Video: Pumpkin Bread With Brown Butter and Bourbon

"This hearty pumpkin bread is a sophisticated twist on the traditional version with the addition of bourbon (teetotalers can substitute apple cider), browned butter and cardamom. Everybody loves pumpkin bread, but this year, try adding brown butter and bourbon. Mix your bourbon with vanilla and some water. Add that to a bowl full of pumpkin puree, eggs and oil. I love to use olive oil because it has a slightly savory flavor, which works really well with all the sweetness."

"Divide the batter between your two prepared pans and then bake them at 350 for 50 to 60 minutes. It's got a very tender texture for loaf cake, but you can slice it and it's perfect for toasting. This hearty pumpkin bread is a sophisticated twist on the traditional version with the addition of bourbon (teetotalers can substitute apple cider), browned butter and cardamom."

Browned butter and bourbon (or apple cider for teetotalers) are incorporated into pumpkin puree with vanilla, water, eggs, and oil to create a rich batter. Olive oil is recommended for its slightly savory flavor that balances the loaf's sweetness. Cardamom adds a warm, aromatic note alongside the browned butter. The batter is divided between two prepared loaf pans and baked at 350 for 50 to 60 minutes. The finished loaf has a tender, cake-like texture that slices well and is ideal for toasting.

Read at www.nytimes.com