Bourbon Pumpkin Bread with Browned Butter Glaze Recipe | Bakepedia

Bourbon Pumpkin Bread with Browned Butter Glaze

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I love making quick breads, especially since you can eat them for breakfast or dessert. I do get tired of banana bread sometimes so pumpkin is a great alternative. This one has a little flavor kick from both the bourbon and the coconut oil without taking away from the warm, spicey pumpkin. Not to mention the decadent browned butter glaze that goes on top.

Bourbon Pumpkin Bread with Browned Butter Glaze

Author: Jaclyn
Makes: 1 9x5 loaf


  • 1 15 oz. can pumpkin puree
  • 2 large eggs
  • 1/2 cup melted coconut oil
  • 1/4 cup sour cream
  • 3 tablespoons bourbon
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 teaspoons baking soda
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • Browned Butter Glaze:
  • 2 tablespoons butter
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla


  1. Preheat oven to 350. Coat a 9-by-5-inch loaf pan with nonstick spray.

  2. In a large mixing bowl mix together pumpkin puree, sugars, eggs, oil, sour cream, bourbon, and vanilla and whisk until combined

  3. In a separate bowl, combine the flour, baking soda, spices and salt and whisk to combine. Slowly pour the dry mixture into the wet mixture and stir until just combined, being sure not to overmix.

  4. Pour the batter into the prepared pan smoothing the top lightly with a spatula. Bake for 60 to 70 minutes and a toothpick inserted in the center comes out clean. Tent pan with foil in the last 15 minutes of cooking if top is browning a bit fast before the center is cooked through. Allow bread to cool in pan for 10 minutes before turning out onto a wire rack to cool.

  5. To make the glaze, start by browning the butter in a saucepan. Stir in the milk, then the powdered sugar, and vanilla. If the glaze is to thick add more milk, if too thin add more powdered sugar. Drizzle over the bread and enjoy!

Author's Tips

  • This recipe is fairly versatile. If you don't have coconut oil you can replace it with vegetable oil or melted butter. You can also replace the sour cream with Greek yogurt, lowfat yogurt, or buttermilk. I've added bourbon to the glaze as well. Feel free to add chocolate chips, cranberries, or any type of nut as well.

Comments (2)

2 Responses to Bourbon Pumpkin Bread with Browned Butter Glaze

  1. Sadie September 13, 2016 at 2:06 pm #

    Do you use the whole can of pumpkin or just half? 15 oz. of pumpkin puree seems like a lot for a single loaf.

    • Dede Wilson September 19, 2016 at 12:09 pm #

      This recipe was posted by a user and we have not tested this in the Test Kitchen. I would give it a try and see!