Sunday, January 11, 2015

Drunken Pumpkin Bread

I make pumpkin bread every year for Thanksgiving or Christmas.  It reminds me of my mom, making it was one of her holiday traditions.  Normally I make her recipe but this year, I opted for something a little different.  With dried cranberries that needed to be used up, this was the perfect recipe to try!  I was a little tentative, spiced rum?  I'm so glad I gave this recipe a try, this bread is delicious.  There's a nice hint of spice and a deep pumpkin flavor. I used my mini loaf pan,  perfect for Christmas giving!

Drunken Pumpkin Bread

  • 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 dried cranberries
  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.


  1. I think this sounds delicious and perfect for gift giving! Thanks for sharing!

  2. I bet the rum added nice flavor too:@)

  3. I made a Bundt cake based on this recipe for the SRC this month! Thanks for convincing me that spiced rum is the perfect accent to pumpkin!


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