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Brown Butter Bourbon Pumpkin Bread

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This brown butter bourbon pumpkin bread is rich, moist, and warmly spiced, made with almond, coconut, and tapioca flours for a naturally gluten-free loaf. The browned butter adds nutty depth, while bourbon brings subtle warmth and complexity.

Ingredients

1/4 cup (4 tbsp) butter or ghee, plus more for greasing

1 (15 oz) can pumpkin puree (about 2 scant cups)

4 large eggs

1 cup coconut sugar

2 tbsp bourbon (or apple juice/water)

2 tsp vanilla extract

1 1/2 cups almond flour

3/4 cup tapioca starch (or arrowroot starch)

1/4 cup coconut flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp finely ground sea salt

1 1/2 tsp cinnamon

1/2 tsp ground ginger

1/4 tsp ground allspice

Instructions

  1. Preheat oven to 350°F and grease a loaf pan with butter or ghee.
  2. Melt butter in a small pan over medium heat until golden brown and nutty; cool slightly.
  3. In a large bowl, whisk pumpkin puree, eggs, coconut sugar, bourbon, and vanilla until smooth.
  4. Stir in the browned butter until incorporated.
  5. In a separate bowl, mix almond flour, tapioca starch, coconut flour, baking soda, baking powder, salt, cinnamon, ginger, and allspice.
  6. Gradually add dry ingredients to wet mixture, stirring just until combined.
  7. Pour batter into the prepared loaf pan and smooth the top.
  8. Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Substitute bourbon with apple juice or water for an alcohol-free version.

Add nuts or chocolate chips for extra texture and flavor.

For dairy-free, replace butter with ghee or coconut oil.

Bake batter as muffins (20–25 minutes) instead of a loaf for quicker servings.

Nutrition

Find it online: https://justsosavory.com/brown-butter-bourbon-pumpkin-bread/