Pistachio Pumpkin Bread Recipe

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Pistachio Pumpkin  Bread Recipe
Pistachio Pumpkin Bread Recipe photo by Taste of Home
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Pistachio Pumpkin Bread Recipe

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These cute little loaves blend pumpkin, pistachio, rum and raisins with festive results. Wrap the bread in colored cellophane, tie with festive ribbon and give as a gift. —Kathy Kittell, Lenexa, Kansas.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min. + cooling

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

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.
Bake at 375° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes.
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.
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).
Originally published as Pistachio Pumpkin Bread in Simple & Delicious November/December 2006, p60

Nutritional Facts

1 piece: 247 calories, 9g fat (2g saturated fat), 38mg cholesterol, 233mg sodium, 37g carbohydrate (23g sugars, 2g fiber), 4g protein.

  • 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
  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).
Originally published as Pistachio Pumpkin Bread in Simple & Delicious November/December 2006, p60

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