Why Make This Recipe
Pumpkin Bread with Brown Butter and Bourbon is a delightful treat for any season, especially during the fall. The rich flavors of brown butter combined with warm spices and the unique hint of bourbon make this recipe stand out from regular pumpkin bread. It’s perfect for breakfast, a snack, or even dessert!
How to Make Pumpkin Bread with Brown Butter and Bourbon
Ingredients
- 1 stick unsalted butter
- 1/4 cup bourbon or apple cider
- 1 tablespoon vanilla
- 1 (15 oz) can pumpkin puree
- 4 eggs
- 1/2 cup olive or canola oil
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 3/4 cups brown sugar
- 1 1/2 teaspoons baking soda
- 1 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
Directions
- Heat oven to 350°F (175°C) and place the oven rack in the center of the oven. Grease the insides of 2 (8-inch) loaf pans.
- In a large skillet, melt 1 stick of butter over medium-high heat. Reduce heat to medium and cook until the frothy white milk solids sink to the bottom and turn fragrant and nutty brown, about 5 to 7 minutes. Watch carefully as brown butter can burn quickly; it will get quiet when ready, with no more bubbling.
- In a glass measuring cup, combine bourbon and vanilla. Add water until you reach the 2/3 mark.
- In a large bowl, whisk together the bourbon mixture, pumpkin puree, eggs, and oil. Use a spatula to scrape all the brown butter from the skillet into the pumpkin mixture and stir to combine.
- In another large bowl, whisk together the all-purpose flour, whole wheat flour, brown sugar, baking soda, salt, cinnamon, ginger, and cardamom. Pour the liquid ingredients into the dry ingredients and stir to mix well.
- Divide the batter between the two greased loaf pans. Place them on a rimmed baking sheet and transfer to the oven. Bake for 50-60 minutes or until a tester inserted into the center of the loaf comes out clean. Allow to cool before removing from pans.
How to Serve Pumpkin Bread with Brown Butter and Bourbon
Serve your pumpkin bread warm or at room temperature. It pairs wonderfully with a dollop of butter or cream cheese. You can also enjoy it plain, with a cup of coffee or tea, to truly savor its flavors.
How to Store Pumpkin Bread with Brown Butter and Bourbon
Once cooled, store the pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap the bread tightly in plastic wrap and store it in the refrigerator for up to a week or freeze it for up to 3 months. Just make sure to thaw it completely before enjoying!
Tips to Make Pumpkin Bread with Brown Butter and Bourbon
- Keep an eye on the brown butter while cooking to prevent burning. Remember—it should smell nutty and look golden brown.
- Use fresh spices for better flavor. Ground spices can lose potency over time.
- If you want a sweeter bread, consider adding chocolate chips or dried fruit to the batter.
Variation
You can substitute the bourbon with apple cider for a non-alcoholic version. This will still give you a delicious bread with a fresh, fruity taste. Additionally, try adding nuts like walnuts or pecans for extra crunch.
FAQs
Can I use pumpkin pie filling instead of pumpkin puree?
It’s best to use plain pumpkin puree for this recipe to avoid added sugars and spices that come with pie filling.
Can I make mini loaves instead of regular-sized loaves?
Yes! If using mini loaf pans, reduce the baking time to about 30-40 minutes. Check for doneness with a tester.
What should I do if my bread sinks in the middle?
This can happen if the batter is overmixed or if the bread is underbaked. Make sure to mix gently and check for doneness before removing it from the oven.