Saturday, October 31, 2009

#GreatHallowTweet: Pumpkin Beer Quick Bread

I wasn't too surprised when I saw my husband cringe as I pulled down a can of pure pumpkin for this recipe.  You see, the poor man suffered for a week of insanity last fall when I decided to devote a week's worth of recipes to utilizing canned pumpkin.  And although I'm a little sad that he has yet to try this recipe, really I'm not too bummed out because this quick bread is so good, I have ate every single muffin that I made using this awesome batter which utilizes not only canned pumpkin - but beer as well.  And hell - it's from Cooking Light so how bad can it be?  (Unless you eat a loaf in its entirety ...)

Pumpkin Beer Quick Bread
adapted from Cooking Light

Yield: 2 loaves, 14 servings per loaf (serving size: 1 slice)

    3 1/4 c. all-purpose flour (about 3 1/4 cups)
    2 tsp salt
    2 tsp baking soda
    1 tsp baking powder
    1 tsp ground cinnamon
    1 tsp pumpkin pie spice
    1/2 cup water
    1/3 cup ground flaxseed
    2 1/2 cups sugar
    2/3 cup canola oil
    2/3 cup beer (at room temperature)**
    1/2 cup egg substitute
    2 large eggs
    1 (15-ounce) can pumpkin

Preheat oven to 350°.  Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, salt, and next 4 ingredients (through pumpkin pie spice) in a medium bowl; stir with a whisk.  Combine 1/2 cup water and flaxseed.  Place sugar and next 4 ingredients (through eggs) in a large bowl; beat with a mixer at medium-high speed until well blended. Add flaxseed mixture and pumpkin; beat at low speed just until blended. Add flour mixture; beat just until combined. Divide batter between 2 (9 x 5–inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pans. Cool completely on wire rack.

** The Cooking Light recipe called for honey beer - I didn't have any, so I used a chocolate-y stout and wow ... awesome.  Also I made one loaf and used the rest for muffins.  Decrease the cooking time for the muffins to about 40 minutes.

If you decide to make two loafs, you may wrap the other one in plastic wrap and freeze for up to two months.


RJ Flamingo said...

This sounds delicious - can't miss with a recipe calling for beer! I've got some pumpkin-flavored beer in the fridge... yeah, that might work. :-)

Thanks for playing, Shelley! Love your enthusiasm - and contributions - to the #GreatHallowTweet!

Deeba @Passionate About Baking said...

Way to go looks great! Love the sound of this. I'll share it with you anythime!! YUM!!Happy H-day!!

Tracy @ Sugarcrafter said...

This sounds so delicious and full of flavor! Yum!!

Kel said...

This is awesome! I just had some warm with butter. Divine! I used Jack's pumpkin spice ale. Gooooood!

Anonymous said...

Just finished baking 2 loaves and have 2 more in the oven. This bread is fabulous!!! I used a pumpkin ale and substituted oatmeal for the flax seed, it came out perfect! Thanks so much!