Brown Butter Bourbon Pumpkin Bread

Ingredients

• 0.5 cup unsalted butter (For browning)
• 15 oz pumpkin purée (Canned)
• 0.25 cup bourbon (May be substituted with apple cider vinegar if desired)
• 3 eggs
• 2 tsp vanilla extract
• 2 tbsp olive oil or other neutral oil
• 2 cup all-purpose flour
• 1 cup light brown sugar
• 1.5 tsp baking soda
• 1 tsp salt
• 2 tsp pumpkin pie spice
• 0.25 tsp nutmeg
• 0.5 cup walnuts (Chopped)

Steps

1. 1

   Place the unsalted butter in a large skillet over medium heat. Stir frequently as it bubbles and gradually caramelizes and browns. Watch it carefully so it does not burn. The butter is ready when it has a dark brown color and smells nutty and caramelized. Remove the skillet from the heat.

2. 2

   In a large bowl, combine the pumpkin purée, bourbon, eggs, vanilla extract, olive oil or other neutral oil, and browned butter.

3. 3

   In a separate bowl, combine the all-purpose flour, light brown sugar, baking soda, salt, pumpkin pie spice, and nutmeg.

4. 4

   Add the wet mixture to the dry mixture and mix for a few minutes, until a thick batter forms.

5. 5

   Add the chopped walnuts and mix until they are evenly distributed throughout the batter.

6. 6

   Preheat the oven to 350°F. Transfer the batter to a greased loaf pan.

7. 7

   Bake for 55–65 minutes, until a toothpick inserted into the center comes out clean.

Notes

The source does not specify the loaf-pan size. Brown the butter carefully; it can burn quickly after it begins to brown. Bourbon may be replaced with apple cider vinegar if desired.

Nutrition per serving

• dessert
• breakfast
• snack
• baked
• quick bread
• fall
• pumpkin
• vegetarian