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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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These cute little loaves blend pumpkin, pistachio, rum and raisins with festive results. âA few years ago during the holiday season, a friend shared this delightful recipe with me,â recalls Kathy Kittell in Lenexa, Kansas. âSince then, Iâve made it every holiday and shared it with family and friends.â TIP: Wrap the bread in colored cellophane, tie with festive ribbon and give as a gift. 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:
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).
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