Pumpkin Bread with a Twist: Spiced Rum & Orange Zest Delight

Every year, as the leaves turn and the air takes on that crisp edge, I find myself craving something more than just standard pumpkin pie. This recipe transforms pumpkin bread into a lively celebration of flavors—bright orange zest, a splash of spiced rum, and a hint of cinnamon that dances on the tongue. It’s like autumn in every bite, but with a playful kick that surprises even the most seasoned pumpkin lovers.

What makes this bread stand out is its slightly indulgent twist, perfect for cozy mornings or unexpectedly festive afternoons. It’s more than just a quick bake; it’s a nostalgic relic reimagined for today’s taste buds, with enough warmth and cheer to brighten any seasonal table. Plus, it’s surprisingly simple to whip up, even if you’re not a baking pro.

WHY I LOVE THIS RECIPE?

• It captures the essence of fall with fresh orange zest and cinnamon, smelling like a holiday candle.
• Adding spiced rum gives it an unexpected depth I can’t resist—like a cozy secret.
• The moist texture with a crunchy sugar crust echoes memories of childhood treats.
• It’s versatile enough for breakfast, snack, or late-night indulgence.
• Every slice sparks a little joy—just enough chaos to keep things interesting.

AVOID MY DISASTER (You’re Welcome)

• FORGOT to check oven temperature—bread was underbaked and soggy. Always preheat!
• DUMPED in too much nutmeg—overpowered the pumpkin. Use sparingly and taste as you go.
• OVER-TORCHED the edges—caused a burnt smell. Cover with foil halfway through baking.
• MISSED adding the orange zest—missed out on bright flavor. Stir zest into dry ingredients first.

QUICK FIXES THAT SAVE YOUR DAY

• When bread is too dense—splash in a little extra buttermilk and fold gently.
• Patch a sunken middle with a sprinkle of sugar and a quick back-in-the-oven.
• Shield the edges with foil if they brown too fast.
• When in doubt, add a splash of orange extract for a fresh zing.
• When the smell turns too burnt—crack open windows, and gently lower oven temp.

In these cool months, pumpkin bread isn’t just comfort food—it’s a chance to connect with nostalgia while experimenting with exciting flavors. The vibrant scent of orange and warmth of spice fill my kitchen with a festive glow, making even the simplest mornings special.

Its forgiving nature means you can make adjustments on the fly, turning a basic batter into a memorable treat. Sharing slices feels like offering a little piece of seasonal joy, one that keeps the spirit of fall alive well past Halloween.

Spiced Pumpkin Banana Bread with Orange Zest and Rum

This pumpkin banana bread combines the moist, tender crumb of a classic quick bread with festive flavors like orange zest, cinnamon, and a splash of spiced rum. The batter is mixed and baked until golden, resulting in a slightly dense texture with a crunchy sugar crust on top. Its appearance is a warm, inviting loaf with a lovely rise and vibrant citrus flecks throughout.

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Main Course

Cuisine American

Servings 8

Calories 250 kcal

Equipment

• Mixing bowls
• Whisk
• Rubber Spatula
• Loaf Pan
• Oven

Ingredients

  

• 1 3/4 cups all-purpose flour sifted
• 1 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg use sparingly
• 1/2 tsp salt
• 3/4 cup granulated sugar
• 1/2 cup light brown sugar tightly packed
• 1/2 cup unsalted butter melted and cooled slightly
• 2 large eggs
• 1 cup pumpkin puree preferably canned
• 2 small ripe bananas mashed
• 2 tbsp orange zest
• 2 tbsp spiced rum

Instructions

 

• Preheat your oven to 350°F (175°C) and grease a standard loaf pan.
  
• In a large mixing bowl, whisk together the sifted flour, baking soda, cinnamon, nutmeg, and salt until evenly combined.
  
• In a separate bowl, stir together the granulated sugar, light brown sugar, and melted butter until smooth and fragrant.
  
• Add the eggs one at a time to the butter mixture, whisking well after each addition to develop a smooth batter.
  
• Mix in the pumpkin puree, mashed bananas, orange zest, and spiced rum until the mixture is uniform and slightly fluffy.
  
• Gradually fold the dry ingredients into the wet mixture with a spatula, just until combined and no dry streaks remain.
  
• Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Sprinkle a little sugar on top for a crunchy crust.
  
• Bake in the preheated oven for about 50 minutes, or until a toothpick inserted in the center comes out clean and the loaf is golden brown.
  
• Remove the bread from the oven and let it cool in the pan for 10 minutes to set, then transfer to a wire rack to cool completely.
  
• Once cooled, slice thickly to reveal the moist crumb flecked with orange zest and specks of cinnamon.
  
• Serve slices on their own or with a generous smear of butter for a delightful treat.
  

Notes

Ensure not to over-mix once the dry ingredients are added to keep the bread tender. Feel free to add chopped nuts or dried fruit for extra texture.

Keyword banana, bread, pumpkin, rum, spiced, zest

After all the baking chaos and flavor experiments, this pumpkin bread remains a favorite. It’s a reminder that even in the busiest weeks, a little dedicated time in the kitchen sparks warmth and happiness. That aromatic burst of cinnamon and citrus always seems to carry me through unpredictability with a smile.

Whether for a casual brunch or a quick gift, this recipe has a way of making ordinary days special. It’s comfort, with a touch of mischief—ready to surprise you and your loved ones at the table.

Try more of our recipes:

Zeus’s Secret Snack: The Olympian Cheesecake That’s Causing Chaos in the Bakery The 15-Minute Peanut Butter Pie That’ll Make You Ghost Your Delivery App Tart Tango: When Rhubarb and Blackberry Elope in a Crumbly Love Nest! Trick-or-Treat Alchemy: The Candy Corn Fudge That’ll Bewitch Your Taste Buds!