Pumpkin Rum Pistachio Loaf |
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Prep Time: 35 Minutes Cook Time: 120 Minutes |
Ready In: 155 Minutes Servings: 8 |
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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. Ingredients:
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 |
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.
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