The Story & Intro
Hi, I’m INAYA, 38, from the beautiful island of Crete in Greece. Cooking has been part of my life since I was a child, learning from my grandmother how to make traditional Greek dishes full of love and flavor. I believe food brings people together especially women who want to share warmth and happiness through cooking.
When autumn arrives and the breeze carries the scent of cinnamon, I always think of my grandmother’s cozy kitchen. She never made pumpkin bread herself, but one day, I decided to blend her traditional Greek baking techniques with my love for seasonal ingredients and that’s how my Pumpkin Bread with Rum & Nutmeg was born.
This bread is the essence of comfort: soft, moist, and rich with warm spices. The splash of rum adds a gentle sophistication, and nutmeg gives it that classic fall aroma you can’t resist. I often bake it on Sunday mornings while my kids help stir the batter it’s messy, but that’s the fun of it!
If you’ve never baked pumpkin bread before, don’t worry. This recipe is easy, forgiving, and absolutely divine. The secret lies in using pure pumpkin purée and just the right touch of rum not too much, just enough to make your taste buds dance. Whether you serve it plain, with a drizzle of glaze, or a pat of butter, every bite will make you feel hugged by autumn itself.
And yes this Pumpkin Bread with Rum & Nutmeg freezes beautifully, making it the perfect bake-ahead treat for the holidays.
Ingredients You’ll Need
Here’s what you’ll need to make this cozy bread:
- 1¾ cups (220g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon ground ginger
- 1 cup (200g) brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs, room temperature
- ¾ cup (180ml) pumpkin purée (not pie filling)
- ½ cup (120ml) vegetable oil
- ¼ cup (60ml) dark rum
- 1 teaspoon pure vanilla extract
- ¼ cup (60ml) milk (any kind works)
- Optional: ½ cup chopped pecans or walnuts
- Optional: ¼ cup raisins soaked in rum for extra flavor
Step-by-Step Instructions
Step 1 – Preheat & Prep
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal later.
Step 2 – Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. This helps distribute the spices evenly throughout the bread.
Step 3 – Combine the Wet Ingredients
In a large bowl, whisk together the sugars, eggs, pumpkin purée, vegetable oil, vanilla, and rum until smooth. The rum adds that irresistible warmth and depth.
Step 4 – Blend the Batter
Gradually add the dry ingredients to the wet, stirring gently until just combined. Avoid overmixing that keeps the bread light and tender. Add the milk and stir until smooth. If you’re using nuts or raisins, fold them in now.
Step 5 – Bake the Bread
Pour the batter into your prepared loaf pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
Your kitchen will smell incredible like cinnamon, pumpkin, and happiness.
Step 6 – Cool & Serve
Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. This helps the texture set beautifully.
Once cooled, slice and serve plain, with butter, or even a drizzle of vanilla glaze.
Serving Suggestions
- For breakfast: Toast a slice and spread with salted butter or cream cheese.
- For dessert: Add a scoop of vanilla ice cream and a sprinkle of cinnamon.
- For gifting: Wrap a loaf in parchment paper and tie it with twine it makes the perfect homemade gift during the holidays.
This Pumpkin Bread with Rum & Nutmeg pairs beautifully with coffee, chai, or even a glass of warm milk before bed.
Recipe Card 🍂
⏱️ Time
Prep: 15 mins | Bake: 60 mins | Total: 1 hr 15 mins
🧂 Ingredients
All-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, ginger, brown sugar, white sugar, eggs, pumpkin purée, oil, rum, vanilla, milk, nuts (optional).
👩🍳 Instructions
- Preheat oven to 350°F (175°C).
- Mix dry ingredients in one bowl.
- Whisk wet ingredients (pumpkin, oil, rum, vanilla, sugars, eggs) in another.
- Combine both gently.
- Pour batter into loaf pan and bake 55–65 mins.
- Cool 10 mins before removing, then cool completely.
🍽️ Notes
- Substitute rum with orange juice for a kid-friendly version.
- Add a rum glaze: mix 1 cup powdered sugar + 2 tbsp rum + 1 tsp vanilla.
- Use half whole wheat flour for a heartier texture.
🧘 Nutrition (per slice)
Calories: 235 | Fat: 10g | Carbs: 32g | Protein: 3g | Sugar: 18g
Pro Tips from My Kitchen 💡
- Don’t skip the nutmeg it’s what makes the pumpkin flavor truly shine.
- Use dark rum for deeper flavor; light rum gives a more subtle note.
- Test early ovens vary, so check at 50 minutes to avoid overbaking.
- Double the batch! This freezes beautifully for up to 3 months.
Why You’ll Love This Pumpkin Bread
This bread combines everything we love about fall the coziness of pumpkin, the gentle kick of rum, and the comfort of nutmeg. It’s perfect for breakfast, dessert, or an afternoon treat with coffee. Every bite feels like a little escape into warmth and nostalgia.
So grab your mixing bowl, put on your favorite cozy sweater, and let’s bake something that smells like happiness. Because, after all, food isn’t just about eating it’s about sharing love and creating memories.
Short 100-Word Story Version
Hi, I’m Inaya from Crete! I learned to cook from my grandmother, who always said good food starts with love. One chilly autumn morning, I mixed pumpkin, rum, and nutmeg and suddenly, my kitchen smelled like home. This Pumpkin Bread with Rum & Nutmeg is soft, fragrant, and perfectly spiced. Every slice reminds me that cooking isn’t about perfection; it’s about joy. Whether you bake it for family or friends, it’ll fill your home with warmth and your heart with happiness. Cozy, simple, and delicious this bread is fall comfort in every bite.
