Pumpkin Rum Pistachio Loaf

• 12 cup raisins
• 2 tablespoons rum
• water
• 1 (14 ounce) box pumpkin quick bread mix
• 3 tablespoons vegetable oil
• 2 eggs
• 12 cup pistachio nut, chopped and shelled
• 14 cup sugar
• 2 tablespoons water
• 1 tablespoon butter
• 1 tablespoon rum

1. In small bowl, soak raisins in 2 tablespoons rum for 30 minutes.
2. Drain off rum into 1-cup glass measuring cup.
3. Add enough water to make 1 cup liquid; ser aside for bread batter.
4. Heat oven to 350F.
5. Grease bottoms only of three 5 x 3 inch foil loaf pans with shortening; lightly flour.
6. In large bowl, stir quick bread mix, reserved 1 cup liquid, oil and eggs 50-75 strokes with spoon until mix is moistened.
7. Stir in soaked raisins and pistachios.
8. Pour batter evenly in pans.
9. Bake 40-45 minutes or until toothpick inserted in center comes out clean.
10. Meanwhile, in small saucepan, heat sugar, 2 tablespoons water and the butter to boiling over medium-low heat, stirring constantly, until sugar is dissolved.
11. Boil 3 minutes, stirring constantly.
12. Remove from heat; stir in 1 tablespoon rum.
13. Poke surface of loaves with toothpick.
14. Brush top of each loaf with glaze.
15. Cool completely, about 1 hour.
16. Wrap tighly, store in refridgerator.

raisins, rum, water, bread mix, vegetable oil, eggs, pistachio nut, sugar, water, butter, rum

Taken from www.food.com/recipe/pumpkin-rum-pistachio-loaf-283224 (may not work)