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 }

Pam @ The Meltaways October 7, 2012 at 2:28 am

Your bread looks amazing! I’ll be the run added just a hint of spicy goodness to it, too! Thank you so much for joining in this week!


Paula @ Vintage Kitchen October 7, 2012 at 3:49 am

A little bit of rum is the best way to enhance the flavor of this bread! It looks wonderful. Happy Sunday!


Megan @Irun4Wine October 7, 2012 at 6:12 am

Love this drunken bread! I may have to try this out!!! Thanks for sharing.


Katie October 7, 2012 at 7:27 am

Rum in the batter – genius! I bet it pairs so nicely with the spices/flavor of the pumpkin. I SO want to try it out!


Sandi McKenna October 7, 2012 at 8:36 am

A cocktail and bread in one!! Heavenly!


Anne Papina October 8, 2012 at 6:04 pm



Bea October 7, 2012 at 9:10 am

Fantastic recipe. Thank you for sharing 🙂


Tara Noland October 7, 2012 at 9:43 am

I love the addition of rum, never had a bread like this. Yummy!!


Jen @JuanitasCocina October 7, 2012 at 10:35 am

Yup! I want to lick the bowl! YUM!


Patti October 7, 2012 at 10:47 am

I would love this toasted! What a nice recipe and your loaves came out perfect!


Anne Papina October 8, 2012 at 6:05 pm

Thanks! It’s great toasted and slathered with butter!


Renee October 7, 2012 at 11:35 am

Wonderful holiday bread recipe! Love the use of spiced rum.


Sheila Fretz October 7, 2012 at 11:35 am

I have never made pumpkin bread but this looks good. I will have to recreate to be gluten free but this looks so yummy I am going to try.


Anne Papina October 8, 2012 at 6:06 pm

If you come up with a good gluten free version, let me know–I have a cousin who loves baking sweets and is always looking for new gluten free recipes


becky December 22, 2014 at 12:31 pm

I use Namaste gluten free flour. Costco sells it now in 5 pd bags, too!


Dara October 7, 2012 at 12:43 pm

Love this bread! Pumpkin and rum? Swoon.


Tora Estep October 7, 2012 at 12:59 pm

What a great looking pumpkin bread recipe.


Nicole @ The Daily Dish October 7, 2012 at 1:03 pm

You had me at Pumpkin and then you added Rum and I am totally sold. This looks so good and reminds me I need to pick up some rum so I can make this.
Thanks for a great recipe!


Heather @girlichef October 7, 2012 at 1:26 pm

Want it. Need it. Love it.

I’ve been SO looking forward to this recipe. It’s totally gonna be baked up in my kitchen, soon!


Sarah October 7, 2012 at 1:36 pm

loving the rum in this, great!


Tammi @ Momma's Meals October 7, 2012 at 3:19 pm

This looks super moist and delish! Love my bread moist and yummy! Thanks for sharing!


patsy October 7, 2012 at 6:10 pm

I’ve got to try this recipe! I imagine my neighbors will really enjoy it!


Leslie @ La Cocina de Leslie October 7, 2012 at 8:44 pm

I’m loving the idea of a drunken pumpkin bread. Only problem is I may never go back to sober pumpkin bread. 🙂


Anne Papina October 8, 2012 at 6:07 pm

lol it IS funny what a difference that little bit of rum makes!


chatteringkitchen October 7, 2012 at 10:29 pm

Rum in pumpkin bread that too my favorite spiced rum has to be a winner. Awesome recipe


Laura Hunter October 8, 2012 at 1:54 am

If you do find the break let me know. I can’t believe how quickly this year has gone by. I think stopping for a moment over a cup of tea with your bread sounds like the perfect escape


Cindys Recipes October 8, 2012 at 4:59 am

Love these flavor combos Anne! btw-I’m a Posey fan!


Anne Papina October 8, 2012 at 6:08 pm

Go Giants!


Laura @ Family Spice October 8, 2012 at 7:59 am

Mmmm… rum! You had me at RUM!


Katy October 8, 2012 at 10:02 am

Yum, I love spiced rum so much, I bet this is a truly warming bread – it looks amazing!


diabeticFoodie October 8, 2012 at 11:12 am

Great idea to add the spiced rum. My husband loves all things rum raisin. I think I’d rename this Rum Raisin Pumpkin Bread for him 🙂


Anne Papina October 8, 2012 at 6:11 pm

I almost did rename this rum-raisin pumpkin bread, just because it’s more descriptive, but I went with the funny name instead (as a side note, the “drunken” thing is a family thing–we often say that about foods cooked with booze, most notably the family recipe for drunken chicken cooked in white wine)


Liz October 8, 2012 at 12:11 pm

I think our realtor gave us that cookbook when we bought our first house over 2 decades ago! Such a fantastic pumpkin bread…made even better with homemade puree! Great #Sunday Supper dish~


Anne Papina October 8, 2012 at 6:12 pm

It’s a great cookbook–I think I need to try more of the recipes in it!


