Yes, this pumpkin bread with brown butter and bourbon is awesome all on its own. But check out these 8 unexpected uses for leftovers!
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Pumpkin bread with brown butter and bourbon 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, Pumpkin bread is another story. This pumpkin 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. I think 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
- Pumpkin Bread Pudding. Everyone knows that quick breads taste great in bread pudding. Pumpkin Bread Pudding? Bring it on!
- 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!
- Trifle or Tiramisu. Cube these puppies up and layer them in a trifle, or as a base for pudding, or even a fall tiramisu.
- 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!
- Pumpkin Bread Sundays. Manservant would love this with ice cream. French vanilla sitting on a base of pumpkin bread…topped with caramel syrup. Drooling!
- 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.
- 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.
- 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. Pumpkin Bread with brown butter is versatile. What would you use leftover pumpkin bread for? Yes, I know. You could just eat it!
A Few More Quick Breads:
Please Try the Pumpkin Bread and SHARE it too!
Pumpkin Bread with Brown Butter and Bourbon is subtle and slightly sweet which makes it perfect for eating and toasting and many other things!
1 stick unsalted butter
1/4 c bourbon or apple cider
1 T vanilla
1 15 oz can pumpkin puree
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.
Keywords: pumpkin bread, quick bread, bread,
This year I got together to start the gift giving season out right. My friends and I in the Boho tribe are offering you the chance to win a gorgeous, bright red KitchenAid Mixer. Just follow the cues below to get your party started!
Boho Holiday Giveaway 2018
If you don’t have a KitchenAid stand mixer, you’re missing out on one of the most useful and durable pieces to own. We’re giving away a 5 qt. KitchenAid Artisan stand mixer in candy apple red, just in time for the holidays!
Click on the rafflecopter below to enter to win. The more options you complete, the more chances you have of winning.
The only mandatory option is to leave a comment below the post – We want to know what you would do with the mixer – keep it or give it to someone special for the holidays?
Good Luck, and Happy Holidays from the Boho Tribe!
This giveaway is sponsored by the following content creators/influencers:
Shea Goldstein – Dixie Chik Cooks
Mary Marshall – Cooking with Mary and Friends
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Ann Krause – Sumptuous Spoonfuls
Abbe Odenwalder – This Is How I Cook
Michaela Kinkel – An Affair From The Heart
Liz Weber Berg – That Skinny Chick Can Bake
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Diane Baker – Canning and Cooking at Home
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Lynn Vining – Southern With a Twist