Pumpkin Bread With Brown Butter and Bourbon Recipe (2024)

I think the most effective way to get bourbon flavor is to omit the bourbon from the recipe and drink it straight with a slice of this bread instead.

I made this with applesauce instead of oil (the brown butter adds enough oily flavor on its own); it came out absolutely delicious. Fantastic recipe! Perfect fall treat.

Everyone loved this with the following tweaks:1/2 tsp of baking soda1/2 tsp of baking powder2/3 cup bourbon, no waterdouble the cinnamon, ginger, and cardamomIt was very moist and flavorful!

I adjusted the bourbon to seven Manhattans

Yes, I've done it many times.

For those who want to taste more bourbon, add another 1/4 cup of Bourbon after wet ingredients have been incorporated into the dry ingredients. To minimize the taste of the baking soda make sure to mix dry ingredients really well.

Wonderful recipe! I did double the spices and I also mixed the dry ingredients very carefully so as not to taste the baking soda. I will definitely cook this again but next time I'll reduce the baking soda to 1/2 tsp and add 2 tsp of baking powder.

For those with only one bread pan who need to make loaves back to back: this makes about 6 cups of batter in total, so 3 cups per pan.

Finally got around to making this (used bourbon), and my friends are still raving and asking for the recipe. Next time I'll add walnuts and bump up the spices (my preference), but I LOVED the fact that this isn't a super sweet loaf, and was saying I need to toast a piece and put peanut butter on it for breakfast...

The baking soda reacts with the brown sugar to make it rise, though I'm sure the powder couldn't hurt!

I used rum and the results were excellent - don't know how it compares to using bourbon, but everyone loved it

Made this tonight and am in love. I did make a few very minor alterations. I melted 1/2 c coconut shortening in place of oil, used dark brown sugar because that's what I had and subed water with bourbon...hiccup. Finally, I made a glaze with 10x sugar, cream and cinnamon plus, you guessed it, more bourbon and glazed while still warm. Best ever pumpkin bread.

Has anyone tried to use a bundt pan for this recipe? If so, what changes were made and did you add a glaze?

Seems to me some golden raisins might be a good addition. Anything else?

I loved this recipe so much and it kept moist for a while.

We had puréed butternut squash so we substituted it for the pumpkin. We used cider, not bourbon 1 and 1/2 c light brown sugar rather than 1 and 3/4Added in 1 c chopped walnutsand 1 and 1/2 c chocolate chips- which we probably didn’t need to addFlavor of batter is spectacular

Double bourbon, double spices. Add chocolate chips. Cut baking soda by half and add BP. Can’t really taste brown butter but probably still helps. Could skip that step.

So, I made this and followed the recipe closely. I did amp up the spices a bit and added a tad bit more bourbon. It took 45 minutes to bake. The verdict is mostly positive. The bread/cake was very moist, with a nice pumpkin flavor. But there was a slightly bitter taste for me - either the bourbon or the cardamon.

I made this with the bourbon and was surprised that I could still taste it - it's very subtle - even with the rich pumpkin puree and all the spices. My husband went nuts - he loves pumpkin bread on any occasion, but as soon as he smelled it cooking, he couldn't wait to try it. Fantastic flavor, very moist and delicious.

I tried it with cake flour instead of all purpose flour. Came out lighter and fluffier. Will try again with more bourbon and more spices.

would like to know this as well "Cooking time for 8 mini loaf pans (for gift-giving)?"Thank you

I know probably no one else is interested in calories but this is way on out there:Nutritional analysis per serving (2 servings)1877 caloriesIs one serving an entire loaf?

2 tea rasal.hanout. Metal pan. Just blend dry and wet for moist and flake. half tea b soda half tea powder

I tea rasal hanout plus ginger.

Upped spices. Rasal hanout and garam masala. Fold wet into dry for moist and flake.

I made it as written except for using rye flour in place of whole wheat, which I didn’t have. The result was overly moist and heavy—ok only when heated. If I made it again, I’d omit the water.

Made a few changes to the recipe. I’m not a fan of wheat flour, so I used 3 cups of flour and added two handfuls of walnuts.The bread was delicious.I made it as part of my Holiday gifts.

Great! Had to grind fresh cardamom, so halved the amount as it was pretty potent, and this worked out perfectly. Decrease soda to 1/2 tsp and added 1T baking powder. Otherwise made with no changesI suspect you could do 2:1 whole wheat, rather than 1:2 whole wheat, and have a similarly tasty bread Kept well, I think it might’ve even tasted better on the second or third day.

I had a pumpkin left over from a farm share and my son is a distiller. Made this (twice) and it is so delicious. Moist and flavorful.