This recipe is modified from the source to cut out extra fat and boost flavor.

Source

https://cooking.nytimes.com/recipes/1017797-pumpkin-bread-with-brown-butter-and-bourbon

Change Log

  • Swapped unsweetened applesauce for oil
  • Swapped extra bourbon for water
  • Swapped dark brown sugar for light
  • Increased cinnamon and ginger slightly
  • Chose 4 cardamon pods instead of measured amount

Special Equipment

  • 2 9" loaf pans
  • Parchment Paper

Pre-heat Oven

  • Pre-heat over to 350°F
  • Move rack to center position

Ingredients

  • 113 grams (1 stick) unsalted butter
  • ¼ cup bourbon (plus extra; see notes below)
  • 1 tablespoon vanilla
  • 1 ¾ cups pumpkin purée (Roast Pumpkin)
  • 4 eggs
  • ½ cup unsweetened applesauce
  • 256 grams all-purpose flour
  • 120 grams whole wheat flour
  • 350 grams dark brown sugar
  • 1 ½ teaspoons baking soda
  • 5 grams fine sea salt
  • 10 grams ground cinnamon
  • 2 grams ground ginger
  • 4 cardamom pods; seeds ground

Preparation

Prep Pans

  • Grease the insides of two 8-inch loaf pans with butter
  • Line with parchment paper; butter the paper
  • Dust with flour

Brown Butter

  • In a large skillet, melt 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.
  • Brown butter is almost ready when the frantic sound of bubbling begins to die down.

Wets

  • In a glass liquid measuring cup, combine bourbon and vanilla.
  • Add additional bourbon until you reach the 2/3 cup mark.
  • In a large bowl, whisk together bourbon mixture, pumpkin purée, eggs and applesauce.
  • With a spatula, scrape all the brown butter from the skillet into the pumpkin mixture and stir to combine.

Drys

  • In another large bowl, whisk together:
    • all-purpose flour
    • whole wheat flour
    • brown sugar
    • baking soda
    • salt
    • cinnamon
    • ginger
    • cardamom

Combine

  • Pour liquid ingredients into dry ingredients and stir to combine.

Bake

  • Divide batter between the two greased loaf pans. Use a scale to ensure equal amounts are in both 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.