Good lawd did this Brown Butter Bourbon Pumpkin Bread give me a run for my money. Literally, when you add up the cost of ingredients that went in the garbage in an effort to get this loaf right. The funny thing is that I thought it would be easy, since I already have lots of quick bread and muffin recipes on this site. Nope. I have a feeling that pumpkin likes me about as much as I like it!
After 4 tries, I finally got this Brown Butter Bourbon Pumpkin Bread right.
Sometimes when I have recipe failures, the results are edible but not quite perfect. In this case, the loaves were mushy and gross. Garbage. I came really close to giving up and never buying another can of pumpkin again, but I’m glad I gave it one last shot!
I love the way it finally turned out: It has a nice nuttiness from the brown butter, and there is just enough bourbon to give it a little something, not enough to be overpowering.
If you know me, you know it’s funny that of all recipes, this is the one I had to make over and over again. I don’t even really like pumpkin! I just don’t understand why people get so excited about it, but who am I to take away someone’s weird squash joy?
I do really love this Brown Butter Pumpkin Bread, though. It might just be my annual pumpkin baking project. It is delectable with a generous slathering of butter, and would be incredible with cream cheese, too.
Looking for more pumpkin recipes? I have a few!
Brown Butter Bourbon Pumpkin Bread
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 25 minutes
- Yield: 1 loaf
- Category: Baked Goods
- Cuisine: American
Ingredients
- 1/4 cup (4 tablespoons) butter or ghee, (plus more for greasing the pan (you can also use Tin Star Foods Brown Butter Ghee))
- 1 15 ounce can pumpkin ((about 2 scant cups))
- 4 large eggs
- 1 cup coconut sugar
- 2 tablespoons bourbon ((or apple juice or water if you don't want to use bourbon))
- 2 teaspoons vanilla extract
- 1 1/2 cups almond flour
- 3/4 cup tapioca starch ((or arrowroot starch))
- 1/4 cup coconut flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon finely ground sea salt
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
Instructions
- Preheat the oven to 350ºF and butter a 9×5 inch bread pan.
- To make the brown butter: In a small skillet over medium heat, melt the butter. Swirl the pan as it cooks and watch it closely. The butter will foam, and then once the foam settles, the milk solids will begin to brown, and will start to smell nutty. Remove from the heat once that happens. Set aside.
- In a large bowl, whisk together the pumpkin, eggs, coconut sugar, bourbon, and vanilla until smooth. Slowly pour in the brown butter, whisking while you pour.
- In a medium bowl, whisk the dry ingredients – almond flour, tapioca starch, coconut flour, baking powder, baking soda, salt, cinnamon, ginger, and allspice.
- Add the dry ingredients to the wet ingredients and whisk until just incorporated.
- Pour into the greased bread pan and smooth out the top. Bake for 65-75 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool completely before removing from the pan and slicing.
Notes
It is easy to under-bake this loaf, it will look cooked and bounce back when you poke it, but resist the urge to pull it out too early. Mine turned out best when I let it get dark brown on the top.
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Ann says
Mmmm, I have already seen and prepared sooo many recipes of pumpkin breads, but this one is absolutely new for me. Firstly, the addition of bourbon, and secondly, brown butter… In the photo it looks great and very appetizing. I will definitely try to make this pumpkin bread according to your recipe. By the way, it’s ridiculous to admit, but only after seeing your photo, I thought of the fact that I can spread something on this bread, I mean, cream or frosting, like a sandwich. Thank you for the recipe!
zenbelly says
Thanks, Ann! I really love the brown butter and bourbon in this, adds some nice depth. And YES on the cream cheese or frosting!
Jessica says
I am so excited about this recipe! I have made this recipe at least 4 times (and am heating up the oven to make another loaf!) It makes for an easy breakfast and my picky kids like it too. I love that it is easy and healthy for breakfast or a snack. Great work on this recipe! I look forward to more!
zenbelly says
Thanks, Jessica! I’m so glad to hear that you and the kids love it!
Melanie says
Haven’t made this yet but going to the store to get the ingredients. Can you make these into muffins?
zenbelly says
definitely! Probably about 20 minutes, but keep an eye on them.
Sydnee says
Fantastic recipe! I had to make some last minutes substitutions. I subbed brown sugar for the coconut sugar and cassava flour for the tapioca starch. The browned butter really makes this special.
zenbelly says
Thanks, Sydnee! I’m so glad you loved it.
Michele says
Do you think I could make this in a decorative loaf pan? Thanks
zenbelly says
Sure! Just keep an eye on it in regards to timing
Craig says
I’ve made this recipe a couple times in Ohio, and absolutely loved it! I moved to Colorado and just attempting to make it again. Only thing I fear is that following this recipe to the T might prove to be lacking something in a higher altitude.
zenbelly says
Please keep me posted! I’m basically AT sea level here in SF, so can’t test recipes for high altitude. I know there’s a conversion chart somewhere on the googles…
Elizabeth says
Great recipe! For those who need to reduce sugar, I used 1/2 cup organic brown sugar and found it sweet enough. I also used 2 tsp cinnamon, and added 3/8 teaspoon each of turmeric, allspice, and nutmeg.
Mary says
Sounds yummy!
I assume that one could use regular flour in the total amounts of gluten free ingredients?
Thank you
zenbelly says
I wouldn’t, unless you’re okay with the very real possibility that it will be a total flop. Regular flour does not act the same as the gluten-free flours in this recipe, which was written for their properties.