Pumpkin & Rum Bread
Ingredients for the Bread:
- 3½ C. All Purpose Flour
- 1 tsp. Baking Soda1 tsp. Baking Powder
- ½ tsp. Salt
- 1½ tsp. Ground Cinnamon
- ½ tsp. Ground Nutmeg
- ½ tsp. Pumpkin Pie Spice
- 1/8 tsp. Ground Ginger
- 4 Large Eggs
- 2 C. White Sugar
- 1 C. Butter, melted
- ¼ C. Water
- ¼ C. Dark Rum
- 1½ tsp. Vanilla Extract
- 15 oz. Can of Pumpkin Puree
- 1 C. Walnuts, chopped
- 1½ C. Brown Sugar
- 2 tsp. Ground Cinnamon
- Ingredients for the Glaze:
- 3 C. Powdered Sugar
- ¼ C. Dark Rum
- 1 tsp. Whole Milk
- 1 tsp. Vanilla Extract
- ¼ tsp. Salt
Directions:
- Preheat oven to 350°F.
- Use a 9”x5”x3” loaf pan, well-greased. For the bread: In a large bowl, whisk together all dry ingredients (flour, baking powder and soda, salt, cinnamon, nutmeg, pumpkin pie spice and ginger) then 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, vanilla extract, pumpkin puree and walnuts. Do not over mix the batter.
- For the filling: In a bowl add the brown sugar and cinnamon and mix with a fork.
- Pour half of the pumpkin bread batter into the loaf pan. Sprinkle the filling on top of the batter then pour the remaining batter over the filling. Place the loaf pan onto a baking sheet before you place it in the oven. Bake for an hour and 10 minutes.
- Remove pan from oven once the middle of the bread is thoroughly baked (use a toothpick to insert into the middle, if it comes out clean it is complete). If toothpick comes out with some batter, bake for an additional 6 minutes and test again.
- Allow bread to cool for 30 to 40 minutes before adding the glaze.
- For the glaze: add the powdered sugar, rum, milk, vanilla extract and salt in a large bowl and whisk well. Using a toothpick, puncture some holes throughout the bread to allow bread to absorb some of the glaze. Pour the glaze slowly over the bread and allow to sit for 15 minutes before serving.