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      Title: Pumpkin Bread With Brown Butter & Bourbon
 Categories: Breads, Squash, Spices
      Yield: 2 Loaves

    1/2 c  Unsalted butter
    1/4 c  Bourbon or apple cider
      1 tb Vanilla
  1 3/4 c  Pumpkin purée (15 oz can)
      4 lg Eggs
    1/2 c  Olive oil
      2 c  A-P flour
      1 c  Whole wheat flour
  1 3/4 c  Light brown sugar
  1 1/2 ts Baking soda
      1 ts Fine sea salt
      1 ts Ground cinnamon
    1/2 ts Ground ginger
    1/2 ts Ground cardamom

  Set oven @ 350°F/175°C and arrange a rack in the center. Grease the
  insides of two 8" loaf pans with butter or line with parchment paper.

  In a large skillet, melt 1/2 cup 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.
  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.

  Recipe by Melissa Clark

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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