins
  • 1/2 cup chopped pistachios
  • GLAZE:
  • 1/4 cup sugar
  • 2 tablespoons water
  • 1 tablespoon butter
  • 1/4 teaspoon rum extract

Directions

  • 1. In a large bowl, combine the bread mix, eggs, water, oil and extract just until blended. Stir in raisins and pistachios. Transfer to three greased 5-3/4-in. x 3-in. x 2-in. loaf pans.
  • 2. Bake at 375° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes.
  • 3. Meanwhile, in a small saucepan, combine the sugar, water and butter. Bring to a boil; cook and stir for 3 minutes or until sugar is dissolved. Remove from the heat; stir in extract.
  • 4. Remove loaves from pans to wire racks. With a toothpick, poke holes in the top of each loaf; brush with glaze. Cool completely. Yield: 3 mini loaves (4 slices each).

Nutritional Facts

1 serving (1 piece) equals 247 calories, 9 g fat (2 g saturated fat), 38 mg cholesterol, 233 mg sodium, 37 g carbohydrate, 2 g fiber, 4 g protein.