Best Pistachio Pumpkin Bread Recipes

PISTACHIO PUMPKIN BREAD

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.

BLUEBERRY PISTACHIO PUMPKIN BREAD

Steps:

• * Preheat an oven to 350 degrees. * Grease a loaf or bundt pan and dust with flour. * Sift together flour, baking soda, baking powder, salt and spices in a medium bowl. * In a large bowl, beat butter until light yellow. Add the sugars in four additions, beating thoroughly between additions. Add the eggs one at a time, again mixing thoroughly after each one. Beat in vanilla, then the water (or pumpkin liquid). Stir in the cup of pumpkin puree. * Add the bowl of dry ingredients into the wet ingredients by thirds, mixing thoroughly with a spoon between additions. * Dust the dried blueberries and crushed pistachio nuts with flour, shaking off the excess. Stir into the batter. * Pour the batter into the prepared baking pan and bake for 1 hour to 1 hour 10 minutes, or until nicely browned and a toothpick inserted into the bread comes out clean. * Allow the bread to cool in the pan for several minutes, then invert to remove onto a cooling rack. Sprinkle the top with a little sugar if you'd like. Allow the bread to cool to room temperature before cutting. Serve alone, toasted, or spread with butter or cream cheese.

PUMPKIN-PISTACHIO QUICK BREAD

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.

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.