Roast Banana-Pumpkin Breakfast Bread

3/4 cup golden raisins
1/2 cup Myer's dark rum
2 ripe bananas, unpeeled
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter, softened
2/3 cup sugar
2 large eggs
1/2 cup unsweetened coconut milk
1 teaspoon pure vanilla extract
1/2 cup toasted pumpkin seeds
Powdered sugar (optional)

Preheat the oven to 325 degrees.

In a small saucepan, combine the raisins and rum. Bring to a boil over medium heat, and let stand for 1 hour. Strain the plumped raisins and set aside; discard any remaining liquid.

Place the bananas on a cookie sheet. Bake in the oven for 12 minutes, or until the skins are black and they have started to seep. Remove from the oven , set aside, and let cool.

Sift the flour, baking powder, baking soda, and salt into a mixing bowl. Set aside. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium speed for about 3 minutes. Turn the machine to low and add 1 egg. Mix until completely incorporated and then add the second egg. Mix again until completely incorporated.

Meanwhile, squeeze the flesh of the bananas out of the skins and into a small mixing bowl. Add the coconut milk and vanilla and mash together. Add half of the banana mixture to the electric mixer bowl and blend thoroughly on low speed. Add half of the flour mixture and mix until combined. Add the remaining banana mixture, blend thoroughly, and add the remaining flour mixture; mix just enough to thoroughly blend the ingredients. Fold the pumpkin seeds and reserved raisins into the batter and pour it into a lightly greased 9 by 5-inch loaf pan.

Bake in the oven for 1 to 1 1/4 hours, or until a toothpick inserted in the center comes out clean. Cool on a rack, slice, and serve warm. Alternately, sprinkle with the powdered sugar and glaze briefly under a preheated broiler.

Makes 1 loaf.