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.

Pour the cooled brown butter into the bowl with the pumpkin, eggs, and coconut oil and whisk it all together thoroughly. Then pour that and the bourbon mixture into the bowl with the dry ingredients and stir it all together well until it becomes a thick, soft dough.

Divide the dough in half and press one half into each prepared loaf pan firmly so that it is a solid loaf.

Place the loaf pans on a sheet tray and bake them for about 50-60 minutes, until golden and a toothpick comes out from the center cleanly.

Let them cool, then slice and enjoy!