While I’m going to hold on to the last bit of summer weather for as long as it lasts, I can’t deny that there’s a chill in the air and the tourists are (mostly) gone. Fall is coming, and it’s time to start making my favorite fall recipe: Whiskey Pumpkin Bread. Click here for my delicious Whiskey Pumpkin Bread Recipe!
Click here for my delicious Whiskey Pumpkin Bread Recipe!
I’m reposting this recipe from last fall!
So despite the snow that Tahoe has gotten lately, I’m still considering it fall! I said that one of my Fall Bucket List Goals was to perfect a Whiskey S’more Cookie recipe. Well, I haven’t quite finalized that recipe yet, but I did come up with a pretty delicious recipe for whiskey-based fall classic – Whiskey Pumpkin Bread. I based this recipe off of a couple of classic pumpkin bread recipes and this one featuring bourbon. I really like how the bread turned out – it’s not as sweet as some recipes and the whiskey flavor is definitely noticeable.
- 1 cup canned pumpkin
- 1 cup packed brown sugar
- 1/3 cup melted coconut oil
- 1/3 cup whiskey + 1 tbsp (I love Bulleit Rye Whiskey)
- 1 tsp vanilla
- 2 eggs
- 1 3/4 cup all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp cloves
- 1/2 tsp salt
- Preheat the oven to 350 degrees and grease 1 large loaf pan. I like coconut oil.
- Mix together the canned pumpkin, brown sugar, coconut oil, whiskey, and eggs in a large bowl.
- In another large bowl, combine flowers, baking soda, baking powder, ginger, cinnamon, nutmeg, cloves and salt.
- Slowly add dry ingredients into the wet ingredients and mix well.
- Pour into pan and bake for 50 – 55 minutes. Check with a toothpick or knife for done-ness.
- Cool on a rack or plate, slice and try not to eat the whole thing in one sitting.