Bourbon Pumpkin Pecan Bread

• 1 cup Brown Sugar
• 1 cup Sugar
• 4 whole Eggs
• 2/3 cups Vegetable Oil
• 1 can Pumpkin Puree (15 Oz.)
• 3-1/2 cups Flour (I Use Half Whole Wheat And Half All Purpose, But You Can Use Just All-purpose)
• 1 cup Buttermilk
• 1/3 cups Bourbon
• 2 teaspoons Baking Soda
• 1-1/2 teaspoon Salt
• 1 teaspoon Baking Powder
• 1-1/2 teaspoon Cinnamon
• 1 teaspoon Nutmeg
• 1/2 teaspoons Allspice
• 1/2 teaspoons Cloves
• 1/4 teaspoons Ground Ginger
• 1-1/2 cup Chopped Pecans

1. Mix the first five ingredients in a large bowl. Add half of the flour, stir until just mixed. Mix in the buttermilk and bourbon. Mix in the remaining flour, soda, salt, baking powder and spices. Fold in the pecans.
2. Pour into two greased 9 x 5 loaf pans. Bake at 350 degrees for 1 hour 10 minutes, or until a tester comes out clean. (Check at 1 hour.)

brown sugar, sugar, eggs, vegetable oil, pumpkin puree, flour, buttermilk, bourbon, baking soda, salt, baking powder, cinnamon, nutmeg, allspice, cloves, ubc, pecans

Taken from tastykitchen.com/recipes/breads/bourbon-pumpkin-pecan-bread/ (may not work)