½ cup (1 stick, 8 tbs) unsalted butter
½ cup bourbon1 tbs vanilla extract
1 (15 oz.) can pumpkin puree (or 1 ¾ cup if using homemade)
4 large eggs
½ cup canola or vegetable oil
2 cups all-purpose flour
1 cup whole wheat flour
1 ¾ cups brown sugar
1 ½ tsp baking soda
1 tsp kosher salt
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp ground cardamom
Preheat your oven to 350 F and arrange a rack in the center. Grease two 8×4-inch loaf pans.
In a small saucepan or skillet, preferably stainless steel, melt the butter over medium heat. Cook until it turns a nutty, brown color, smells heavenly, and the bubbling has started to subside. Watch it carefully as brown butter turns into burnt butter faster than humans blink. Set aside the butter and let cool slightly.
In a glass liquid measuring cup, combine the bourbon and vanilla. Add water until you reach the ⅔ cup mark. In a medium mixing bowl, whisk together the bourbon mixture, pumpkin puree, eggs, and oil. With a spatula, scrape all the brown butter from the pot into the pumpkin mixture and whisk to combine.
In a large mixing bowl, whisk together all-purpose flour, whole wheat flour, brown sugar, baking soda, salt, cinnamon, ginger, and cardamom (or allspice). Pour liquid ingredients into dry ingredients and whisk or stir to combine.
Divide batter between the two greased loaf pans. Place them on a rimmed baking sheet and transfer to the oven. Bake 50 to 60 minutes or until a cake tester inserted into the center of one comes out clean. Let the bread cool completely before removing from pan.
In a small saucepan or skillet, preferably stainless steel, melt the butter over medium heat. Cook until it turns a nutty, brown color, smells heavenly, and the bubbling has started to subside. Watch it carefully as brown butter turns into burnt butter faster than humans blink. Set aside the butter and let cool slightly.
In a glass liquid measuring cup, combine the bourbon and vanilla. Add water until you reach the ⅔ cup mark. In a medium mixing bowl, whisk together the bourbon mixture, pumpkin puree, eggs, and oil. With a spatula, scrape all the brown butter from the pot into the pumpkin mixture and whisk to combine.
In a large mixing bowl, whisk together all-purpose flour, whole wheat flour, brown sugar, baking soda, salt, cinnamon, ginger, and cardamom (or allspice). Pour liquid ingredients into dry ingredients and whisk or stir to combine.
Divide batter between the two greased loaf pans. Place them on a rimmed baking sheet and transfer to the oven. Bake 50 to 60 minutes or until a cake tester inserted into the center of one comes out clean. Let the bread cool completely before removing from pan.
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