7.5 oz pureed pumpkin
2 eggs, lightly beaten
1/2 c vegetable oil
1 1/4 c Bourbon Vanilla Sugar
1/4 c Pure Cane Sorghum
1 1/2 tsp apple cider vinegar
1 1/2 tsp Bourbon Madagascar Vanilla Extract
1 3/4 c all purpose flour
1 tsp baking powder
2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp cloves
Brie
Heat oven to 375 F. Line a loaf pan with parchment and grease with shortening. In a large mixing bowl, combine all of the wet ingredients and Bourbon Vanilla Sugar on low with an electric mixer. In a medium sized bowl, combine all of the dry ingredients. In three additions, combine the dry ingredients into the wet ingredients with an electric mixer. Mix until the batter is thoroughly combined but do not over mix or else the bread will be tough. Pour the batter into the greased loaf pan. Bake at 375 for 45 minutes-1 hour. Remove the bread from the loaf pan and top with brie. You may also want to drizzle Pure Cane Sorghum over the bread along with the brie.
7.5 oz pureed pumpkin
2 eggs, lightly beaten
1/2 c vegetable oil
1 1/4 c Bourbon Vanilla Sugar
1/4 c Pure Cane Sorghum
1 1/2 tsp apple cider vinegar
1 1/2 tsp Bourbon Madagascar Vanilla Extract
1 3/4 c all purpose flour
1 tsp baking powder
2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp cloves
Brie
Heat oven to 375 F. Line a loaf pan with parchment and grease with shortening. In a large mixing bowl, combine all of the wet ingredients and Bourbon Vanilla Sugar on low with an electric mixer. In a medium sized bowl, combine all of the dry ingredients. In three additions, combine the dry ingredients into the wet ingredients with an electric mixer. Mix until the batter is thoroughly combined but do not over mix or else the bread will be tough. Pour the batter into the greased loaf pan. Bake at 375 for 45 minutes-1 hour. Remove the bread from the loaf pan and top with brie. You may also want to drizzle Pure Cane Sorghum over the bread along with the brie.
