Soft, spiced, and just the thing to have with your morning coffee — or really, any time of day.
Here’s a little fun fact: pumpkin bread didn’t really become a household favorite until the 1930s, when canned pumpkin started showing up on grocery store shelves. Before then, pumpkin was used mostly in pies and savory dishes. Once canned pumpkin became accessible, people everywhere began baking loaves filled with pumpkin and warm spices. The tradition stuck, and now it’s one of the flavors we can’t imagine autumn without.
Part of the magic is how a simple pumpkin spice loaf can make a whole house feel cozy. The mornings turn cooler, the light feels softer, and suddenly the kitchen becomes the most inviting room in the home. It’s not just about baking, it’s about the hum of the mixer, the smell of cinnamon and nutmeg in the air, and the first warm slice that rarely even makes it to a plate.
This version has all the comfort of the classic, but with a spirited twist: a splash of Kōloa Spice Rum. The rum doesn’t overpower — instead, it gently lifts the spices, deepens the pumpkin flavor, and adds a subtle caramel note that makes every bite linger. It’s the kind of loaf that has people wandering into the kitchen just to ask, “What’s in the oven?”
Think of it the way a cinnamon roll becomes extra indulgent with a drizzle of glaze, or how apple cider tastes brighter when a cinnamon stick is stirred inside. Rum works the same way in baking, it enhances what’s already there and makes the flavors shine just a little longer.
This isn’t just a loaf of bread — it’s comfort food, elevated. Perfect for your morning coffee, to bring warmth to your fall table, or to wrap up as a thoughtful gift for someone special. It’s simple, cozy, and unforgettable.
Servings
About 8–10 slices
Ingredients
1 ¾ cups all-purpose flour (or gluten-free 1:1 baking blend — see note)
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 ½ teaspoons ground cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
¼ teaspoon cloves
1 cup pumpkin purée (not pie filling)
1 cup brown sugar, lightly packed
2 large eggs (room temperature)
¼ cup unsweetened applesauce
¼ cup plain Greek yogurt (2% or full-fat - room temperature)
¼ cup milk (dairy or non-dairy)
2 tablespoons Kōloa Spice Rum
1 teaspoon pure vanilla extract
Instructions
Prep the Pan
Grease a 9x5-inch loaf pan and line it with parchment paper, leaving a little overhang on the sides for easy lifting later. Preheat your oven to 350°F (175°C) so it’s nice and hot by the time your batter is ready.
Culinary Tip: A parchment sling makes removing the loaf simple and keeps the edges neat.
Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and all the spices until well combined. This step helps evenly distribute the spices, so every bite carries that warm, cozy pumpkin spice flavor.
Mix the Wet Ingredients
In a large bowl, whisk the pumpkin purée, brown sugar, eggs, applesauce, Greek yogurt, milk, Kōloa Spice Rum, and vanilla extract until the mixture is smooth and well blended. You should see the batter take on a rich orange color with a lovely aroma of spice and rum.
Culinary Tip: Room-temperature eggs and yogurt blend more smoothly into the batter and create better texture.
Combine Wet and Dry
Add the dry mixture into the wet ingredients in two additions, stirring gently with a spatula or wooden spoon. Mix only until no streaks of flour remain.
Culinary Tip: Overmixing can make the loaf dense — stir until the last streak of flour just disappears, then stop. The batter should look thick but pourable.
Bake
Pour the batter evenly into the prepared loaf pan, smoothing the top with the back of a spoon. Place the pan in the center of the oven and bake for 50–60 minutes, or until a toothpick inserted into the middle comes out clean or with just a few moist crumbs attached.
Culinary Tip: If the top starts browning too quickly, tent loosely with foil during the last 10–15 minutes of baking.
Doneness Check
Pumpkin loaves can be a little tricky since they stay moist in the center. A toothpick inserted into the middle should come out clean or with just a few crumbs attached. For the most accurate check, use an instant-read thermometer — the loaf is done when the center reaches 200–205°F (93–96°C).
Cool and Slice
Let the loaf cool in the pan for about 10 minutes, then carefully lift it out using the parchment overhang. Transfer to a wire rack and allow it to cool completely before slicing.
Culinary Tip: Slicing too soon can cause the loaf to crumble — waiting gives it time to set and makes for clean, beautiful slices.
No-Rum Substitution
Replace the 2 tablespoons of Kōloa Spice Rum with:
2 tablespoons milk (or non-dairy milk)
plus ¼ teaspoon cinnamon and ¼ teaspoon vanilla extract
This keeps the same moisture level in the batter while mimicking the warmth and depth the rum brings.
Optional Tweaks
For a slightly richer crumb, increase the Greek yogurt to ⅓ cup and reduce the milk to 3 tablespoons.
For a bolder spice kick, add an extra pinch of ginger or allspice.
Prefer it sweeter? Stir in a handful of walnuts, chocolate chips or dried cranberries. If adding mix-ins, keep it to ½–¾ cup and toss them with 1 tsp flour so they don’t sink.
Culinary Tips for the Perfect Pumpkin Spice Loaf
Greek Yogurt & Applesauce Combo: Keeps the loaf oil-free yet moist and flavorful.
Rum’s Role: The alcohol bakes off, leaving warm spice, vanilla, and caramel notes that amplify the pumpkin and spice.
Gluten-Free Option: Swap flour for a 1:1 gluten-free blend with xanthan gum; let batter rest 5–10 minutes before baking for best texture.
Flavor Deepens Overnight: Wrap cooled loaf tightly and enjoy the next day for richer spice notes.
Why It Works
This loaf is all about balance. Pumpkin provides natural sweetness and moisture, Greek yogurt adds richness, applesauce keeps the crumb tender, and Kōloa Spice Rum ties everything together with gentle warmth. It’s not about making the loaf taste like rum — it’s about letting the rum quietly enhance what’s already there.
The result is a bake that feels familiar yet elevated. Comfort food with a spirited twist.
Serving Ideas
Morning Coffee Pairing:
Strong Kona brew or cinnamon-spiced latte
Black tea with honey
A weekend splash of Kōloa Coffee Rum over ice
Ways to Enjoy:
Spread with maple or pumpkin butter
Dust with powdered sugar
Top with a simple maple glaze for dessert
Storage
Wrap cooled loaf tightly in plastic wrap or foil.
Store at room temperature up to 2 days
Refrigerate up to 5 days
Freeze individual slices up to 2 months
Reheat gently for best flavor and texture.
Mahalo for Subscribing to The Island Spirit Kitchen
Your support makes it possible to share recipes like this that bring The Spirit of Aloha™ into everyday kitchens.
If you’ve enjoyed this recipe, consider becoming a paid subscriber. It’s the best way to stay inspired and unlock all the flavor.
Mahalo nui loa,
Nicole
The Island Spirit Kitchen