Pumpkin Rum Quick Bread
Pumpkin bread reminds me of cool nights, changing leaf colors, shorter days, warm fires and halloween. I love autumn it's a beautiful time of the year. I remember a quote by Albert Camus in the early 1900 he stated, "Autumn is a second spring when every leaf is a flower". It's very true! This pumpkin bread is a perfect treat for those cool night. Delicious when served warm with a slight flavor of rum in the raisin and a hint of crunch from the toasted pumpkins. Enjoy.
Ingredients
- 2 cups golden raisins
- 3/4 cup dark rum
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 teaspoons allspice
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 3/4 cup packed brown sugar
- 3/4 cup sugar
- 4 eggs
- 1 cup vegetable oil
- 2 cups pumpkin puree
- 1 cup toasted pumpkin seeds
Method
Place the golden raisins into a saucepan.
Add rum and bring to a boil. Remove from heat and allow to sit in the rum for 60 minutes. This will help the raisins to absorb the rum. After remove raisins from the saucepan and discard the remaining liquid. Set raisins aside for later.
Place flour into a large bowl. Add in the allspice, nutmeg and cinnamon.
Add in the baking powder, baking soda and the salt. Then in a separate bowl pour in the vegetable oil.
Using a whisk add the sugars to the oil and mix well.
Add in the pumpkin puree and mix. Add in the eggs one at a time, then mix till all the eggs are well incorporated.
Add the pumpkin mixture to the flour mixture. Stir just till blended. Add in the raisins and mix.
Stir in the toasted pumpkin seeds and mix. Place mixture into 2 greased 9x5 loaf pans. Bake in a preheated 350 degree oven for 60 minutes or until the temperature reaches 180 -185F. Allow to cool for 10 minutes before removing from pans. Place on a wire rack to cool.
