Pumpkin bourbon bread with maple butter

I have tried countless pumpkin bread recipes, but no matter how highly rated they may be, I always found them lacking in flavor — that is, until I stumbled across this recipe.

By

Terri

•

min read

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I have tried countless pumpkin bread recipes, but no matter how highly rated they may be, I always found them lacking in flavor — that is, until I stumbled across this recipe. I love the kick of bourbon and the blend of spices. Don’t skip the maple butter! It creates an absolutely winning combination.

(Note: The recipe is still a work in progress. I’m still trying to find the perfect blend of spice and sweetness.)

Ingredients

  • 1/4 cup unsalted butter
  • 1/4 cup bourbon
  • 1 tablespoon + 1 teaspoon water
  • 1/2 tablespoon vanilla
  • 1/2 15-ounce can pumpkin purée
  • 2 eggs
  • 1/4 cup coconut oil
  • Scant 1 cup light brown sugar
  • 1/2 cup walnuts
  • 1 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 tablespoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cardamom
  • Pinch of turmeric
  • Pinch of cloves

Directions

  1. Heat oven to 350 degrees. Grease the inside of an 8-inch loaf pan with butter and line with parchment paper.
  2. In a large skillet, melt butter over medium heat. 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. You will know your brown butter is almost ready when the bubbling sounds die down.
  3. Chop walnuts, reserve 1/8 cup finely chopped walnuts for topping.
  4. In a large bowl, whisk together bourbon, vanilla, water, pumpkin purée, eggs, oil, and brown sugar. Whisk in browned butter until thoroughly combined.
  5. In another large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, turmeric, and cloves. Add dry ingredients and mix until just combined. Stir in walnuts.
  6. Pour batter into greased loaf pan, top with remaining walnuts.
  7. Bake for 40 to 50 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.
  8. To make the maple butter, whip room-temperature butter with maple syrup.
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