Pumpkin Bread With Brown Butter And Bourbon Food
PUMPKIN BREAD WITH BROWN BUTTER AND BOURBON
This hearty pumpkin bread is a sophisticated twist on the traditional version with the addition of bourbon (teetotalers can substitute apple cider), browned butter and cardamom.
Provided by Melissa Clark
Categories breads, quick breads, dessert, side dish
Time 1h15m
Yield Two 8-inch loaves
Number Of Ingredients 14
Steps:
- 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.
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- 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.
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Pumpkin Bread With Brown Butter and Bourbon By Melissa Clark. Yield Two 8-inch loaves; Time 1 hour 15 minutes; Email Share on Pinterest Share on Facebook Share on Twitter. Jim Wilson/The New York Times This hearty pumpkin bread is a sophisticated twist on the traditional version with the addition of bourbon (teetotalers can substitute apple cider), browned butter …
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