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Pumpkin Bread with Brown Butter, Toasted Pecans and Bourbon

 

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This is the perfect Thanksgiving pumpkin bread! It seriously is. Yes, we all have our traditional favorites but you really should give this one a try. It’s moist and nutty and very pumpkiny (yes, we know, that is not an actual word :-) ). And if your are wondering if you can taste the booze in it, you can’t. It just adds a nice rich deep flavor…..You can also make the bread a couple of days ahead of Thanksgiving so you have one less thing to do. Just wrap tight and keep in a cool place. And don’t forget, making small give-away loaves are always fun!! Happy Thanksgiving!!

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Pumpkin Bread with Brown Butter, Toasted Pecans and Bourbon

 

Ingredients:

 

1/2 (1 stick) unsalted butter

3/4 cup chopped pecans

1/4 cup bourbon (or in this cast we used B & B cause we love it however, you can sub apple cider or water)

1 tablespoon vanilla

1 3/4 cups pumpkin puree, homemade or canned (1 15-oz can)

4 eggs

1/2 cup canola oil

2 cups all-purpose flour

1 cup whole wheat flour

1 3/4 cups light brown sugar

1 1/2 tea baking soda

1 tea fine sea salt

2 1/2 teaspoons ***pumpkin pie spice

 

Directions:

 

Heat oven to 350 degrees F and arrange a rack in the center of your oven. Spray two 8-inch loaf pans with baking non-stick spray.

In a large skillet, melt 1/2 cup (1 stick) butter over medium-high heat. Reduce heat to medium, add chopped pecans and cook until the frothy white milk solids of the butter sink to the bottom of the pan and turn a nutty brown color. Here is an important heads-up – You will know your brown butter is almost ready when the crazy sound of bubbling begins to settle down, so pay attention!!

In a glass measuring cup, combine the bourbon and vanilla. Add water until you reach the 2/3 cup mark. In a large bowl, whisk together bourbon mixture, pumpkin puree, eggs and oil. With a spatula, scrape all the brown butter from the skillet into the pumpkin mixture and stir to combine.

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.

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 in the center of the loaf comes out clean. Allow bread to cool completely before removing from pan.

*** If you don’t have pumpkin pie spice you can make your own > 1 tea cinnamon, 1/2 tea ground ginger, 1/2 tea ground cardamon

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