Pumpkin-Pistachio Quick Bread

Directions

1. 1
   In small bowl, soak raisins in 2 tablespoons rum for 30 minutes.
2. 2
   Drain off rum into 1-cup measuring cup.
3. 3
   Add enough water to make 1 cup liquid.
4. 4
   Set aside for bread batter.
5. 5
   Heat oven to 350 degrees (F).
6. 6
   Grease and flour bottoms only of three 5x3-inch foil loaf pans.
7. 7
   In large bowl, combine quick bread and pistachios.
8. 8
   Pour batter evenly into greased and floured pans.
9. 9
   Bake at 350 degrees (F) for 40-45 minutes or until toothpick inserted in center comes out clean.
10. 10
    MEANWHILE,in small saucepan, combine sugar, 2 tablespoons water, and the butter.
11. 11
    Bring to a boil over medium-low heat, stirring constantly until sugar is dissolved.
12. 12
    Boil 3 minutes, stirring constantly.
13. 13
    Remove from heat; stir in 1 tablespoon rum.
14. 14
    Poke surface of loaves with toothpick.
15. 15
    Brush top of each loaf with glaze.
16. 16
    Cool 1 hour or until completely cooled.
17. 17
    Wrap tightly in plastic wrap with fun holiday colors.
18. 18
    Store in refrigerator.