I am a seasonal eater.
Meaning, I enjoy certain foods more when I am eating it in the proper season. For instance, unless I really want it, you probably won’t see me eat soup in July or ice cream in December. I enjoy seasonal foods the most when the season causes for it. However, due to this summer’s crazy heat index that we have all experienced, I am ready for the fall to get here. One flavor that I enjoy the most in the fall is pumpkin. I love pumpkin! In fact, I love autumn! It is absolutely my favorite season. The changing colors on the leaves, the cool winds, tailgating, comfort foods, and cute sweaters from H&M is what I look forward to the most each year. As a a matter of fact, I think they are having a sale this weekend. I really need to look into that. But back to my loves for all four season. Pumpkin bread is one of my most favorite breads to eat in the fall. But I thought adding rum would make for a richer flavor and have an unexpected reaction, which is what I always hope for. Try this bread this fall along with apple cider or hot tea!
Rum Pumpkin Bread with Brown Sugar Filling
- FOR THE BREAD:
- 3–½ cups Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- ½ teaspoons Salt
- 1–½ teaspoon Cinnamon
- ½ teaspoons Nutmeg
- ½ teaspoons Cloves
- 1 dash Ginger (optional)
- 4 whole Large Eggs
- 2 cups Sugar
- 1 cup Melted Unsalted Btter, Cooled
- ¼ cups Water (Or Use 1/2 Cup Of Water If You Use Rum Extract Instead Of Rum)
- ¼ cups Rum (Or Use 1/4 Teaspoon Rum Extract Instead; But Do This Only If You Are Using 1/2 Cup Of Water)
- 1–½ teaspoon Vanilla Extract
- 15 ounces, weight Can Pumpkin Puree
- 1 cup Walnuts
- FOR THE FILLING:
- 1–½ cup Brown Sugar
- 2 teaspoons Cinnamon
- FOR THE GLAZE:
- 3 cups Powdered Sugar
- ⅛ cups Rum (Or Sub 1 Teaspoon Rum Extract For The 1/8 Cup Rum)
- 1 teaspoon Milk
- 1 teaspoon Vanilla Extract
- ¼ teaspoons Salt
- Preheat oven to 350 F.
- For the bread: In a large bowl, whisk together all dry ingredients (i.e. flour, baking powder and soda, salt, cinnamon, nutmeg, cloves and ginger). Set aside.
- In a separate large bowl, with a hand-held mixer, whisk together all the eggs, sugar and melted butter. Slowly add the dry mixture and mix until well blended. Add water, rum or rum extract, vanilla extract, pumpkin and walnuts. Be sure not to over mix the batter.
- Prepare your filling by adding the brown sugar and cinnamon into a bowl and mixing with a fork.
- Take a well-greased 9X5X3 inch loaf pan. Pour half of the pumpkin bread batter in the pan, sprinkle the filling in the middle, and pour the remaining batter over the filling. Use two pans if you would like moderately sized pumpkin bread loaves. Using one pan may cause some of the batter to overflow as it bakes. If you would like to use one place the loaf pan on a baking sheet before you place it in the oven. Bake for an hour and 10 minutes if using one loaf pan or 55-65 if you are making two loaves. Remove pans from oven once the middle of the bread is thoroughly baked (place toothpick in the middle and if it comes out clean it is complete).
- Allow to cool for 35 to 40 minutes before adding the glaze.
- To make the glaze, add the powdered sugar, rum, milk, vanilla extract and salt in a large bowl and whisk well. If it is too thick add a teaspoon of milk at a time until you have reached the desired consistency. Pour the glaze over the bread and allow to sit for 15 minutes before serving.
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