Ingredients

The following ingredients have 16 Servings
  • 1/2 cup (1 stick) unsalted butter
  • 1/4 cup bourbon (or use water or apple cider)
  • 1 tablespoon vanilla 
  • 1 3/4 cups pumpkin purée, homemade or canned (1 15-ounce can)
  • 4 eggs 
  • 1/2 cup olive or other oil (such as canola)
  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 3/4 cups light 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

Instruction

  • Heat oven to 350 degrees 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 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.)
  • 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.
  • 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.