MMMMM----- Recipe via Meal-Master (tm) v8.06
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
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