PISTACHIO PUMPKIN BREAD
These cute little loaves blend pumpkin, pistachio, rum and raisins with festive results. Wrap the bread in colored cellophane, tie with festive ribbon and give as a gift. -Kathy Kittell, Lenexa, Kansas.
Provided by Taste of Home
Time 45m
Yield 3 mini loaves (4 slices each).
Number Of Ingredients 12
Steps:
- 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 5-3/4x3x2-in. loaf pans. , Bake at 375° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes. , 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. , Remove loaves from pans to wire racks. With a toothpick, poke holes in the top of each loaf; brush with glaze. Cool completely.
Nutrition Facts : Calories 247 calories, Fat 9g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 233mg sodium, Carbohydrate 37g carbohydrate (23g sugars, Fiber 2g fiber), Protein 4g protein.
PISTACHIO QUICK BREAD
I love making many of these special loaves to give away for the holidays. They also freeze well so it is easy to pull out for unexpected guests. -Judy Fischer, Green Bay, Wisconsin
Provided by Taste of Home
Time 55m
Yield 2 loaves (12 slices each).
Number Of Ingredients 8
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.
Nutrition Facts : Calories 169 calories, Fat 7g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 218mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 0 fiber), Protein 2g protein.
PUMPKIN-PISTACHIO QUICK BREAD
Make and share this Pumpkin-pistachio Quick Bread recipe from Food.com.
Provided by VKuuipo Bridges
Categories Quick Breads
Time 2h30m
Yield 3 loaves
Number Of Ingredients 11
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.
Nutrition Facts : Calories 520.4, Fat 30.1, SaturatedFat 6.7, Cholesterol 151.2, Sodium 78.5, Carbohydrate 50.4, Fiber 3.7, Sugar 34.6, Protein 10.5
SAVORY PUMPKIN BREAD
Learn how to make this savory pumpkin bread recipe from scratch. It's a nice surprise compared to sweet pumpkin loaves. Serve it with soup and salad, or toast a slice and slather it with butter. -Mary Leverette, Columbia, South Carolina
Provided by Taste of Home
Time 1h35m
Yield 2 loaves (16 pieces each).
Number Of Ingredients 13
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.
Nutrition Facts : Calories 193 calories, Fat 7g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 228mg sodium, Carbohydrate 29g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
PUMPKIN PISTACHIO CANNOLI
I love Cannoli's! The best are from the North End of Boston at Mike's Pastry. Here is a Cannoli recipe for the fall or Thanksgiving!!
Provided by quotFoodThe Way To
Categories Dessert
Time 35m
Yield 12 cannolis, 12 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, stir together the marscapone cheese, powdered sugar, pumpkin, ricotta cheese, and pumpkin pie spice until smooth. Stir in 1/4 cup of the toasted nuts. Set aside.
- In a chilled mixing bowl, beat cream with an electric mixer until stiff peaks form. Fold into pumpkin mixture. If desired, cover and chill up to 4 hours.
- To serve, spoon pumpkin mixture into a self-sealing plastic bag. Snip a 3/4-inch hole in one corner. Pipe filling into cannoli shells so pumpkin filling extends from ends. Sprinkle cannoli ends with remaining nuts.
- Arrange on platter and sprinkle with sugar.
- *If purchased cannoli shells are not available, brush one side of 16, 4-inch flour tortillas with cooking oil. Roll, forming a tube shape; secure with wooden toothpick. Gently place a rolled piece of foil in the center for support. Place on baking sheet; brush outside with oil and bake in a 375*F oven for about 15 minutes or until golden brown. Place on wire rack to cool. Remove foil and toothpicks; fill with pumpkin mixture. Makes 16 shells (allows for breakage).
Nutrition Facts : Calories 115.5, Fat 7.3, SaturatedFat 3.5, Cholesterol 18.8, Sodium 49.5, Carbohydrate 10.8, Fiber 1, Sugar 8.3, Protein 2.6
More about "pumpkin pistachio quick bread recipes"
PUMPKIN-RUM PISTACHIO LOAF RECIPE - PILLSBURY.COM
From pillsbury.com
5/5 (1)Category Side DishServings 8Total Time 2 hrs 25 mins
- 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°F. Grease bottoms only of three 5x3-inch foil loaf pans with shortening; lightly flour. In large bowl, stir quick bread mix, reserved 1 cup liquid, oil and eggs 50 to 75 strokes with spoon until mix is moistened. Stir in soaked raisins and pistachios. Pour batter evenly into pans. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean.
- Meanwhile, in small saucepan, heat sugar, 2 tablespoons water and the butter to boiling 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 completely, about 1 hour. Wrap tightly; store in refrigerator.
PUMPKIN BREAD RECIPES | ALLRECIPES
From allrecipes.com
PISTACHIO QUICK BREAD - FOODDIEZ.COM
From fooddiez.com
QUICK PISTACHIO BREAD - SUGAR N' SPICE GALS
From sugar-n-spicegals.com
30 BEST QUICK BREAD RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
PISTACHIO BREAD | 12 TOMATOES
From 12tomatoes.com
PISTACHIO BREAD RECIPE - THE GOLD LINING GIRL
From thegoldlininggirl.com
PUMPKIN-RUM PISTACHIO LOAF | RECIPE | PISTACHIO BREAD, PUMPKIN …
From pinterest.com
PUMPKIN RUM PISTACHIO LOAF RECIPE - FOOD.COM
From food.com
WORLD BEST PUMPKIN FOOD RECIPES: PUMPKIN-PISTACHIO QUICK BREAD
From pumpkinfood.blogspot.com
PISTACHIO PUMPKIN BREAD RECIPE - MASTERCOOK
From mastercook.com
PISTACHIO BREAD {WITH REAL PISTACHIOS NO DYE} - FEELGOODFOODIE
From feelgoodfoodie.net
PUMPKIN ZUCCHINI BREAD - INSANELY GOOD
From insanelygoodrecipes.com
PISTACHIO QUICK BREAD | READER'S DIGEST CANADA
From readersdigest.ca
10 BETTER THAN STARBUCKS FALL QUICK BREAD RECIPES
From theviewfromgreatisland.com
VEGAN PUMPKIN PISTACHIO BREAD WITH STREUSEL TOPPING
From eatfigsnotpigs.com
PUMPKIN BANANA BREAD - THE BEST BLOG RECIPES
From thebestblogrecipes.com
PUMPKIN-PISTACHIO BREAKFAST BREAD - LACTO OVO VEGETARIAN RECIPES
From fooddiez.com
You'll also love