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.
DELICIOUS PUMPKIN BREAD
Got this recipe from my mom. It is a pretty good recipe, and can be made with canned or fresh pumpkin. One half cup raisins may be substituted for the nuts.
Provided by v monte
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 1h10m
Yield 24
Number Of Ingredients 11
Steps:
- Grease and flour three 7 x 3 inch pans. Preheat oven to 350 degrees F (175 degrees C).
- Measure flour, sugar, baking soda, salt, and spices into a large bowl. Stir to blend. Add pumpkin, water, vegetable oil, eggs, and nuts. Beat until well combined. Pour batter into prepared pans.
- Bake for approximately 1 hour.
Nutrition Facts : Calories 275.1 calories, Carbohydrate 40.1 g, Cholesterol 31 mg, Fat 11.9 g, Fiber 1.3 g, Protein 3.4 g, SaturatedFat 1.7 g, Sodium 311.5 mg, Sugar 25.9 g
PISTACHIO BREAD
This is a very quick, easy bread, and is also very moist.
Provided by Rhea Faber
Categories Bread Quick Bread Recipes
Yield 24
Number Of Ingredients 10
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.
Nutrition Facts : Calories 172.3 calories, Carbohydrate 23.7 g, Cholesterol 35.6 mg, Fat 7.7 g, Fiber 0.3 g, Protein 2.3 g, SaturatedFat 2.2 g, Sodium 217.2 mg, Sugar 13.4 g
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
PISTACHIO PUMPKIN BREAD
Steps:
- Combine bread mix, eggs, water, oil and extract just until blended. Stir in raisins and pistachios. Transfer to three greased 5 3/4 x 3 inch x 2 inch loaf pans. Bake at 375 degrees for 30 to 35 minutes. Cool for five minutes. Meanwhile, combine sugar,water and butter in small saucepan. Bring to boil, stir for 3 minutes or until sugar dissolved. Remove from heat and stir in extract. Remove loafs from pans. With toothpick poke holes in top of each loaf. Brush with glaze. Cool completely.
PISTACHIO BREAD
Another recipe that I have no clue where I got it from. Really good in the morning with coffee and the morning newspaper.
Provided by mandabears
Categories Breads
Time 1h10m
Yield 2 loaves
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Grease or spray 2 loaf pans.
- Layer batter and crumb mixture evenlly between the loaf pans, end with crumb mixture on top.
- Use a butter knife to marble the layers.
- Bake for 1 hour or until toothpick inserted in middle comes out clean.
Nutrition Facts : Calories 2536.5, Fat 129.1, SaturatedFat 29.7, Cholesterol 478.7, Sodium 1922.2, Carbohydrate 320.9, Fiber 7.3, Sugar 218.9, Protein 36.4
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