Pistachio Pumpkin Bread Recipes

Steps:

• Preheat oven to 350°. In a large bowl, combine sugar, oil and eggs; add pumpkin and mix well. In second bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, baking powder, cloves and allspice; add to the pumpkin mixture alternately with water, beating well after each addition. , Pour into two greased 9x5-in. loaf pans. Bake until a toothpick inserted in the center comes out clean, 60-65 minutes. Cool in pans 10 minutes before removing to a wire rack to cool completely.

Steps:

• In small bowl, soak raisins in 2 tablespoons rum for 30 minutes.
• Drain off rum into 1-cup 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 pistachios.
• Pour batter evenly into greased and floured pans.
• Bake at 350 degrees (F) for 40-45 minutes or until toothpick inserted in center comes out clean.
• MEANWHILE,in small saucepan, combine sugar, 2 tablespoons water, and the 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 in plastic wrap with fun holiday colors.
• Store in refrigerator.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3-inch loaf pans.
• Mix together pumpkin puree, sugar, oil, water, eggs, and vanilla extract in a large bowl until well blended. Whisk together flour, baking soda, cinnamon, salt, nutmeg, and ginger in a second bowl. Sift flour mixture on top of the pumpkin mixture and fold in with a spatula until just blended. Pour into the prepared pans.
• Bake in the preheated oven until nicely browned on top and a toothpick inserted in the center comes out clean, about 50 minutes.

Steps:

• Preheat oven to 350°. In a small saucepan, melt butter over medium heat. Cook until butter is golden brown, 5-7 minutes, stirring constantly. Remove from heat; stir in pistachios, turmeric, cumin and cayenne. Let cool. , For batter, in a large bowl, beat butter and sugar until crumbly. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin and water. In another bowl, whisk flour and pie spice; add to butter mixture just until moistened. Fold in pistachio mixture., Transfer to 2 greased 9x5-in. loaf pans. Bake until a toothpick inserted in center comes out clean, 65-70 minutes. Cool in pans 10 minutes before removing to wire rack to cool completely., Freeze option: Securely wrap cooled loaves in foil, then freeze. To use, thaw at room temperature.