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.
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.
Start by organizing the ingredients, as the recipe comes together fast.
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.
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.
Before adding the raisins, remove the bowl from the mixer stand and stir them in by hand.
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!
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!
- 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
- Mix together wet ingredients in mixer bowl.
- Add sugars, baking soda, salt, and spices and mix thoroughly.
- Mix in flour 1 cup at a time until thoroughly blended.
- Stir in raisins.
- Divide batter equally into 2 greased 9-inch loaf pans.
- Bake at 350F for 55-60 minutes or until a toothpick inserted comes out clean.
- Cool before slicing.
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)
- Paula from Vintage Kitchen Notes is bringing her Orange Ricotta Pancakes
- Erin from Dinners Dishes and Desserts is baking up some Pumpkin Chocolate Chip Muffins
- Heather from Girlichef is bringing Pumpkin Doughnuts with Spiced Buttermilk Glaze
- Nicole from Daily Dish Recipes is making Pumpkin Donut Puffs
- Patti from Comfy Cuisine is bringing Classic Orange Marmalade
- Sunithi from Sue’s Nutrition Buzz is making Spiced Pumpkin Ricotta Muffins with Craisins and Walnuts
- Wendy from The Weekend Gourmet is cooking up some Pumpkin Maple Oatmeal
- Jamie from Mama Mommy Mom is bringing Butternut Squash Butter
- Chelsea from Chelsea’s Culinary Indulgence is bringing Pumpkin Spiced Donuts with Chai Icing
High Noon (Soups, Salads and Sandwiches)
- Renee from Magnolia Days is serving up some Butternut Squash Soup
- Beate from Galactopdx is bringing her Carrot Ginger Soup
- Jen from Juanita’s Cocina is making some Curried Sweet Potato Salad With Cranberries and Pecans
- Megan from I Run For Wine is making Skinny Roasted Butternut Squash and Italian Sausage Soup
- Sarah from What Smells So Good is filling our bowls with some Spicy Sweet Potato and Coconut Soup
- Alice from Hip Foodie Mom is coming with her Roasted Carrot and Red Quinoa Salad
- Susan from The Wimpy Vegetarian is making Cider – Spiced Sweet Potato Soup
- Tora from Tora’s Real Food is bringing Butternut Squash and Tomato Soup
- Melanie from From Fast Food to Fresh Food is making Monty’s Pumpkin Soup
- Lyn from The Lovely Pantry is bringing Roasted Pumpkin & Coconut Soup
- Kim from Cravings of a Lunatic is whipping up some Mandarin Chicken Salad
Sunset (Dinner and Main Dishes)
- Sarah from Crispy Bits & Burnt Ends is offering up some Pumpkin Ravioli
- Shelia from Pippis In The Kitchen Again is serving her Roasted Squash and Ricotta with Honey
- Pam from The Meltaways is making Spooky Stuffed Peppers
- Patsy from Famfriendsfood is bringing her Carrot Souffle
- Laura from Small Wallet Big Appetite is bringing Chicken and Sweet Potato Fritters
- Mehereen from Chattering Kitchen is making Sichuan Orange Glazed Chicken with Toasted Sesame Seeds
- Tammi from Momma’s Meals is making Hearty Pork Stew
- Kristin from Kwistin’s Favorites is making Orange Chicken
- Soni from Soni’s Food For Thought is cooking up some Rigatoni with Pumpkin Ricotta Sauce
- Shelby from Diabetic Foodie is cooking up some Moroccan Vegetable Stew
- Dara from Generation Y Foodie is bringing Butternut Squash Mac and Cheese
- Brandie from Home Cooking Memories is sharing a DIY Baked Sweet Potato Bar
- Amber from Mama’s Blissful Bites is bringing Rice and Fig Stuffed Mini Pumpkins
By The Bonfire (Sweets, Snacks and Sips)
- Carla from Chocolate Moosey is making Pumpkin Tiramisu with Pumpkin Butter Caramel Sauce
- Heather from Hezzi D’s Books and Cooks is offering up some Pumpkin Cake Truffles
- Shelia from Cooking Underwriter is bringing Sweet Potato Bacon Beet Salsa
- Anne from Webicurean is making some Drunken Pumpkin Bread
- Karen from In The Kitchen With KP is making Oven Baked Sweet Potato Chips
- Leslie La Cocina De Leslie is making Sweet Potato Atole
- Seet Fei from My Trials in The Kitchen is bringing Sweet Potatoes Mini Balls
- Tara from Noshing With The Nolands is bringing Oranges En Suprise
- Susan from The Girl in The Red Kitchen is making Pumpkin Chocolate Chip Scone with Pumpkin Glaze
- Conni from Mrs. Mama Hen is making Orange Glazed Poundcake
- Isabel from Family Foodie is baking up Moist Pumpkin Bread
- Cindy from Cindy’s Recipes and Writings is baking up a Vegan Pumpkin Orange Cake
- Brenda from Meal Planning Magic is whipping up some Creamy Pumpkin Dip
- Laura from Family Spice is making some Unprocessed and Gluten Free Pumpkin Bread
- Kathya from Basic and Delicious is baking up Butternut Squash and Carrot Bread
- Liz from That Skinny Chick Can Bake is serving up Pumpkin Roll with Cream Cheese Filling
- Stephanie from The Cookie A Day Challenge is whipping up some Pumpkin Ice Cream Sandwiches
- Katie from She Like Ruffles, He Likes Truffles is bringing Pumpkin Harvest Cookies
- Nancy from Gotta Get Baked is baking up some Orange Macadamia Dark Chocolate Cookies
- Angie from Big Bear’s Wife is bringing Orange Soda Pumpkin Patch Cupcakes
- Katy from Happy Baking Days is bringing Carrot Cake with Orange Glaze
- Sandra from Midlife Road Trip is bringing Orange ya glad it’s fall! Hungarian Apricot/Walnut pastries
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.
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.