Boozy Spiced Pumpkin Bread
Looking to try something different this fall season, who doesn’t love the return of pumpkin, I decided to look around for a Captain Morgan Spiced Rum pumpkin bread. After some research and comparing recipes, I came across this one and I certainly glad I did. This is one of those recipes you say, where you have been all my life? It’s super easy, not a lot of work and will earn you rave reviews from anyone that tries it. The only difference between the recipe and what I ended up with is a topped it with cream cheese frosting. I bought a can of frosting and although it was good, homemade frosting would have been best. – Steve S. – Table & Vine Marketing
- 2 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups sugar
- 1 1/2 cups pumpkin puree
- 2/3 cup vegetable oil
- 1/3 cup spiced rum (we used Captain Morgan Spiced Rum)
- 3 large eggs
- 1 teaspoon vanilla extract
- Preheat the oven to 325 degrees F.
- Spray a 9-by-5-inch baking dish with nonstick spray.
- In a bowl, stir together the flour, pumpkin pie spice, baking soda, baking powder and salt.
- In another bowl, whisk together the sugar, pumpkin puree, vegetable oil, rum, eggs and vanilla.
- Add the dry ingredients to the wet, and stir until just combined.
- Pour the batter into the greased loaf pan.
- Bake for 60 to 70 minutes. Insert a knife into the middle of the loaf; if it comes out clean, the bread is done. For me, it actually was closer to 60 minutes. Be sure to start watching the bread around 50 minutes. This bread appeared to bake quicker than most.
Cool for 15 minutes and turn out onto a cooling rack. Cool completely before slicing.
Recipe adapted from Alton Brown • Yield: One 9-by-5-inch loaf
Either enjoy it as is or top it with frosting. ENJOY!