Lemon Squares
Dena Kleiman, Susan Mahnke Peery
2008 ratings with an average rating of 4 out of 5 stars
2,008
1 hour
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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.
In a large skillet, melt ½ cup (1 stick) butter 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 watch it carefully. (A tip: You will know your brown butter is almost ready when the frantic sound of bubbling begins to die down, so use your ears as well as your eyes and nose.)
In a glass liquid measuring cup, combine bourbon and vanilla. Add water until you reach the ⅔ cup mark. In a large bowl, whisk together bourbon mixture, pumpkin purée, eggs and oil. With a spatula, scrape all the brown butter from the skillet into the pumpkin mixture and stir to combine.
In another large bowl, whisk together all-purpose flour, whole wheat flour, brown sugar, baking soda, salt, cinnamon, ginger and cardamom. Pour liquid ingredients into dry ingredients and stir to combine.
Divide batter between the two greased loaf pans. Place them on a rimmed baking sheet and transfer to oven. Bake for 50 to 60 minutes or until a tester or toothpick inserted into the center of the loaf comes out clean. Allow bread to cool completely before removing from pan.
I think the most effective way to get bourbon flavor is to omit the bourbon from the recipe and drink it straight with a slice of this bread instead.
I made this with applesauce instead of oil (the brown butter adds enough oily flavor on its own); it came out absolutely delicious. Fantastic recipe! Perfect fall treat.
Cooking time for 8 mini loaf pans (for gift-giving)?
Sounds delicious!
Everyone loved this with the following tweaks: 1/2 tsp of baking soda 1/2 tsp of baking powder 2/3 cup bourbon, no water double the cinnamon, ginger, and cardamom It was very moist and flavorful!
I adjusted the bourbon to seven Manhattans
Yes, I've done it many times.
For those who want to taste more bourbon, add another 1/4 cup of Bourbon after wet ingredients have been incorporated into the dry ingredients. To minimize the taste of the baking soda make sure to mix dry ingredients really well.
Wonderful recipe! I did double the spices and I also mixed the dry ingredients very carefully so as not to taste the baking soda. I will definitely cook this again but next time I'll reduce the baking soda to 1/2 tsp and add 2 tsp of baking powder.
For those with only one bread pan who need to make loaves back to back: this makes about 6 cups of batter in total, so 3 cups per pan.
Finally got around to making this (used bourbon), and my friends are still raving and asking for the recipe. Next time I'll add walnuts and bump up the spices (my preference), but I LOVED the fact that this isn't a super sweet loaf, and was saying I need to toast a piece and put peanut butter on it for breakfast...
The baking soda reacts with the brown sugar to make it rise, though I'm sure the powder couldn't hurt!
I used rum and the results were excellent - don't know how it compares to using bourbon, but everyone loved it
Made this tonight and am in love. I did make a few very minor alterations. I melted 1/2 c coconut shortening in place of oil, used dark brown sugar because that's what I had and subed water with bourbon...hiccup. Finally, I made a glaze with 10x sugar, cream and cinnamon plus, you guessed it, more bourbon and glazed while still warm. Best ever pumpkin bread.
Has anyone tried to use a bundt pan for this recipe? If so, what changes were made and did you add a glaze?
Seems to me some golden raisins might be a good addition. Anything else?
I made this into muffins for a crew of hungry high school rowers. Used cider for the bourbon and added a smoodge of ground flax for omega-3s, fiber and extra protein. Topped the muffins with brown butter icing from the adjacent pumpkin cookie recipe. They were a hit.
i followed this recipe to make cupcakes 350º for 35 minutes - doubled the spices added, - orange rind - freshly ground nutmeg - a tiny bit of ground cloves - used equal parts whole milk & water (instead of bourbon) - vodka soaked raisins - for the sugar, dark brown mexican cone shaped ‘azúcar de piloncillo’ a natural unadulterated dried liquid from mexican sugarcanes, needs to be graded with a cheese grader to granulize - Bob's Red Mill for the baking soda fluffy cupcakes great taste!
Doubling the bourbon was too much! It did not evaporate. It had a strong taste of alcohol. Interesting it went to the top of the bread and so could cut off a 1/4” layer and get a better tasting piece in the remainder. The idea of adding bourbon is to enhance the pumpkin flavor? I do like that this recipe is not sugary or oily
I loved this recipe so much and it kept moist for a while.
We had puréed butternut squash so we substituted it for the pumpkin. We used cider, not bourbon 1 and 1/2 c light brown sugar rather than 1 and 3/4 Added in 1 c chopped walnuts and 1 and 1/2 c chocolate chips- which we probably didn’t need to add Flavor of batter is spectacular
Double bourbon, double spices. Add chocolate chips. Cut baking soda by half and add BP. Can’t really taste brown butter but probably still helps. Could skip that step.
So, I made this and followed the recipe closely. I did amp up the spices a bit and added a tad bit more bourbon. It took 45 minutes to bake. The verdict is mostly positive. The bread/cake was very moist, with a nice pumpkin flavor. But there was a slightly bitter taste for me - either the bourbon or the cardamon.
I made this with the bourbon and was surprised that I could still taste it - it's very subtle - even with the rich pumpkin puree and all the spices. My husband went nuts - he loves pumpkin bread on any occasion, but as soon as he smelled it cooking, he couldn't wait to try it. Fantastic flavor, very moist and delicious.
I tried it with cake flour instead of all purpose flour. Came out lighter and fluffier. Will try again with more bourbon and more spices.
I made it again with the following modifications and taste was enhanced. Substitute cake flour for all purpose flour. Up bourbon to 1/2 cup Add 1/2 tsp ground nutmeg Add 1/2 tsp ground cloves Up cinnamon to 2 tsp Up ginger to 1 tsp Up ground cardamom to 1 tsp
would like to know this as well "Cooking time for 8 mini loaf pans (for gift-giving)?" Thank you
I know probably no one else is interested in calories but this is way on out there: Nutritional analysis per serving (2 servings) 1877 calories Is one serving an entire loaf?
2 tea rasal.hanout. Metal pan. Just blend dry and wet for moist and flake. half tea b soda half tea powder
I tea rasal hanout plus ginger.
Upped spices. Rasal hanout and garam masala. Fold wet into dry for moist and flake.
I made it as written except for using rye flour in place of whole wheat, which I didn’t have. The result was overly moist and heavy—ok only when heated. If I made it again, I’d omit the water.
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