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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Pumpkin Bread w/Brown Butter & Bourbon   
    Categories: Breads, Squash, Spices   
         Yield: 2222 servings   
       
       1/2 c  Unsalted butter   
       1/4 c  Bourbon (or apple cider)   
         1 tb Vanilla   
     1 3/4 c  Pumpkin purée; (15 ox can)   
         4 lg Eggs   
       1/2 c  Olive oil   
         2 c  A-P flour   
         1 c  Whole wheat flour   
     1 3/4 c  Light brown sugar   
     1 1/2 ts Baking soda   
         1 ts Fine sea salt   
         1 ts Ground cinnamon   
       1/2 ts Ground ginger   
       1/2 ts Ground cardamom   
       
     Set oven @ 350ºF/175ºC and arrange a rack in the center.   
     Grease the insides of two 8" loaf pans with butter or   
     line with parchment paper.   
        
     In a large skillet, melt 1/2 cup (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 a fragrant, nutty brown, 5 to 7 minutes.   
     Brown butter can burn quickly, so watch it carefully. (A   
     tip: You will know your brown butter is almost ready   
     when the frantic sound of bubbling begins to die down,   
     so use your ears as well as your eyes and nose.)   
        
     In a glass liquid measuring cup, combine bourbon and   
     vanilla. Add water until you reach the ? cup mark. In a   
     large bowl, whisk together bourbon mixture, pumpkin   
     purée, 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 all-purpose flour,   
     whole wheat flour, brown sugar, baking soda, salt,   
     cinnamon, ginger and cardamom. Pour liquid ingredients   
     into dry ingredients and stir to combine.   
        
     Divide batter between the two greased loaf pans. Place   
     them on a rimmed baking sheet and transfer to oven. Bake   
     for 50 to 60 minutes or until a tester or toothpick   
     inserted into the center of the loaf comes out clean.   
     Allow bread to cool completely before removing from pan.   
        
     By: Melissa Clark   
        
     Yield: Two 8" loaves   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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