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.
Let’s begin.
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.
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 }
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!
A little bit of rum is the best way to enhance the flavor of this bread! It looks wonderful. Happy Sunday!
Love this drunken bread! I may have to try this out!!! Thanks for sharing.
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!
A cocktail and bread in one!! Heavenly!
lol!
Fantastic recipe. Thank you for sharing 🙂
I love the addition of rum, never had a bread like this. Yummy!!
Yup! I want to lick the bowl! YUM!
I would love this toasted! What a nice recipe and your loaves came out perfect!
Thanks! It’s great toasted and slathered with butter!
Wonderful holiday bread recipe! Love the use of spiced rum.
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.
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
I use Namaste gluten free flour. Costco sells it now in 5 pd bags, too!
Love this bread! Pumpkin and rum? Swoon.
What a great looking pumpkin bread recipe.
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!
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!
loving the rum in this, great!
This looks super moist and delish! Love my bread moist and yummy! Thanks for sharing!
I’ve got to try this recipe! I imagine my neighbors will really enjoy it!
I’m loving the idea of a drunken pumpkin bread. Only problem is I may never go back to sober pumpkin bread. 🙂
lol it IS funny what a difference that little bit of rum makes!
Rum in pumpkin bread that too my favorite spiced rum has to be a winner. Awesome recipe
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
Love these flavor combos Anne! btw-I’m a Posey fan!
Go Giants!
Mmmm… rum! You had me at RUM!
Yum, I love spiced rum so much, I bet this is a truly warming bread – it looks amazing!
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 🙂
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)
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~
It’s a great cookbook–I think I need to try more of the recipes in it!
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 🙂
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!!!
Anne, this dish is stunning!
Mmmmm…spiced rum! One of my favorites and I bet it adds a great flavor with all the other spices too.
Nice ! differant from making the usual raisin bread !! Will be trying this wholesome recipe while the pumpkin season is still there ! Yumm !
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?!
Love pumpkin bread, one of my favorites! But drunken pumpkin bread – even better!
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!
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~~~~!
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?
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
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!
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.
I bet the rum tastes really good with all the spices you used in this! Great bread.
I love the smell of bread and cinnamon baking on weekends. This bread is amazing and I love the name of it.
Absolutely LOVE this! Your pumpkin bread looks perfect and oh so yummy! I am definitely going to try this recipe! thank you!
Ooo I love that this is spiked with rum! Fabulous idea!
Oh yeah! I love the addition of the rum in this bread-I bet it really adds a delicious flavor!
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!
Dinner and drinks in one pan? Yummy! This sounds delish. 🙂
Jamie @ http://www.mamamommymom.com
ok, wow! this is awesome! And my husband’s favorite is rum, so I’m sure he’d love this.
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