Pumpkin Rum Pistachio Loaf

Total Time: 2 hrs 35 mins Preparation Time: 35 mins Cook Time: 2 hrs

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

Recipe

• 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.