Brown Butter Bourbon Pumpkin Bread

This brown butter bourbon pumpkin bread is one of my favorite fall bakes. It’s rich, moist, and full of warm spices, with just the right touch of nuttiness from the almond flour. I love how the browned butter adds depth, while the bourbon gives it a subtle warmth and complexity. It’s the kind of loaf that fills my kitchen with an irresistible aroma and tastes even better the next day.

Why You’ll Love This Recipe

I love this recipe because it balances indulgence with wholesome ingredients. The blend of almond flour, coconut flour, and tapioca starch makes it naturally gluten-free, while still keeping the texture soft and tender. I enjoy how flexible it is I can stick with bourbon for a cozy flavor or swap it out with apple juice for a family-friendly version. The spices make every slice taste like autumn in a bite.

Ingredients

1/4 cup (4 tablespoons) butter or ghee, (plus more for greasing the pan (you can also use Tin Star Foods Brown Butter Ghee))
1 15 ounce can pumpkin ((about 2 scant cups))
4 large eggs
1 cup coconut sugar
2 tablespoons bourbon ((or apple juice or water if you don’t want to use bourbon))
2 teaspoons vanilla extract
1 1/2 cups almond flour
3/4 cup tapioca starch ((or arrowroot starch))
1/4 cup coconut flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon finely ground sea salt
1 1/2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I start by preheating the oven to 350°F and greasing a standard loaf pan with butter or ghee.
2. In a small pan, I melt the butter over medium heat, letting it cook until it turns golden brown and develops a nutty aroma. I set it aside to cool slightly.
3. In a large bowl, I whisk together the pumpkin puree, eggs, coconut sugar, bourbon, and vanilla extract until smooth.
4. I stir in the browned butter, mixing until fully incorporated.
5. In another bowl, I combine the almond flour, tapioca starch, coconut flour, baking soda, baking powder, sea salt, cinnamon, ginger, and allspice.
6. I gradually add the dry ingredients to the wet mixture, stirring until just combined.
7. I pour the batter into the prepared loaf pan and smooth the top.
8. I bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
9. I let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Servings and Timing

This recipe makes 1 loaf, yielding about 10 slices. It takes me about 15 minutes to prepare and around 55 minutes to bake.

Variations

Sometimes I fold in chopped pecans or walnuts for extra crunch. I also enjoy adding dark chocolate chips to make it a little more indulgent. For a dairy-free version, I use ghee or coconut oil instead of butter. If I want extra spice, I sprinkle a little nutmeg or cloves into the batter.

Storage/Reheating

I store the pumpkin bread in an airtight container at room temperature for up to 3 days, or in the fridge for up to 1 week. It also freezes well I slice it, wrap the pieces individually, and store them in a freezer bag for up to 3 months. To reheat, I warm a slice in the microwave for 15–20 seconds or toast it lightly.

FAQs

Can I make this pumpkin bread without bourbon?

Yes, I substitute with apple juice or water, and it still tastes delicious.

Can I use fresh pumpkin puree instead of canned?

Yes, I use homemade puree, but I make sure it’s thick and not watery.

Is this bread gluten-free?

Yes, the almond flour, tapioca starch, and coconut flour make it naturally gluten-free.

Can I make muffins instead of a loaf?

Yes, I divide the batter into a muffin tin and bake for about 20–25 minutes.

What can I use instead of coconut sugar?

I sometimes use brown sugar or maple sugar as substitutes.

How do I know when the butter is browned enough?

I cook it until it smells nutty and has golden brown specks at the bottom of the pan.

Can I make this dairy-free?

Yes, I use ghee or coconut oil instead of butter.

How can I make the bread more moist?

I add an extra tablespoon of oil or a spoonful of applesauce to the batter.

Can I add mix-ins to the batter?

Yes, I love adding nuts, seeds, or chocolate chips for extra texture.

Does the bourbon flavor come through strongly?

It’s subtle it adds warmth and depth without overpowering the pumpkin and spices.

Conclusion

I love making this brown butter bourbon pumpkin bread when I want something cozy, fragrant, and full of fall flavors. It’s rich but not too heavy, with the perfect balance of sweetness and spice. Whether I enjoy it plain, toasted with butter, or alongside a hot cup of coffee, it’s always a comforting treat I look forward to.

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