Pumpkin Bread with Brown Butter and Dark Rum

This rich, flavorful pumpkin bread elevates the classic recipe with a touch of dark rum, bourbon, (or apple cider for a non-alcoholic option), nutty browned butter, and a hint of aromatic cardamom for a warm, sophisticated twist. (makes 2 loaves)

Fresh Warm Browned Butter Pumpkin Bread

Ingredients:

• ½ cup (1 stick) good quality butter

• ¼ cup dark rum or bourbon (or use water or apple cider) *I like Captain Morgan!

• 1 tablespoon vanilla 

• 1 ¾ cups homemade pumpkin purée, (1-15-ounce will do in a pinch)

• 4 eggs 

• ½ cup oil (I used half olive oil and half avocado, but canola works too!)

• 2 cups all-purpose flour

• 1 cup whole wheat flour

• 1 ¾ cups light brown sugar

• 1 ½ teaspoons baking soda

• 1 teaspoon kosher sea salt

• 1 teaspoon ground cinnamon 

• ½ teaspoon ground ginger

• ½ teaspoon ground cardamom

• Optional: ½ teaspoon pie spice

Directions:

1.   Heat oven to 350º degrees. Grease the insides of two 8-inch loaf pans with butter or line with parchment paper.

2.   In a large skillet, melt ½ cup (1 stick) of butter over medium-high heat. Once melted, reduce the heat to medium and cook, stirring occasionally, until the butter turns golden brown and smells nutty, about 5 to 7 minutes. The milk solids will sink and darken as it browns—watch closely to prevent burning. (Pro tip: The butter is nearly ready when the loud bubbling quiets down, so be sure to watch it carefully)

3.   In a glass liquid measuring cup, combine bourbon and vanilla. Add water until you reach the ⅔ 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.

4.   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.

5.   Divide batter between the two greased loaf pans. Place them on a cookie sheet and transfer to the center rack of the oven. Bake for 50-60 minutes or until a toothpick inserted into the center of the loaf comes out clean.

6.   You can allow bread to cool completely before removing from pan, if you can! ***We could only wait 5 minutes before we stole a warm slice and slathered it with some good KerrIgold Butter! Yummmmy... THE BEST!