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

Rebecca Boggan
Recipe by Oxmoor House May 2001

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Recipe Summary

Yield:
12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Christmas with Southern Living 2001

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