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Pumpkin-Rum Pistachio Loaf

(1)

1 reviews

10 min prep time
2 hr 25 min total time
11 ingredients
8 servings

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Looking for a quick bread? Then check out this pumpkin-rum pistachio loaf - a nutty and flavorful snack!

Ingredients

Bread

1/2: cup raisins

2: tablespoons rum, or 1 teaspoon rum extract plus water to make 2 tablespoons

: Water

1: box (14 oz) pumpkin quick bread & muffin mix

3: tablespoons vegetable oil

2: eggs

1/2: cup coarsely chopped shelled pistachio nuts

Glaze

1/4: cup sugar

2: tablespoons water

1: tablespoon butter

1: tablespoon rum, or 1/2 teaspoon rum extract plus water to make 1 tablespoon

Steps

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 bottoms only of three 5x3-inch foil loaf pans with shortening; lightly flour. In large bowl, stir quick bread mix, reserved 1 cup liquid, oil and eggs 50 to 75 strokes with spoon until mix is moistened. Stir in soaked raisins and pistachios. Pour batter evenly into pans. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean.
3 Meanwhile, in small saucepan, heat sugar, 2 tablespoons water and the butter to boiling over medium-low heat, stirring constantly, until sugar is dissolved. Boil 3 minutes, stirring constantly. Remove from heat; stir in 1 tablespoon rum.
4 Poke surface of loaves with toothpick. Brush top of each loaf with glaze. Cool completely, about 1 hour. Wrap tightly; store in refrigerator.

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 bottoms only of three 5x3-inch foil loaf pans with shortening; lightly flour. In large bowl, stir quick bread mix, reserved 1 cup liquid, oil and eggs 50 to 75 strokes with spoon until mix is moistened. Stir in soaked raisins and pistachios. Pour batter evenly into pans. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean.
3 Meanwhile, in small saucepan, heat sugar, 2 tablespoons water and the butter to boiling over medium-low heat, stirring constantly, until sugar is dissolved. Boil 3 minutes, stirring constantly. Remove from heat; stir in 1 tablespoon rum.
4 Poke surface of loaves with toothpick. Brush top of each loaf with glaze. Cool completely, about 1 hour. Wrap tightly; store in refrigerator.

Expert Tips

How about creating Pumpkin-Rum Macadamia Loaf? Just substitute chopped macadamia nuts for the pistachios; after glazing the loaves, sprinkle each with plain or toasted coconut for extra tropical flavor!

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Slice

Calories: 130
Calories from Fat: 40

% Daily Value

Total Fat: 4 1/2g; 7%
Saturated Fat 1g 4% Trans Fat 0g
Cholesterol: 20mg; 6%
Sodium: 85mg; 4%
Total Carbohydrate: 19g; 6%
Dietary Fiber 0g 0% Sugars 12g
Protein: 2g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 0%; 0%
Calcium: 0%; 0%
Iron: 4%; 4%

Exchanges:

1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

Pillsbury

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