Drunken Pumpkin Bread #SundaySupper

by Anne Papina on October 7, 2012

Drunken Pumpkin Bread

Are there no brakes on this thing? Seriously, it’s October already? Here we are, racing full speed ahead into the holidays. <sigh> Let’s pause for a moment to enjoy the splendor of fall, raking up crackly red and orange leaves, that crisp bite in the air, crocheted scarves, cozy knit sweaters, and a cup of hot cider.

When it comes to holiday baking, fall is a good time to sneak in a little prep work. Take, for example, pumpkins, which are plentiful right now… no time like the present to start stocking up on homemade puree, you know, so you can throw together a few loaves of this super moist and delicious Drunken Pumpkin Bread at a moment’s notice. This week #SundaySupper pays homage to the fall with its All Things Orange event, so enjoy all the linky goodness below and the array of fall-inspired dishes that it brings–the Drunken Pumpkin Bread is my contribution to this party.

Around here, the coastal town of Half Moon Bay is the pumpkin capital, and there was a time when I would patiently wait until November 1, then head down the coast to the pumpkin patches and snatch up pumpkins for dirt cheap or even free. This was long before a bounty of sugar pie pumpkins found their way to local markets, so we were cooking with carving pumpkins. I know. Nowadays, we know better. Don’t get me wrong–those big pumpkins are quite edible, but let’s face it, sugar pies are much more tasty. Save the big ones for carving.

SF Giants Pumpkin

Yah, that stencil had issues.

In any event, start with fresh pumpkin puree for this recipe–you won’t regret it (and you won’t go back to canned either). One sugar pie pumpkin yields about 2 cups puree, perfect for this recipe!  Also, don’t let those seeds go to waste–when roasted they make a super healthy snack, just follow these instructions here.

This particular pumpkin bread is one of my all time favorite recipes–simple to prepare, impressive results. For the record, this bread didn’t start out tipsy–that was my doing. It all started back in the 80s, when a door-to-door salesman (yep, you read that right) appeared one day at my office. He was peddling this cookbook–the The Culinary Arts Encyclopedia of Cooking–a 794 page tome containing more than 4,000 recipes and devoted to all things cooking. At the bargain price of $20, I bought one for me and one for my BFF.

With thousands of recipes from which to choose, it was the Pleasin’ Pumpkin Bread that caught my eye first. While I’ve tweaked the recipe more to my liking, even the original, unaltered recipe was still the best pumpkin bread I’ve ever tasted. Of course, my version is even better–incorporating fresh pumpkin puree, spiced rum, and golden raisins. It’s all good.

Let’s begin.

Drunken Pumpkin ingredients

Start by organizing the ingredients, as the recipe comes together fast.

drunken pumpkin wet ingredients

Baking is a science, and I’m no scientist. Hence, you may find my mixing method somewhat, shall we say, unorthodox. But, hey, I’m lazy, and this works for me.  I like to start with the wet ingredients in the mixer bowl and give them a good mixin’. Then I add in the sugars, spices, salt and baking soda, and give that a good whirl.

drunken pumpkin bread wet dry

Now all that’s left is the flour and the raisins. I add the flour 1 cup at a time, giving a good spin after each addition.

drunken raisins

Before adding the raisins, remove the bowl from the mixer stand and stir them in by hand.

drunken pumpkin batter

Then divide the batter into two greased 9-inch loaf pans, and pop ’em in a 350 oven. Meanwhile, go lick the beater and the bowl–you know you want to!

Drunken Pumpkin Bread

About an hour later, you’ll have a home that smells cinnamony good and two loaves that will test your patience when it comes to cooling. Enjoy!

5.0 from 5 reviews
Drunken Pumpkin Bread
Prep time
Cook time
Total time
Moist and flavorful with rum, raisins, and fall spices, this pumpkin bread will quickly become a family favorite.
Recipe type: Dessert
Cuisine: American
Serves: 16
  • 2 cups pumpkin puree
  • 1 cup vegetable oil
  • ⅓ cup spiced rum
  • 4 eggs
  • 2 cups sugar
  • 1 cup brown sugar
  • 2 tsp baking soda
  • 1½ tsp salt
  • 2 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp cloves
  • ¼ tsp ginger
  • 3½ cups all-purpose flour
  • 1 cup golden raisins
  1. Mix together wet ingredients in mixer bowl.
  2. Add sugars, baking soda, salt, and spices and mix thoroughly.
  3. Mix in flour 1 cup at a time until thoroughly blended.
  4. Stir in raisins.
  5. Divide batter equally into 2 greased 9-inch loaf pans.
  6. Bake at 350F for 55-60 minutes or until a toothpick inserted comes out clean.
  7. Cool before slicing.
Makes 2 loaves.


Join us for Orange Autumn Recipes this week  and share your favorite #SundaySupper with us during our chat at 7pm eastern time.  There’s always room for one more Around the Family Table.

Sunrise  (Breakfast and Brunch)

High Noon (Soups, Salads and Sandwiches)

Sunset (Dinner and Main Dishes)

By The Bonfire (Sweets, Snacks and Sips)

We would be honored to have you join us on Twitter throughout the day during #SundaySupper.

We’ll be meeting up at 7:00 pm(Eastern) for our weekly #SundaySupper  live chat where we’ll talk about our favorite recipes featuring our favorite fall color.

All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat.

We’d also love to feature your easy go to recipes on our #SundaySupper Pinterest board and share them with all of our followers, too.


{ 55 comments… read them below or add one }

Leave a Comment

Rate this recipe:  

CommentLuv badge

{ 34 trackbacks }

Previous post:

Next post: