Pumpkin Bread Season

It's been rather rainy in San Francisco lately. But not a harsh cold Winter rain, rather a spotty cool Fall rain. It spoke to me this past Monday afternoon, it whispered, "make Pumpkin Bread." So I listened. After all, it is Pumpkin Bread season.

This is my third post on SLS (My Grandpa made up this abbreviation. I quite like it)of the same Pumpkin Bread. Why? Because it is simply the best: moist and light, not too sweet, with a melody of warm spices that bring out the best a pumpkin has to offer. To soil it with some sort of mix-in would be outlandish.

However, there is one change I made this year. The addition of Hard Sauce to spread on top, which I renamed Hardcore Sauce quickly after tasting it. You see Hard Sauce is a combo of butter, powdered sugar and some sort of alcohol. 

In this case the recipe called for bourbon, and a lot of it. Which if fine because you only spread a little bit on the bread, but it sure does add a kick! In a good way of course.

If you don't like the taste of hard alcohol, just stick to the Pumpkin Bread. But if you do or kind of do, it is an amazing addition and kinda classes it up. 

Here is the link to my (Tartine's) Pumpkin Bread recipe. The Hardcore Sauce recipe follows.

Hardcore Sauce

adapted from Tartine

Ingredients

• 1/2 cup unsalted butter, at room temp
• 1 cup (4oz) powdered sugar
• 1/2 cup bourbon
• pinch of salt

Directions

1. Whisk all the ingredients together in a small sauce pan over very low heat until smooth. No need to get it hot, the heat if just to help the smoothing process along.
2. Serve at room temp on top of the bread. Store in the fridge for up to a week or two after. You can use leftovers on top of pie, cake or ice cream!