Pumpkin Bourbon Loaf

Preheat the oven to 350 degrees F (176 degrees C). Line two 9-inch loaf pans with parchment paper. Spray both loaf pans generously with Coconut Oil Cooking Spray (as needed) .

Add the Butter (1/2 cup) to a small pan and let it melt over medium heat, until it starts to bubble and become golden and nutty smelling. Keep an eye on it as it can turn to brown butter really quickly. Set it aside to cool.

Get out a medium bowl and combine the 100% Pumpkin Purée (1 can) , Coconut Oil (1/2 cup) , and Eggland's Best Classic Eggs (4) .

In a glass measuring cup, combine the Bourbon (4 Tbsp) and Vanilla Extract (1 Tbsp) , then add enough water to bring it to the 2/3 cup mark.

In a large mixing bowl, whisk the Coconut Flour (3 cups) , Granulated Sugar (1 3/4 cups) , Pumpkin Pie Spice (2 tsp) , Baking Soda (1 tsp) , Ground Nutmeg (1/2 tsp) , Ground Cardamom (1/2 tsp) , and Salt (1/2 tsp) together to aerate the dry ingredients.