Bourbon Pumpkin Bread

This quick bread is easy to make and packed full of goodness - rich, moist pumpkin bourbon flavored bread topped off with a crunchy sugar crust. Yum!

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What is Bourbon Pumpkin Bread?

Bourbon Pumpkin bread is a quick bread that is similar to banana bread except that pumpkin is added to the batter in place of bananas. The main flavor components are pumpkin, cinnamon, nutmeg, cloves, vanilla, and in this version, bourbon.

Recipe Tips for Bourbon Pumpkin Bread

Covering the bread with tin foil a little over halfway through the bake time will help with an even bake and keep the crust from getting too brown or burning.

Recipe Variantions for Bourbon Pumpkin Bread

Try adding 1/2 cup walnuts to the recipe and/or 1/2 cup chocolate chips, either white chocolate, semi-sweet, or dark chocolate.

How to Store Bourbon Pumpkin Bread

Store pumpkin bread at room temperature in an air tight container for up to two days, or store in the refrigerator for up to five days. If stored in the refrigerator, let stand at room temperature for 30 minutes, or pop in the microwave for five to ten seconds to warm to room temperature.

You can also freeze pumpkin bread easily. Just place (fully baked and cooled) in an air tight freezer container and store in the freezer for up to three months. Remove from the freezer and place in the refrigerator 24 hours prior to serving.

Helpful Kitchen Tools

• Hand Mixer or Stand Mixer with Paddle Attachment

• Measuring cups

• Measuring spoons

• Spatula

• Loaf Pan

How to Make Bourbon Pumpkin Bread

Ingredients

• 1 1/2 cups (12 oz.) Pumpkin Puree

• 1/3 cup melted butter

• 3/4 cup + 1 tablespoon raw turbinado sugar

• 1 egg, beaten

• 2 teaspoon vanilla

• 2 tablespoon bourbon

• 1 teaspoon baking soda

• 1/4 teaspoon salt

• 1 teaspoon cinnamon

• 1/2 teaspoon nutmeg

• 1/4 teaspoon ground cloves

• 1 1/2 cups flour

Directions

Preheat oven to 350℉. Grease a loaf pan.

In a large bowl or using a stand mixer, mix together pumpkin, butter, 3/4 cup turbinado sugar (reserving the extra tablespoon of turbinado sugar for later), egg, vanilla, and bourbon until well combined.

Add cinnamon, nutmeg, cloves, baking soda, salt and mix until well combined.

Add flour and mix until flour is just incorporated, careful not to over mix.

Pour batter into the greased loaf pan. Sprinkle the remaining 1 tablespoon of sugar over the top of the bread.

Place in the oven and bake for 40 minutes. Add a tent of tin foil over the top of the pan and bake for 20 more minutes or until a knife inserted in the center of the bread comes out smooth.

Let cool in the pan for 5-10 minutes before attempting to remove the loaf. Run a knife around the sides of the pan, loosening the bread on all four sides. Turn the loaf pan upside down and tap the botton of the pan. The bread should slide out of the pan easily. Flip the loaf right side up.

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Want more quick bread recipes?

• Blackberry Banana Bread

• Spiced Bourbon Chocolate Banana Bread

• Lemon Bread (with Cardamom and Poppy Seeds)

• Pink Grapefruit Loaf (with Greek Yogurt)

pumpkin, cinnamon, bourbon, fall dessert, party ideas

dessert, bread

american

Servings: 8

Author: Jessie Cagliero

PRINT RECIPE

Bourbon Pumpkin Bread

This quick bread is easy to make and packed full of goodness - rich, moist pumpkin bourbon flavored bread topped off with a crunchy sugar crust. Yum!

Prep time: 30 minutesCook time: 1 hourTotal time: 1 H & 30 M

Cook modePrevent screen from turning off

Ingredients

• 1 1/2 cups (12 oz.) Pumpkin Puree
• 1/3 cup melted butter
• 3/4 cup + 1 tablespoon raw turbinado sugar
• 1 egg, beaten
• 2 teaspoon vanilla
• 2 tablespoon bourbon
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1 1/2 cups flour

Directions

1. Preheat oven to 350℉. Grease a loaf pan.
2. In a large bowl or using a stand mixer, mix together pumpkin, butter, 3/4 cup turbinado sugar (reserving the extra tablespoon of turbinado sugar for later), egg, vanilla, and bourbon until well combined.
3. Add cinnamon, nutmeg, cloves, baking soda, salt and mix until well combined.
4. Add flour and mix until flour is just incorporated, careful not to over mix.
5. Pour batter into the greased loaf pan. Sprinkle the remaining 1 tablespoon of sugar over the top of the bread.
6. Place in the oven and bake for 40 minutes. Add a tent of tin foil over the top of the pan and bake for 20 more minutes or until a knife inserted in the center of the bread comes out smooth.
7. Let cool in the pan for 5-10 minutes before attempting to remove the loaf. Run a knife around the sides of the pan, loosening the bread on all four sides. Turn the loaf pan upside down and tap the botton of the pan. The bread should slide out of the pan easily. Flip the loaf right side up.

• Store pumpkin bread at room temperature in an air tight container for up to two days, or store in the refrigerator for up to five days. If stored in the refrigerator, let stand at room temperature for 30 minutes, or pop in the microwave for five to ten seconds to warm to room temperature.
• You can also freeze pumpkin bread easily. Just place (fully baked and cooled) in an air tight freezer container and store in the freezer for up to three months. Remove from the freezer and place in the refrigerator 24 hours prior to serving.

Recommended Products

Caraway Non-Stick Ceramic 1 lb Loaf Pan

KitchenAid Classic Series 4.5 Quart Tilt-Head Stand Mixer K45SS

Nutrition Facts

Calories

270

Fat

9 g

Sat. Fat

5 g

Carbs

42 g

Fiber

2 g

Net carbs

40 g

Sugar

22 g

Protein

4 g

Sodium

282 mg

Cholesterol

41 mg

*Nutrition is auto-calculated by recipes generator.

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