Week 8: Bourbon Pumpkin Pecan Bread

Bourbon Pumpkin Pecan Bread
Posted on Tasty Kitchen

Makes: 2 loaves
Prep: 10 minutes
Baking: 70 minutes

1 C Brown Sugar
1 C Sugar
4 Eggs
2/3 C Vegetable Oil
1 can Pumpkin Puree (15 Oz.)
1 3/4 C Flour, white "regular" flour
1 3/4 C Flour, whole-wheat
1 Cup Buttermilk
1/3 C Bourbon (Jim Beam)
2 tsp Baking Soda
1 1/2 tsp Salt
1 tsp Baking Powder
1 1/2 tsp Cinnamon
1 tsp Nutmeg
1/2 tsp Allspice
1/2 tsp Cloves
1/4 tsp Ground Ginger
1 1/2 C Chopped Pecans

Mix the first five ingredients in a large bowl. Add half of the flour, stir until just mixed. Mix in the buttermilk and bourbon. Mix in the remaining flour, soda, salt, baking powder and spices. Fold in the pecans.

Pour into two greased 9 x 5 loaf pans. Bake at 350 degrees for 1 hour 10 minutes, or until a tester comes out clean. (Check at 1 hour.)

I used parchment paper instead of greasing the loaf pans. I also decided to add half a bag of mini chocolate chips I found in the cupboard while digging for the pecans. They were a nice touch. I'll definitely make this again.