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Good morning! I hope your week is off to a great start, mine has been a repeat of last week, lots of contractors, barking pups and general mayhem. But the end is near and the bathroom looks fabulous so it is all worth it.
This past week while I was homebound I worked and baked everyday and one of the things I made was this scrumptious Bourbon Pumpkin Bread with Spice Swirl. Pumpkin bread is one of my favorite Fall treats and this bread is hands down better than any bread I have ever made. The crunchy sugar and nut topping and the swirl in the middle makes it a special treat to serve at breakfast of for dessert.
Bourbon Pumpkin Bread with Spice Swirl
Recipe from Better Homes & Gardens 100 Best Pumpkin Recipes 2018
3 2/3 cups sugar
1 cup finely chopped pecans
2 1/2 teaspoons pumpkin pie spice
3 1/3 cups all-purpose flour
2 teaspoon baking soda
1 1/2 teaspoon salt
1 15 oz. can pumpkin
1 cup vegetable pil
1/3 cup water
1/4 cup bourbon or water
Preheat oven to 350. Grease the bottoms and 1/2″ up the sides of two 9 x 5 inch loaf pans. I like to line my pans with a strip of parchment paper as well so that I can life it out easier. In a small bowl combine 2/3 cup of the sugar, pecans, and 1 1/2 tsp. of the pumpkin pie spice.
In a large bowl combine the remaining cups of sugar, pumpkin, eggs, oil, the water, and the bourbon. Add all at once to the flour mixture. Stir the mixture until combined, but do not over mix. Spread half the batter into prepared pans, then sprinkle 1/2 of the nut mixture over the batter. Repeat with the remaining batter and the sugar/nut mixture.
Bake the loaves for 60-75 minutes or until a toothpick inserted into the center comes out clean. Cover the loaves loosely with foil the last 15 minutes if needed to prevent over browning. Cool the bread in the pans on a wire rack for 10 minutes. Remove from the pans and cool completely on the wire racks.
Have you been baking for Fall? What have you made? Sweet or savory recipes? Please share your recipes with us!
Have a great day.