Pumpkin-Pistachio Quick Bread - cooking recipe

Ingredients

BREAD
1/2 cup raisins
2 tablespoons rum
water
1 (14 ounce) package pumpkin, quick bread & muffin mix
3 tablespoons oil
2 eggs
1/2 cup pistachios, shelled and coarsely chopped
GLAZE
1/4 cup sugar
2 tablespoons water
1 tablespoon butter
1 tablespoon rum

Preparation

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.