Pistachio Pumpkin Bread Recipes

Steps:

• In a large bowl, combine cake and dry pudding mixes. Add the eggs, sour cream, water and oil; beat until blended (batter will be thick). , Combine sugar and cinnamon. Spoon half of the batter into 2 greased 8x4-in. loaf pans; sprinkle each with 2 tablespoons cinnamon sugar. Spread with remaining batter; sprinkle with remaining cinnamon sugar. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 x 5 inch loaf pans.
• Mix together cake mix, eggs, oil, water, pudding mix, sour cream, cherries, and food coloring. Pour into prepared pans. In a small bowl, stir together cinnamon and sugar. Sprinkle tops of loaves with mixture.
• Bake for 45 minutes. Cool.

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:

• Special equipment: stand mixer, 8 1/2 by 4 1/2-inch glass loaf pan
• Preheat the oven to 350 degrees F.
• Butter and lightly flour the loaf pan.
• In a food processor, add 1 1/2 cups of the pistachios and pulse until finely ground. Remove them to a large bowl and mix in the flour, poppy seeds, baking powder and 1/2 teaspoon of salt.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the 3 tablespoons of butter and the sugar on medium speed for 2 minutes. Add the egg and continue to beat until the mixture turns pale yellow and ribbons form. Mix in the milk and the zest until incorporated. Gently stir the mixture into the dry ingredients to combine.
• Pour into the loaf pan and smooth the top. Dot with the remaining 1/4 cup of whole pistachios and sprinkle with a pinch of sea salt. Bake until lightly golden and toothpick inserted in center comes out clean, about 1 hour 10 minutes. Remove the bread from the pan and cool on a wire rack, about 10 minutes. Slice and serve warm or at room temperature with creamed honey.