Bourbon Pumpkin Bread Recipe

By Richard Thomas

Bourbon’s sweet character and vanilla notes make a natural companion for the pumpkin spices of cinnamon, nutmeg and ginger, and I’ve already explored bourbon pumpkin pie for this web magazine. Another way to go is bourbon pumpkin bread, although if we were being honest about pumpkin bread it would be better to call it “pumpkin cake.”

All you need to do with this is take whatever your standard pumpkin bread recipe and add a couple of shots of bourbon. If you don’t have one, use mine as provided below:

Ingredients
2 cups of flour
2 cups of sugar
1 cup of vegetable oil
1 tsp of baking powder
1 tsp of baking soda
2 eggs
1 can (15 oz) of pumpkin
1/2 cup of raisins
2/3 tbsp of cinnamon
1 tsp of nutmeg
1 tsp of ginger
1 tsp cloves powder
2 shots (3 oz.) of bourbon whiskey
Crisco/vegetable shortening (optional)

Start by pre-heating your oven to 350 F (175 C) and greasing your pan. If you don’t have Crisco or something like it to grease the pan, use vegetable oil instead.

Put all your ingredients together in a mixing bowl and stir until thoroughly blended. Pour the contents into your greased baking pan and put that in the oven for 40 to 45 minutes. Remove from the oven and allow to cool before serving.