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Kentucky Bourbon-Moonshine Pumpkin Bread


Kentucky Bourbon-Moonshine Pumpkin Bread

Nothing says it's the holidays to me like the smell of Pumpkin Bread. A staple from where I grew up in Iowa. My grandfather taught me to make it when I was 10 and we have been making it ever since.


Below is the recipe that I have perfected over the past 40 years. Give it a try or if you just want to skip to the good part you can order two loaves with free shipping for $20. Just drop me an EMAIL. 3 1/2 cups all-purpose flour 1/4 tsp. baking powder 2 tsp. baking soda 1 1/2 tsp. salt 1 tsp. each nutmeg, cloves, cinnamon 1 1/2 cups each granulated sugar and packed brown sugar 1 cups oil 2 cups canned pumpkin 4 eggs 1 cups Bourbon or Spirit of Choice 1 cups Semi-Sweet chocolate chips (optional)

Turn oven on to 350.

In a large mixing bowl combine flour, baking powder, and soda, salt, nutmeg, cloves, and cinnamon.  In a separate bowl combine sugar, oil, eggs, pumpkin, and spirits. Be sure to taste test your spirts continually during the baking process for quality control. Slowly combine wet ingredients into dry.  Do not overmix or mix too briskly.  That introduces air and makes the bread "fluffy", we are going for moist and dense.

If you are a real control freak like me then put all the spices, the baking powder and soda and 1/2 cup of the flour into one of those mini mixers "Magic bullet" and whip that stuff up.  Then put that into a sifter and sift into the rest of the flour.

Now you will need. 2 greased (butter) and floured 9 1/2 x 5 1/4-inch loaf pans. If using non-stick pans I still recommend a very light dusting of Pam on the bottom of the pan.  Pour evenly into both pans, try to keep the pour consistent with no air bubbles.  When full take the pans and tap them on the counter rapidly to force out any air bubbles.  Now if you are doing the chocolate chips, take them in hand and sprinkle them over the top of the bread.  Do NOT mix them. The chips are heavy and have a tendency to sink to the bottom.  Cover the whole top of the bread in chips.  Then very lightly push them just a touch into the bread.  I like to have them about 1/2 in and 1/2 out.  I don't suggest doing one loaf with and one without.  I suggest doing them in pairs. Its easier to judge when they are done and not over/undercook one.

Place in over so that the center of the loaf is about center in the oven.  Also, try to leave an inch or so between loaves if possible. Bake at 350 degrees for 60 minutes or until a toothpick comes out clean. Cool for 15 minutes. Remove from pans. Wrap in aluminum foil and place in a cool dry place.  Let sit for at least 1 day.  Best if rested for 3 to 5 days to allow flavors to mingle and moisture to return to the bread.  I prefer to serve sliced with softened butter and a side of bourbon.

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