Pumpkin Loaf with Rum

It has become somewhat of a tradition for me to bake a loaf of pumpkin bread on September 1st of every year. After the horribly hot summer we had this year, that began in early May, robbing us of spring, I was only too happy to jump on the pumpkin bandwagon Saturday morning and whip up a loaf.

I decided to do something different (hence the rum addition), and sent some home with my number one son and grandson, so that they could serve as taste testers. Everyone gave it thumbs up all around. You don’t need to get out a heavy mixer in order to make this; a whisk, a wooden spoon, and a spatula, along with a large mixing bowl are all the tools that you need.

Pumpkin Loaf with Rum

1 3/4 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 tablespoon pumpkin pie spice
1-1/2 cups sugar
1/2 cup vegetable oil
2 large eggs
1 cup pumpkin (not pumpkin pie filling)
1/3 cup dark rum

Preheat oven to 350° F.

Spray loaf pan with nonstick spray; set aside. In a medium mixing bowl, whisk together first five ingredients; set aside. In a large mixing bowl whisk together sugar and oil. Add eggs, one at a time, whisking to combine. Whisk in pumpkin.

With a wooden spoon, slowly stir in flour mixture alternately with the rum, beginning and ending with flour. Stir until combined, do not over mix.

Pour batter into prepared pan, and bake in preheated oven for one hour to one hour and 15 minutes until it tests done. Allow to cool in pan five minutes, and then turn out onto a rack to cool completely.

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If you prefer your pumpkin loaf to be more on the decadent side, then you will love this chocolate-studded Harvest Pumpkin Loaf.

This post is linked to:

Happiness is Homemade Sunday

What’s for Dinner Sunday

Dishing It & Digging It

Cooking & Crafting with J&J

Amaze Me Monday

Busy Mondays

Over the Moon

Celebrate Your Story

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