• 3 cups flour, all-purpose or gluten-free
• 2 tablespoons Kashmiri Garam Masala, ground
• 1 teaspoon Kosher Salt
• 1-1/2 teaspoons baking soda
• 1 15 oz. can of pumpkin purée or 1-3/4 cups homemade
• 4 eggs
• 1 cup dark brown sugar
• 1 cup melted coconut oil, slightly cooled
• 1/4 cup Grand Marnier
• 1/3 cup apple cider

Preheat oven to 350 degrees and grease the insides of two loaf pans, or line them with parchment paper.

In a large bowl, whisk together the flour, Kashmiri Garam Masala, salt and baking soda.

In another bowl, mix together the remaining ingredients.

Add the pumpkin mixture to the flour mixture and stir together gently until the ingredients are just combined.

Transfer the batter into the two loaf pans and bake for 50-55 minutes until a toothpick inserted into the loaf comes out clean.

Place the pans on a wire rack to cool, and then remove the loaves from the pans and enjoy!

Notes:

Adapted from the New York Times Pumpkin Bread with Bourbon and Brown Butter by Melissa Clark