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!Print
- 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
- 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.
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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