Pumpkin Bread With Brown Butter and Bourbon
Updated Nov. 14, 2022
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
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Ingredients
- ½cup (1 stick) unsalted butter
- ¼cup bourbon (or use water or apple cider)
- 1tablespoon vanilla
- 1¾cups pumpkin purée, homemade or canned (1 15-ounce can)
- 4eggs
- ½cup olive or other oil (such as canola)
- 2cups all-purpose flour
- 1cup whole wheat flour
- 1¾cups light brown sugar
- 1½teaspoons baking soda
- 1teaspoon fine sea salt
- 1teaspoon ground cinnamon
- ½teaspoon ground ginger
- ½teaspoon ground cardamom
Nutritional analysis per serving (2 servings)
1877 calories; 61 grams fat; 33 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 5 grams polyunsaturated fat; 285 grams carbohydrates; 17 grams dietary fiber; 132 grams sugars; 35 grams protein; 1723 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees and arrange a rack in the center. Grease the insides of two 8-inch loaf pans with butter or line with parchment paper.
- Step 2
In a large skillet, melt ½ cup (1 stick) butter over medium-high heat. Reduce heat to medium and cook until the frothy white milk solids sink to the bottom of the pan and turn a fragrant, nutty brown, 5 to 7 minutes. Brown butter can burn quickly, so watch it carefully. (A tip: You will know your brown butter is almost ready when the frantic sound of bubbling begins to die down, so use your ears as well as your eyes and nose.)
- Step 3
In a glass liquid measuring cup, combine bourbon and vanilla. Add water until you reach the ⅔ cup mark. In a large bowl, whisk together bourbon mixture, pumpkin purée, eggs and oil. With a spatula, scrape all the brown butter from the skillet into the pumpkin mixture and stir to combine.
- Step 4
In another large bowl, whisk together all-purpose flour, whole wheat flour, brown sugar, baking soda, salt, cinnamon, ginger and cardamom. Pour liquid ingredients into dry ingredients and stir to combine.
- Step 5
Divide batter between the two greased loaf pans. Place them on a rimmed baking sheet and transfer to oven. Bake for 50 to 60 minutes or until a tester or toothpick inserted into the center of the loaf comes out clean. Allow bread to cool completely before removing from pan.
Private Notes
Comments
I think the most effective way to get bourbon flavor is to omit the bourbon from the recipe and drink it straight with a slice of this bread instead.
I adjusted the bourbon to seven Manhattans
I made this with applesauce instead of oil (the brown butter adds enough oily flavor on its own); it came out absolutely delicious. Fantastic recipe! Perfect fall treat.
Excellent. Hers is how to make a low glycemic version, and also ensure that is fudgey and delicious: 1. Instead of sugar, sub: 1 cup monkfruit–erythritol blend 2 tablespoons molasses 2. Do not overmix: • Whisk dry ingredients together fully • Fold into wet just until no flour streaks remain • Stop immediately • Batter should look almost lumpy • Smooth the top gently • Do NOT bang the pan; it deflates this delicate batter • Do NOT swirl; you’ll ruin the crumb 3 Baking schedule: Minutes 0–30 • Bake uncovered • Don’t open the oven Minute 30 • Check color If it’s browning too quickly (molasses can cause early color), tent loosely with foil. Minutes 30–55 • Continue baking • Don’t poke or test yet Minute 55 Start testing for doneness: Insert a thin skewer (not a toothpick; too short). Test at the deepest center, and again nearer the side. It should come out with a few moist crumbs.
If I make this with pumpkin that I purreed from ones that I grew in my garden, which seem to yield a more watery and less dense puree than you get in a store-bought can, should I make any adjustments?
Mine looks drier than the photo. Adding a glaze would be a good option. Also I should have adjusted for baking at altitude. I added walnuts and doubled the spices. I didn't have bourbon or much vanilla so I used apple cider vinegar and a little bit of Kahlua.