CORRECTION: Decadent Pumpkin-Pistachio Quick Bread
decadent pumpkin-pistachio quick bread 
the pillsbury company 
 
prep time: 10 minutes (ready in 2 hours 15 minutes) 
 
  bread
1/2 cup  raisins
2 Tbsp  rum
  water
1   14oz pkg. pillsbury pumpkin quick bread & muffin mix
3 Tbsp  oil
2   eggs
1/2 cup  coarsely chopped shelled pistachios
 
  glaze
1/4 cup  sugar
2 Tbsp  water
1 Tbsp  butter
1 Tbsp  rum
 
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. heat oven to 350 degrees f. grease and flour 
bottoms only of three 5x3-inch foil loaf pans. in large bowl, combine 
quick bread and muffin mix, reserved 1 cup liquid, oil and eggs; stir 50 
to 75 stokes until mix is moistened. stir in soaked raisins and 
pistachios. divide batter evenly into greased and 
floured pans. bake at 350 dgrees f. for 40 to 45 minutes or until 
toothpick inserted in center comes out clean. meanwhile, in small 
saucepan, combine sugar, 2 tablespoons water and butter. bring to a boil 
over medium-low heat, stirring constantly until sugar is dissolved. boil 3 
minutes, stirring constantly. remove from heat; stir in 1 tablespoon rum. 
poke surface of loaves with toothpick. brush top of each loaf with glaze. 
cool 1 hour or until completely cooled. wrap tightly and store in 
refrigerator. 
3 (8-slice) loaves 
 
high altitude (above 3500 feet): see package for directions 
 
 
 
-- 
(ID: 4339) Mirror: rec.food.recipes: Mon, Dec 20, 2004


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