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Drunken Pumpkin Bread

This is the most moist and delicious pumpkin bread filled with tasty treats and textures.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Breakfast, Brunch, Dessert, Side Dish, Snack
Cuisine: American
Keyword: breakfast bread, Brunch, cointreau, drunken pumpkin bread, pumpkin, pumpkin bread, side dish, snack bread
Servings: 16 pieces
Author: Carole Yu


  • Measuring Cups
  • Measuring Spoons
  • 2- 9" loaf pans
  • small mixing bowl for sifting flour
  • Large Mixing bowl
  • Parchment Paper
  • toothpick, skewer, or cake tester


  • non-stick spray
  • cups sifted flour sift first and then measure
  • tsp salt
  • 2 tsp baking soda
  • 1 tsp nutmeg
  • 2 cups sugar can add up to 2½ cup if you like more sweetness
  • 1 cup melted unsalted butter cooled to room temperature
  • 4 large eggs room temperature, lightly beaten
  • cup Cointreau can use cognac or bourbon whisky as you like
  • 2 cups pumpkin puree from a can or homemade
  • 2 cups walnuts or pecans toasted lightly and chopped
  • 2 cups raisins, orange flavored cranberries or other diced dried fruits apricots, cranberries, or dates


  • Butter and flour two loaf pans, OR cut parchment to fit.
    I measure the inside length of the loaf pan, and measure the parchment to fit the length, with the sides overlapping the edges of the pan. See the video for example at 0:44.
    Spray the inside of the loaf pans with non-stick spray and then insert the parchment paper, pressing against the sides of the pan.
  • Preheat the oven to 350°F.
  • Sift the dry ingredients together in a large mixing bowl. This includes the pre-sifted flour, salt, baking soda, nutmeg, and sugar.
  • Form a well in the middle of the dry ingredients.
    Stir in the butter, eggs, liquor, and pumpkin until no streaks of flour are left.
  • Stir in the nuts and raisins or your choice of other dry fruits.
  • Bake for 60-75 minutes or until toothpick inserted in the center is clean, and has no uncooked batter clinging to it.


Makes two 9-in loaves.
This recipe is adapted from David Lebovitz' recipe for persimmon bread.  His original recipe indicates bourbon, cognac, or brandy as the liquor.  However, I like the orange aroma, and sweet taste of Cointreau or Grand Marnier.
By pre-sifting the flour, and then sifting it together with the other dry ingredients, the pumpkin bread will be lighter and less dense than without the sifting. I promise you, it will be even more scrumptious! 
I love to use orange flavored cranberries available at most grocery stores, and split the amount with raisins.  The orange from the cranberries mimics the orange flavor and aroma of the Cointreau, or Grand Marnier.