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

Title: Pumpkin Bread w/Brown Butter & Bourbon
Categories: Breads, Squash, Spices
Yield: 2222 servings

1/2 c Unsalted butter
1/4 c Bourbon (or apple cider)
1 tb Vanilla
1 3/4 c Pumpkin purée; (15 ox 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 @ 350ºF/175ºC 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 (1 stick) 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. (A
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 ? 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.

By: Melissa Clark

Yield: Two 8" loaves

RECIPE FROM: https://cooking.nytimes.com

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