¼cupbourbon or substitute an equal amount of water or buttermilk.
2cupsmashed cooked pumpkinabout 1 15-ounce can or equivalent in homemade puree (about 2 cups)
3 ½cupsall-purpose flour
1 ½teaspoonsbaking soda
2tablespoonsbourbonor enough to make a thick glaze. You can use cream if you want to.
Preheat oven to 350F.
Grease and flour 2 loaf pans. Set aside.
Add the cooking oil, brown sugar, and sugar to the bowl of a stand mixer.
Beat on medium until well mixed and the sugar starts to dissolve.
Add the eggs, buttermilk, and bourbon.
Beat on medium until very smooth.
Stir in the pumpkin.
Mix dry ingredients.
Stir the dry ingredients into the wet ingredients quickly, just until blended. Don't overmix.
Fold in the pecans.
Spoon into the prepared loaf pans and bak for 1 hour 10 minutes, or until a toothpick inserted in center comes out clean.
Glaze while slightly warm if desired.
Mix the bourbon and the confectioner's sugar until smooth, adding the bourbon a little at a time.
Spoon over pumpkin bread.
This was made in 5-inch x 10- inch sized loaf pans. (Pyrex 1.5 quart)Storage:Wrap the pumpkin loaf in plastic wrap and store it at room temperature for up to 3 days. If any slices manage to remain later than that, toss them in the freezer for up to 3 months!Expert Tip: Just don't use the pumpkin pie filling that has all of the sugar and stuff in it. You want pure pumpkin puree.
2 tablespoons of pumpkin pie spice can be used in place of the spices in this recipe.
Use whatever kind of loaf pan you have - it doesn't have to be glass.
Let cool completely before storing.
This can be made ahead, wrapped in plastic wrap and stored at room temperature for 2 days. Freeze for longer storage.
To make muffins or mini-loaves bake for 20 minutes and then check every 5 minutes until done.
The bread is done when the interior registers 200F on an instaread thermometer stuck in the center OR a cake tester or toothpick inserted in center comes out clean