Liz October 8, 2012 at 12:14 pm

Mmmmm….what beautiful loaves! And I love that you made your own puree! I think I used to have that cookbook…given to us by our realtor when we bought our first house over two decades ago 🙂


Lyn @LovelyPantry October 8, 2012 at 3:35 pm

Now THIS? is Lyn’s kind of recipe! LOL 😀 I love that you added rum, it really adds a lovely flavour to cakes/breads! I love this recipe, Anne!!!


Stephanie Zielinski October 8, 2012 at 5:39 pm

Anne, this dish is stunning!


Karen Hartzell October 8, 2012 at 5:39 pm

Mmmmm…spiced rum! One of my favorites and I bet it adds a great flavor with all the other spices too.


Sunithi October 9, 2012 at 9:54 am

Nice ! differant from making the usual raisin bread !! Will be trying this wholesome recipe while the pumpkin season is still there ! Yumm !


The Wimpy Vegetarian October 9, 2012 at 5:12 pm

This is just gorgeous. I love pumpkin bread and love your addition of rum – I’m totally making this over the next few days. We’re finally getting some nice fall weather here in the Bay Area, aren’t we?!


Erin @ Dinners, Dishes and Desserts October 9, 2012 at 6:38 pm

Love pumpkin bread, one of my favorites! But drunken pumpkin bread – even better!


Faye Leong October 10, 2012 at 1:22 am

This looks amazing! I have fallen in love with your pumpkin bread when you posted your teaser picture. You are right, your version is much greater that the recipe book. Love this recipe and thanks for sharing with us!


Nami | Just One Cookbook October 10, 2012 at 11:36 pm

Go Giants!!!! 😀
I haven’t made anything pumpkin this year yet. But I got pumpkin flavored coffee today at Trader Joe’s… trying to make it a little more seasonal around in my house. Your pumpkin bread (rum? nice!) looks and sounds wonderful~~~~!


Anne Papina October 11, 2012 at 7:25 am

Oh my! The pumpkin coffee is back?! Last year at the office we were stock-piling it in a panic as we realized it was only available a few short weeks! So excited about our Giants! Will you I see you at the FoodBuzz conference?


Sarah October 11, 2012 at 6:47 am

Half moon Bay sounds like a town out of a book or movie! Your stenciling and carving work looks good to me. Pumpkin is so hard to carve. In awe of professional pumkin carvers. Anyway I digress. Love this bread. The color, the flavors and the texture of the raisins. oh and more rum please. haha


Anne Papina October 11, 2012 at 7:33 am

You would LOVE Half Moon Bay, Sarah! It’s such a great little coastal town. They just had the big pumpkin weigh-off–I think the winner came in over 1700 lbs. Thanks re the pumpkin carving–it wasn’t too bad until I realized the stencil didn’t work right w/o using toothpicks to hold some parts in place!


Conni @MrsMamaHen October 11, 2012 at 9:27 am

Oh yum! I’d wager that spiced rum must really bring a richness to the flavor of this bread. This is seriously making me hungry.


Susan October 12, 2012 at 1:51 pm

I bet the rum tastes really good with all the spices you used in this! Great bread.


Kim Bee October 12, 2012 at 6:39 pm

I love the smell of bread and cinnamon baking on weekends. This bread is amazing and I love the name of it.


Alice @ Hip Foodie Mom October 12, 2012 at 11:16 pm

Absolutely LOVE this! Your pumpkin bread looks perfect and oh so yummy! I am definitely going to try this recipe! thank you!


Chelsea October 13, 2012 at 11:13 am

Ooo I love that this is spiked with rum! Fabulous idea!


Hezzi-D October 13, 2012 at 1:00 pm

Oh yeah! I love the addition of the rum in this bread-I bet it really adds a delicious flavor!


Nancy @ gottagetbaked October 13, 2012 at 10:07 pm

Booze makes everything better! I love that you make your own pumpkin puree and that you gave this pumpkin bread a boozy twist. Looks and sounds amazing!


Jamie (Mama.Mommy.Mom) October 14, 2012 at 6:02 pm

Dinner and drinks in one pan? Yummy! This sounds delish. 🙂

Jamie @ http://www.mamamommymom.com


Brandie (@ Home Cooking Memories) October 23, 2012 at 11:32 am

ok, wow! this is awesome! And my husband’s favorite is rum, so I’m sure he’d love this.


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