PISTACHIO PUMPKIN BREAD

Pistachio Pumpkin Bread image

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.

Provided by Taste of Home

Time 45m

Yield 3 mini loaves (4 slices each).

Number Of Ingredients 12

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

Steps:

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 5-3/4x3x2-in. loaf pans. , Bake at 375° for 30-35 minutes or until a toothpick inserted in 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.

Nutrition Facts : Calories 247 calories, Fat 9g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 233mg sodium, Carbohydrate 37g carbohydrate (23g sugars, Fiber 2g fiber), Protein 4g protein.