This pumpkin bourbon loaf is such a deeply flavored, wonderful take on classic pumpkin bread for a delectable fall treat at breakfast or dessert!
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!