Southern Comfort Pecan Praline Loaf
If there were only a single flavor to speak “Fall”, without a doubt it would be pumpkin. This special fall treat was adapted from my grandmother’s pumpkin loaf recipe. Granny’s recipe, of course, contained no bourbon at all as she was of the “teetotal” persuasion. Though she did occasionally imbibe moonshine with a touch of honey for medicinal reasons. Granny would never have baked or even went into the “alphabet store,” as I called it as a child, to purchase alcohol. We hope you enjoy our kicked up version of this memorable treat. If you, like Granny, are of the “teetotal” persuasion, the alcohol can be replaced with a teaspoon of rum flavoring, which contains no alcohol.
3c all purpose
2tsp baking powder
1tsp baking soda
2 tsp ground ginger
2 tsp ground cinnamon
1tsp ground nutmeg
1/8 tsp ground clove
3/4 c buttermilk
1 shot of Southern Comfort Caramel Bourbon
1.5 tsp pure Vanilla
1/2 c softened real butter
1/2 c veg oil
2.5 c dark brown sugar
4 eggs room temp
15 oz Pumpkin Purée
1c brown sugar
3 tbsp Caramel Southern comfort
1/2 c powder sugar
1 tsp vanilla
1/2 c Pecans or Walnuts
- Preheat oven to 350°
- Prepare Bundt pan or two loaf pans
- Sift together flour, baking powder, baking soda, salt, ground ginger, ground cinnamon, ground nutmeg, and ground clove into a large bowl and set aside.
- In a large mixing bowl, cream together butter, brown sugar, and vanilla.
- Add one egg at a time to mixing bowl with sugar and butter, beating until combined before adding next egg.
- Add oil, buttermilk, and Caramel Liquor to the mixing bowl containing wet ingredients.
- Add pumpkin purée to wet ingredients in mixing bowl and combine.
- Sift in (for a second sifting) the dry ingredients (flour, baking soda, baking powder, salt, spices) one cup at a time into the mixing bowl with wet ingredients. Mix well before adding next cup of dry ingredients.
- Pour batter into prepared pans and bake for 45-60 mins, begin checking for doneness at 5 min intervals after 45 mins. As oven temps, elevations, and humidity can have an effect on bake times, we recommend checking regularly at 5 min intervals until the bake has completed.
- Remove from oven when done and set aside to cool on rack.
- In a small pot on the stovetop, combine butter and milk and bring to a low simmer.
- Add powdered sugar and brown sugar to the simmering pot and stir continuously until the sugars have melted.
- Add Vanilla and Caramel Liquor
- Add nuts to simmering pot
- Stir together
Turn the cake (or loaves) out onto a serving plate and glaze with warm glaze. (Tip: We recommend this alongside a hot cup of coffee on a cool fall morning. )