Pumpkin Bread With Brown Butter and Bourbon
(or apple cider)
This hearty pumpkin bread is a sophisticated twist on the traditional version with the addition of bourbon
(teetotalers can substitute apple cider), browned butter and cardamom.
Pumpkin Bread With Brown Butter and Bourbon
Yield: two x 8" loaves
Prep time: 15 MinCook time: 1 HourTotal time: 1 H & 15 M
This hearty pumpkin bread is a sophisticated twist on the traditional version with the addition of bourbon (teetotalers can substitute apple cider), browned butter and cardamom.
Ingredients
Instructions
- Heat oven to 350°F and arrange a rack in the center. Grease the insides of two 8-inch loaf pans with butter or line with parchment paper.
- 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.)
- 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.
- 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 into the center of the loaf comes out clean. Allow bread to cool completely before removing from pan.