Its Whiskey Wednesday!!!
So let’s talk about one of my new favorite bourbons in this week’s recipe, Wyoming Whiskey’s small batch bourbon whiskey. Throughout the Instagram bourbon community, I kept seeing & reading all these wonderful things about this bourbon. With a flavor profile of vanilla, butter, cinnamon, & toffee this sounded exactly like what I needed to enhance my favorite pumpkin bread recipe. Luckily the fine people at Wyoming Whiskey sent me a bottle of their small batch whiskey to pair with my next recipe.
I couldn’t have been more excited and I couldn’t wait to open it, even if it was only 9 o’clock in the morning! I opened it up and poured myself a dram, immediately on the nose I got a little bit of an astringent smell, but that soon settled into a lovely smell of vanilla, a mix of caramel & toffee with a slight hint of rose. That first sip, aaaaah it was exactly what I was expecting & more! Such depth from those baking spices like cinnamon, nutmeg & allspice, creamy & rich brown butter taste, a finish of a sweet & delicious vanilla bean latte, needless to say I was hooked and ready to bake!
My inspiration for this pumpkin bread came from another NY Times recipe, their Pumpkin Bread with Brown Butter & bourbon, which is absolutely incredible and the perfect treat to go along with that pumpkin latte of yours! (or any other kind of morning drink, even bourbon!) For me as soon as September 1st hits, the smell of this pumpkin bread is made several times a month throughout the fall & winter months. But as with most of my recipes, I had to re-create this to be gluten free for me to enjoy. After several trials, I was finally able to have the perfect GF brown butter bourbon pumpkin bread, so I would never miss out again with my favorite fall/winter treat.
Now as always whether you choose to go full gluten or gluten-free (which you honestly can not tell the difference) don’t forget to add in a little dab of this perfectly paired bourbon, Wyoming Whiskey. If you do decide to go gluten free, I have found the absolute best combo of flours for this is to use an all purpose GF flour & a GF bread flour like Gluten Free Mama’s Coconut blend and Pamela’s GF Bread Mix. The combo of the two is what will give you that true bread like texture, light, airy & crumbly.
When ever you get that pumpkin feeling, this is the best (and most addicting) go to pumpkin treat to make throughout the fall & dreary winter months. Guaranteed to give you that warm comfort of a hug you need!
Enjoy & Remember to #EatResponsibly
- 280 g Gluten free all purpose flour
- 140 g Gluten free Bread flour
- 1 3/4 C. Brown Sugar
- 1 tsp. Xantham Gum
- 1 1/2 tsp. Baking Soda
- 1 tsp. Baking Powder
- 1 tsp. salt
- 1 tsp. Cinnamon
- 1/2 tsp. Ginger
- 1/2 tsp. Ground Cardamon
- 1/4 C. Wyoming Whiskey
- 1 Tbsp. Vanilla
- 1 15oz Can of Pumpkin puree
- 1 Stick of Butter + 3 Tbsp. Bourbon + 1 tsp. sugar + 1/2 tsp. vanilla
- 4 eggs @ room temp
- 1/2 C. Canola oil
- In a sauce pan over medium heat add 1 stick of butter & allow the butter to melt & brown. (A great way to know your butter is browning beside the color, is it will start to smell nutty.) Once the butter has browned, remove from heat and add in 3 Tbsp. bourbon, 1 tsp. sugar & 1/2 tsp. vanilla, stir and set aside to cool.
- In a large plastic mixing bowl add in your wet ingredients one at a time, stirring thoroughly after each ingredient. Add in the eggs one at a time and whisk the into the pumpkin puree. Stir in the brown butter, once it has cooled. When thoroughly mixed together set aside & leave at room temp.
- In another bowl whisk together all of your dry ingredients.
- Slowly stir in the wet ingredients to the dry & mix thoroughly. The dough will be thick, smooth and gummy.
- Grease two loaf pans and divide the batter filling each pan 1/2 way up, smooth out the top with the back of a spoon. Set in the fridge to rest for 20 mins.
- Preheat your oven to 350 degrees
- Remove the loaf pans from the fridge & place into the oven. cook for 50-60 minutes.
- when the loafs are done and you can stick a tooth pick in & it comes out clean, remove from the oven & leave in the pan for 10 mins before transferring to a wire rack.
This recipe makes two loaves at a time. these easily can be made in bulk & you can freeze them for a later time. They are easy to defrost for a later date.