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.