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Pumpkin Bourbon Loaf Recipe

★★★★★

4.6 from 138 reviews
  • Author: Ethan
  • Total Time: 1 hour 10 minutes
  • Yield: 2 loaves (each 9-inch loaf pan) 1x

Description

This Pumpkin Bourbon Loaf is a moist and flavorful treat perfect for fall or any time you crave a spiced, aromatic bread. Made with coconut flour and enriched with rich brown butter, pumpkin purée, and a touch of bourbon, this loaf combines warm pumpkin pie spices with the subtle nuttiness of browned butter for a deliciously unique twist. The loaf is easy to prepare and bakes to a golden perfection, ideal for breakfast, snacks, or dessert.

Ingredients

Scale

For the Loaf

  • 1/2 cup Butter
  • 1 can (15 oz) 100% Pumpkin Purée
  • 1/2 cup Coconut Oil
  • 4 Large Eggs
  • 1/4 cup Bourbon
  • 1 tablespoon Vanilla Extract
  • 3 cups Coconut Flour
  • 1 3/4 cups Granulated Sugar
  • 2 teaspoons Pumpkin Pie Spice
  • 1 1/2 teaspoons Baking Soda
  • 1/2 teaspoon Ground Nutmeg
  • 1/2 teaspoon Ground Cardamom
  • 1/2 teaspoon Salt

For Preparation

  • Coconut Oil Cooking Spray (as needed)
  • Water (to adjust bourbon mixture to 2/3 cup)

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (176°C). Line two 9-inch loaf pans with parchment paper and generously spray them with coconut oil cooking spray to prevent sticking.
  2. Brown the Butter: In a small pan over medium heat, melt the 1/2 cup of butter. Allow it to bubble and turn golden with a nutty aroma, watching closely to avoid burning. Remove from heat and set aside to cool slightly.
  3. Combine Wet Ingredients: In a medium bowl, mix together the pumpkin purée, coconut oil, and eggs until well incorporated.
  4. Prepare Bourbon Mixture: In a glass measuring cup, combine bourbon and vanilla extract, then add enough water to reach a total volume of 2/3 cup. Stir to blend.
  5. Mix Dry Ingredients: In a large mixing bowl, whisk together coconut flour, granulated sugar, pumpkin pie spice, baking soda, ground nutmeg, ground cardamom, and salt to aerate and evenly distribute the spices and leavening.
  6. Combine All Mixtures: Pour the cooled brown butter into the medium bowl with pumpkin mixture and whisk thoroughly. Then add this wet mixture along with the bourbon mixture into the bowl with dry ingredients. Stir until a thick, soft dough forms.
  7. Fill Loaf Pans: Divide the dough evenly in half and firmly press each half into the prepared loaf pans to form solid loaves.
  8. Bake the Loaves: Place the loaf pans on a baking sheet and bake in the preheated oven for 50 to 60 minutes, or until the loaves turn golden and a toothpick inserted in the center comes out clean.
  9. Cool and Serve: Allow the loaves to cool completely before slicing. Enjoy as a delicious autumn treat or share with friends and family.

Notes

  • You can substitute the bourbon with apple cider or orange juice if you prefer a non-alcoholic version.
  • Be careful while browning the butter as it can quickly go from browned to burnt.
  • Ensure the loaves are fully cool before slicing to maintain their structure.
  • This loaf is best stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • Because this recipe uses coconut flour, it has a different texture than traditional wheat flour breads—denser and more moist.
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Keywords: pumpkin loaf, bourbon pumpkin bread, coconut flour bread, fall recipes, spiced pumpkin loaf

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Find it online: https://theethankitchen.com/pumpkin-bourbon-loaf-recipe/