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Easy Pumpkin Bread and 8 Ways to Use It!

Yes, this pumpkin bread with brown butter and bourbon is awesome all on its own. But check out these 8 unexpected uses for leftovers!


Brown butter and bourbon will make this easy pumpkin bread recipe shine! It will be a tasty addition to our feast this year.

I started some baking last weekend and noticed while looking at Zoe’s choices that there was no pumpkin pie listed. No mistake, she decided on a maple sugar pie and an espresso date pecan pie as her desserts of choice.

Since this kitchen aims to please, I felt we still needed something pumpkin on the table and decided to make this delightful bread. I’ve never been a huge fan of pumpkin pie so that’s OK with me.

Well, this  bread is another story. This easy bread is subtle in the way of spice.

It is not too sweet and will perfectly complement the maple challah rolls that it will join on our table. It will be luscious with maple butter and still not be too rich.

But what to do with leftovers? This recipe made two loaves, so with any luck I might be able to try some fun ideas list below!

8 Unexpected Uses for Pumpkin Bread

  1. Pumpkin Bread Pudding. Everyone knows that quick breads taste great in bread pudding. Pumpkin Bread Pudding? Bring it on!
  2. Pumpkin Bread Croutons. This might sound crazy, but I’d slice leftover bread up, dry it out and then saute them in butter to make out of this world croutons. Think how good these would be on a fall salad with squash and sage and perhaps baby kale? Yum, just yum!
  3. Trifle or Tiramisu. Cube these puppies up and layer them in a trifle, or as a base for pudding, or even a fall tiramisu.
  4. French Toast. The morning after slice up your loaf and dip it into some eggs and cream. Fry in butter. Top with maple syrup. Oh yes Zoe, we are so doing this!
  5. Pumpkin Bread Sundays. Manservant would love this with ice cream. French vanilla sitting on a base of pumpkin bread…topped with caramel syrup. Drooling!
  6. Pumpkin Bread Stuffing. So this might seem to be going backwards, however if you dried out this pumpkin bread it could become part of a wonderful stuffing. This would blend in great with any sausage. Add some cranberries and some broth and oh my, you have just made stuffing.
  7. Breakfast Stratas are always fun to make. Cube this loaf up. Mix with some eggs and milk. Add in some veggies and cheese and sausage. Yep. This would make a great breakfast strata.
  8. Pumpkin Bread Crumbs. Dry the bread. Crumble and bake until crisp. You have pumpkin bread crumbs, my friend. Perfect for sweet potatoes. Perfect for squash. Perfect to add a little extra zest to most any casserole.

And there you have it. An easy Pumpkin Bread recipe with brown butter is versatile. And delicious!

What would you use leftovers for?  Yes, I know. You could just eat it!


A Few More Quick Breads:

Blueberry Nut Bread

This Blueberry Nut Bread,

Banana Granola Toasting Bread

Banana Granola Toasting Bread

Corn Bread with Tomato Salad

cornbread with tomato salad

And don’t forget this Rum and Fruit Cake Bread!

Please Try the Pumpkin Bread and SHARE it too!



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Pumpkin Bread with Brown Butter and Bourbon

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Abbe Odenwalder
  • Prep Time: 25 Minutes
  • Cook Time: 50 -60 Minutes
  • Total Time: 85 Minutes
  • Yield: 2 Loaves 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: American


Pumpkin Bread with Brown Butter and Bourbon is subtle and slightly sweet which makes it perfect for eating and toasting and many other things!


Units Scale

1 stick unsalted butter

1/4 c bourbon or apple cider

1 T vanilla

1 15 oz can pumpkin puree

4 eggs

1/2 c olive or canola oil

2 c flour

1 c whole wheat flour

1 3/4 c brown sugar

1 1/2 t baking soda

1 t fine sea salt

1 t ground cinnamon

1/2 t ground ginger

1/2 t ground cardamom


Heat oven to 350 and place oven rack in the center of oven. Grease the insides of 2 8″ loaf pans.

In a large skillet, melt 1 stick butter over medium high heat. Reduce heat to medium and cook until the frothy white milk solids sink to the bottom of the pan and turn fragrant and nutty brown, 5 to 7 minutes. Brown butter burns fast, so watch carefully. You will know when butter is almost ready because it gets quiet…no more bubbling!

In a glass measuring cup, combine bourbon and vanilla. Add water until you reach the 2/3 mark. In a large bowl whisk together bourbon mixture, pumpkin puree, eggs and oil. With a spatula, scrape all the brown butter from the skillet into the pumpkin mixture and stir to combine.

In another large bowl, whisk together flour, whole wheat flour, brown sugar, baking soda, salt, cinnamon, ginger and cardamom. Pour liquid ingredients into dry ingredients and stir to combine.

Divind the batter between the two greased loaf pans. Place on a rimmed baking sheet and transfer to oven. Bake for 50-60 minutes or until a tester inserted into the center of the loaf comes out clean. Allow to cool before removing from pan.


Thanks Melissa Clark.



Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Tammy Catterton

Friday 23rd of November 2018

I would give to my son he love to cook & bake so thanks for a chance .

cyndi br

Friday 23rd of November 2018

I would keep it and use it a lot

Linda Tinjum

Friday 23rd of November 2018

I would keep it. I've retired and moved back to my parents' farmhouse. I've started baking again and only have a hand mixer, so this would be great!

Rosenjamie Langill

Thursday 22nd of November 2018

I would give it to my husband he's the baker here and he would make a cake from scratch for the first time using this (his dream)

Alan Haines

Thursday 22nd of November 2018

I would definitely keep this for me because I have wanted one for a long time