Bourbon-Infused Brown Butter Pumpkin Bread

1. Preheat Oven

Preheat your oven to 350 degrees Fahrenheit, positioning the rack in the center. Prepare two 8-inch loaf pans by either greasing them with butter or lining them with parchment paper.

2. Brown the Butter

Melt the butter in a large skillet over medium-high heat. Let it cook until it starts to brown, which should take about 5 to 7 minutes. You'll know it's ready when the frantic bubbling subsides and the milk solids turn brown, giving off a nutty aroma.

3. Prepare Liquid Base

In a glass liquid measuring cup, combine the bourbon and vanilla. Add enough water to this mixture to reach a total of 2/3 cup.

4. Mix Wet Ingredients

In a large mixing bowl, whisk together the bourbon mixture, pumpkin purée, eggs, and oil until smooth and well-combined. Scrape the browned butter into the pumpkin mixture and stir it in thoroughly.

5. Combine Dry Ingredients

In another large bowl, whisk together the all-purpose flour, whole wheat flour, light brown sugar, baking soda, fine sea salt, ground cinnamon, ground ginger, and ground cardamom.

6. Mix Wet and Dry Ingredients

Pour the wet pumpkin mixture into the bowl with the dry ingredients. Stir until just combined, making sure not to overmix to keep the bread tender.

7. Divide and Bake

Divide the batter evenly between the two prepared loaf pans. Place the pans on a rimmed baking sheet to catch any potential spills and make it easier to handle. Bake in the preheated oven for 50 to 60 minutes, or until a tester or toothpick inserted into the center of the loaves comes out clean.

8. Cool and Serve

Once baked, allow the bread to cool completely in the pans. This cooling step is crucial for the best texture and ease of removal from the pans. Enjoy the rich, autumnal flavors of your Bourbon-Infused Brown Butter Pumpkin Bread.