Pistachio Pumpkin Bread Recipe

Name: Pistachio Pumpkin Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 package (14 ounces) pumpkin quick bread/muffin mix; 2 eggs; 1 cup water; 3 tablespoons canola oil; 1/4 to 1/2 teaspoon rum extract; 1/2 cup raisins; 1/2 cup chopped pistachios; 1/4 cup sugar; 2 tablespoons water; 1 tablespoon butter; 1/4 teaspoon rum extract

Servings: persons

1 package (14 ounces) pumpkin quick bread/muffin mix
2 eggs
1 cup water
3 tablespoons canola oil
1/4 to 1/2 teaspoon rum extract
1/2 cup raisins
1/2 cup chopped pistachios
1/4 cup sugar
2 tablespoons water
1 tablespoon butter
1/4 teaspoon rum extract

1
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.
2
Bake at 375u00b0 for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes.
3
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.
4
Remove loaves from pans to wire racks. With a toothpick, poke holes in the top of each loaf; brush with glaze. Cool completely.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 package (14 ounces) pumpkin quick bread/muffin mix, 2 eggs, 1 cup water, 3 tablespoons canola oil, and more.

Yes, Pistachio Pumpkin Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pistachio Pumpkin Bread

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