- ½cup (1 stick) unsalted butter
- ¼cup bourbon (or use water or apple cider)
- 1tablespoon vanilla
- 1 ¾cups pumpkin purée, homemade or canned (1 15-ounce can)
- ½ apple sauce
- 2cups all-purpose flour 0r gluten-free cup for cup flour
- 1 cup oat flour
- 1¾cups light brown sugar
- 1½teaspoons baking soda
- 1teaspoon fine sea salt
- 1teaspoon ground cinnamon
- ½teaspoon ground ginger
- ½teaspoon ground cardamom
- optional (dark chocolate chips)
Heat oven to 350 degrees and arrange a rack in the center. Grease the insides of two 8-inch loaf pans with butter or line with parchment paper.
Melt ½ cup (1 stick) butter in a large skillet over medium-high heat. Reduce heat to medium and cook until the frothy white milk solids sink to the bottom of the pan and turn a fragrant, nutty brown, 5 to 7 minutes. Brown butter can burn quickly, so oversee it. (A tip: You will know your brown butter is almost ready when the frantic sound of bubbling dies down, so use your ears, eyes, and nose.)
In a glass liquid measuring cup, combine bourbon and vanilla. Add water until you reach the ⅔ cup mark. Whisk together the bourbon mixture, pumpkin purée, eggs, and oil in a large bowl. With a spatula, scrape all the brown butter from the skillet into the pumpkin mixture and stir to combine.
Whisk together all-purpose flour, whole wheat flour, brown sugar, baking soda, salt, cinnamon, ginger, and cardamom in another large bowl. Pour liquid ingredients into dry ingredients and stir to combine. Mix in 1 cup of dark chocolate chips.
Spray a bunt pan with oil, then layer with walnuts and dark chocolate chips. Por the batter over the top of the nuts and choc chips and transfer to the oven. Bake for 50 to 60 minutes or until a tester or toothpick inserted into the center comes out clean. Allow the bread to cool completely before removing it from the pan.