Maple Pecan Pumpkin Loaf with Brown Butter Bourbon Glaze

I was digging around in the freezer and found a 2-cup package of frozen pumpkin puree left over from making pumpkin cheesecake a few weeks ago, and was inspired to find something new to do with it. I had been craving banana bread but had no bananas, so decided to see what I could do with pumpkin. And what better to add to the lovely fall flavour but maple syrup? This loaf is a little dense but has a lovely moist crumb. A glaze made with nutty brown butter and bourbon makes a perfect finishing touch.

Maple Pecan Pumpkin Loaf with Brown Butter Bourbon Glaze

Loaves:
2 cups all purpose flour
1 cup whole wheat flour
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1 cup butter, partially melted
1 cup brown sugar
1 1/4 cups white sugar
1/3 cup real maple syrup
3 eggs
2 cups pumpkin puree (1 15oz can)
1 cup coarsely chopped pecans

Glaze:
1/4 cup butter
1 1/2 cups icing sugar
2 tsp bourbon
2 tbsp milk

Preheat oven to 350F and grease two 9x5 loaf pans.

In a medium bowl, combine flours, cinnamon, nutmeg, salt, baking powder and baking soda. Set aside.

Microwave butter for a few seconds to partially melt it. Pour into the bowl of a stand mixer and cream with sugars, maple syrup and eggs. Stir in pumpkin.

Slowly add dry ingredients to the pumpkin mixture, stirring until just combined. Fold in pecans, and divide batter between the prepared loaf pans. Bake at 350F until a toothpick inserted in the middle comes out clean, about 45-50 minutes. Let cool in pan for 10 minutes, then remove to a wire rack.

To make the glaze, measure icing sugar into a medium bowl.

Hat butter in a small saucepan until bubbly and golden brown. Watch the butter closely and remove from heat when it's done, it goes from golden to burnt pretty quickly.

Pour butter over icing sugar, and add bourbon and milk. Stir until smooth, and drizzle over pumpkin loaves.

Makes 2 loaves.