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Pumpkin Bread With Brown Butter and Bourbon
Ingredients
- ½ cup unsalted butter
- ¼ cup bourbon or use apple cider
- 1 tablespoon vanilla
- 1 ¾ cups pumpkin purée homemade or canned (1 15-ounce can)
- 4 eggs
- ½ cup olive or other oil such as canola
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 ¾ cups light brown sugar
- 1 ½ teaspoons baking soda
- 1 teaspoon fine sea salt
- 1 teaspoon cinnamon ground
- ½ teaspoon ginger ground
- ½ teaspoon cardamom ground
Instructions
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Heat oven to 180 degrees C and arrange a rack in the center. Grease the insides of two 8-inch loaf pans with butter or line with parchment paper.
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In a large skillet, melt 1/2 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.)
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In a glass liquid measuring cup, combine bourbon and vanilla. Add water until you reach the 2/3 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.
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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.
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Divide batter between the two greased loaf pans. Place them on a rimmed baking sheet and transfer to oven.
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Bake for 50 to 60 minutes or until a tester or toothpick inserted into the center of the loaf comes out clean.
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Allow bread to cool completely before removing from pan.
Recipe Notes
Recipe from Melissa Clark, Jim Wilson/The New York Times
Photo from https://jalapenosandanchovies.com