Pumpkin Rum Pistachio Loaf - raisins

Method

• 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; ser aside for bread batter.
• Heat oven to 350F.
• Grease bottoms only of three 5 x 3 inch foil loaf pans with shortening; lightly flour.
• In large bowl, stir quick bread mix, reserved 1 cup liquid, oil and eggs 50-75 strokes with spoon until mix is moistened.
• Stir in soaked raisins and pistachios.
• Pour batter evenly in pans.
• Bake 40-45 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 tighly, store in refridgerator.