My Fella loves bourbon and he’s made me a fan too. Mostly though, I just love food made with booze, especially desserts! I made this recipe for Pumpkin Bread last fall with my students to sell at an Election Day bake sale. I’ve since tweaked the recipe to make it Whiteout friendly and reduced the oil. Oh yeah, and I included bourbon! The addition of the bourbon was actually inspired by this recipe for Bourbon Spiked Banana Bread on Sassy Radish who does a lot of cooking with bourbon.
This is a super easy recipe and with all of the yummy spices, the flavor actually gets better a few days after baking. This recipe yields 3 loaves so it is great for gift giving. I love to eat this sliced, toasted and topped with either butter, cream cheese or all natural peanut butter. Great for breakfast, brunch or even dessert.
Bourbon Pumpkin Bread
- 15 oz. can pumpkin puree (1 3/4 c.)
- 4 eggs
- 1/2 c. vegetable oil or 1 stick melted butter
- 1/2 c. apple sauce (I prefer to just add an additional 1/2 c. pumpkin puree)
- 2/3 c. bourbon (Teetotalers can substitute 2/3 c. water or apple cider, yum!)
- 2 c. agave nectar
- 3 1/2 c. whole wheat pastry or spelt flour
- 2 tsp. baking soda
- 1/2 tsp. fine grain sea salt
- 1 Tb. pumpkin pie spice (OR 1 tsp. cinnamon, t tsp. nutmeg, 1/2 tsp. ground clove, 1/4 tsp ground ginger)
Preheat oven to 350 F. Prepare three standard loaf pans (or 6-8 mini loaf pans) with non-stick spray and dust with flour. You could line the loaf pans with parchment paper but I have not had any concerns with the loaf sticking to the pan.
Mix wet ingredients in a large bowl and set aside. Combine dry ingredients and stir into wet mixture until just blended. Be careful not to over stir.
Bake for about 50 minutes (20-30 min for mini loaves) and check with a toothpick.