Spike It: Boozy Spiced Pumpkin Bread
There might just be one way to make pumpkin bread more delicious than it already is. It’s not caramel. It’s not icing. It’s not chocolate (but close).
It’s booze! Spiced rum that warms your insides on a chilly day, to be exact. I’m super into it.
First, let’s discuss how the mere fact alone that we call this “bread” over “cake” means that it is absolutely acceptable to eat for breakfast. And snack. Even though we all know the truth: that it’s essentially cake. It’s delicious, soft and fluffy pumpkin cake, masquerading as your morning meal.
I grew up in a home where my mom ate sweets for breakfast nearly every day — like, every day! She is the only person I know who can bake an entire cake or a pan of brownies and allow it to sit on her counter, in plain view, and take one satisfying piece once a day and not desire any more. That’s absolutely insane, right?
Needless to say, we had a lot of quick breads in our kitchen. With my two siblings (five of us altogether) in the house, these breads never lasted more than a day (or, let’s be real, an evening) because we just couldn’t wait to dive in.
On my bucket list for this autumn was to create an adult quick bread. You know, a spiked one! This bread has the perfect hint of spiced rum and is bursting with fall flavor. It’s perfect for a late-afternoon snack over Thanksgiving break or even a weekend breakfast. You totally deserve it!
Boozy Spiced Pumpkin Bread
Yield: One 9-by-5-inch loaf
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
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. Cool for 15 minutes and turn out onto a cooling rack. Cool completely before slicing.
Recipe adapted from Alton Brown