If there is one thing I love as much as the PSL at Starbucks in the fall, it is the pumpkin bread. It’s one of my favorite things in the world to go, get both of those for breakfast and sit in the cafe to get some work done so I’m not distracted in my house. That being said, it gets expensive to do that too often. So I decided to recreate that experience at home with this incredible pumpkin bourbon loaf. Combined with my slow cooker pumpkin spiced lattes, and locking myself away in our spare bedroom/office for some distraction free quiet, mornings at home became much more productive.
Once they cooled, I froze one loaf and cut myself a slice from the other one to enjoy with an afternoon coffee pick me up. Oh my goodness, I loved that I didn’t have to head out to the cafe to get one of my favorite fall experiences. Hope you all enjoy these pumpkin bourbon loaves too! xoxo
This pumpkin bourbon loaf is such a deeply flavored, wonderful take on classic pumpkin bread for a delectable fall treat at breakfast or dessert!
- coconut oil cooking spray for the pans
- 1 stick butter
- 1 can pumpkin puree 15 ounces
- 1/2 cup melted coconut oil
- 4 whole eggs
- 1/4 cup bourbon
- 1 tablespoon vanilla
- 3 cups coconut flour
- 1 3/4 cup granulated sugar
- 2 teaspoons pumpkin pie spice
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cardamom
- 1/2 teaspoon salt
Pre-heat the oven to 350 and line two 9 inch loaf pans with parchment paper. Then spray both loaf pans with coconut flavored cooking spray really well. For the batter, first brown the stick of butter. Add it to a small pan and let it melt over medium heat, then start to bubble and become golden and nutty smelling. Keep an eye on it as it can turn to brown butter really quickly. Set it aside to cool. Meanwhile, get out a medium bowl and combine the pumpkin puree, coconut oil, and eggs in it. In a glass measuring cup, combine the bourbon and vanilla, then add enough water to bring it to the 2/3 cup mark. Finally, in a large mixing bowl, whisk the flour, sugar, pumpkin pie spice, baking powder, nutmeg, cardamom and salt together to aerate the dry ingredients.
Pour the cooled brown butter into the bowl with the pumpkin, eggs and coconut oil and whisk it all together thoroughly. Then pour that and the bourbon mixture into the bowl with the dry ingredients and stir it all together well until it becomes a thick, soft dough. Divide the dough in half and press one half into each prepared loaf pan firmly so that it is a solid loaf. Place the loaf pans on a sheet tray and bake them for about 50-60 minutes, until golden and a toothpick comes out from the center cleanly. Let them cool, then slice and enjoy!