Pumpkin-Pistachio Breakfast Bread

The Pistachio Topping adds a crunchy dimension to this holiday quick bread.


12 servings

Recipe from

Oxmoor House


1 1/2 cups butter or margarine, softened
1 1/2 cups sugar
3 large eggs
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 1/2 cups canned mashed pumpkin
1 cup raisins
1 1/2 teaspoons vanilla extract
1/2 (3-ounce) package cream cheese, softened
1 cup sifted powdered sugar
2 tablespoons milk


Beat butter at medium speed with an electric mixer until creamy; gradually add 1 1/2 cups sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.

Combine flour and next 6 ingredients in a large bowl; add to butter mixture alternately with pumpkin, beginning and ending with flour mixture. Stir in raisins and vanilla.

Spread batter into a greased and floured 13" x 9" pan; sprinkle with Pistachio Topping. Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack.

Beat cream cheese, powdered sugar, and milk in a small bowl until smooth, using a wire whisk. Using whisk, drizzle cream cheese mixture over cake.


Rebecca Boggan,

Christmas with Southern Living 2001

May 2001
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