This Rum Raisin Pumpkin Bread is the perfect Fall treat. Beautifully flavored with pumpkin puree, Fall spices, and rum-soaked raisins.
Place raisins and rum in a small bowl. Soak for at least 8 hours or overnight.
Spray two 8" X 4" loaf pans with nonstick spray or grease well with butter. Preheat oven to 350 degrees.
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
Place oil and both sugars into mixing bowl and mix until combined. Add eggs and continue mixing until well blended. Add pumpkin puree and mix until incorporated.
With mixer on low speed, gradually add in flour mixture. Mix just until no more flour is visible.
Using a spatula, fold in pre-soaked raisins and rum.
Divide evenly into two loaf pans. Bake for 45-55 minutes (exact time will depend on darkness of loaf pan and oven variations) or until toothpick inserted in center comes out with only a few moist crumbs.
Allow to cool on wire rack. Once cool, spread with rum icing, if desired (recipe below).
In a small bowl, combine powdered sugar, rum, and milk until free of lumps. Mixture should be a thick, but spreadable consistency. Spread on top of cooled pumpkin bread.
To freeze: Allow loaf to cool and wrap well in plastic wrap and then in foil. Place into freezer safe bag. Freeze for up to 3 months. Allow to defrost at room temperature.