Ingredients
3 tablespoons butter1 cup chopped shelled pistachios1/2 teaspoon ground turmeric1/2 teaspoon ground cumin1/4 teaspoon cayenne pepperBATTER:2/3 cup butter, softened2-2/3 cups sugar4 large eggs, room temperature1 can (15 ounces) pumpkin2/3 cup water3-1/2 cups self-rising flour1 teaspoon pumpkin pie spice
Preparation
Preheat oven to 350°. In a small saucepan, melt butter over medium heat. Cook until butter is golden brown, 5-7 minutes, stirring constantly. Remove from heat; stir in pistachios, turmeric, cumin and cayenne. Let cool.
For batter, in a large bowl, beat 2/3 cup butter and sugar until crumbly. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin and water. In another bowl, whisk flour and pie spice; add to butter mixture just until moistened. Fold in pistachio mixture.
Transfer to 2 greased 9x5-in. loaf pans. Bake until a toothpick inserted in center comes out clean, 65-70 minutes. Cool in pans 10 minutes before removing to wire rack to cool completely.
