Post by Loupy on Oct 22, 2015 18:03:22 GMT -7
Pumpkin Beer Bread
From: Amanda @ fakeginger.com/
Seriously, this Pumpkin Beer Bread has changed my life. The recipe makes 2 loaves and after polishing off the first one by myself, I almost had a complete breakdown when the husky decided to eat the other one.
I called it beer bread but let me recommend that you use a hard cider instead. I know, why call it beer bread then? Because you can totally use any beer you enjoy. But I don’t like beer and buying a 6-pack of beer seemed like a really big commitment for someone who doesn’t like beer. The cider worked wonderfully. I used a seasonal cinnamon one – so perfect!
I don’t even know how to explain how delicious. So soft, so moist, perfectly spiced!
Makes: 2 Loaves
Ingredients
2 cups sugar
1 cup canola oil
2/3 cup beer (at room temperature)
1/4 cup honey
4 large eggs
1 (15 ounce) can pumpkin
3 1/2 cups all-purpose flour
2 teaspoons salt
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
Instructions
Preheat oven to 350F.
Spray 2 9x5-inch loaf pans with baking spray.
Beat first 4 ingredients at medium speed with a stand mixer until well blended.
Add eggs, 1 at a time, beating just until blended after each addition.
Add pumpkin, and beat on low until combined.
Whisk together flour and next 4 ingredients in a medium bowl to remove all lumps.
Add flour mixture to pumpkin mixture, and beat on low just until combined.
Divide batter between the 2 prepared pans.
Bake 55 minutes to 1 hour and 10 minutes or until a toothpick inserted in center comes out clean.
Cover with aluminum foil after 45 to 50 minutes to prevent excessive browning if necessary.
Cool bread in pans on a wire rack 10 minutes.
Remove from pan, and cool 30 minutes before slicing.
From: Amanda @ fakeginger.com/
Seriously, this Pumpkin Beer Bread has changed my life. The recipe makes 2 loaves and after polishing off the first one by myself, I almost had a complete breakdown when the husky decided to eat the other one.
I called it beer bread but let me recommend that you use a hard cider instead. I know, why call it beer bread then? Because you can totally use any beer you enjoy. But I don’t like beer and buying a 6-pack of beer seemed like a really big commitment for someone who doesn’t like beer. The cider worked wonderfully. I used a seasonal cinnamon one – so perfect!
I don’t even know how to explain how delicious. So soft, so moist, perfectly spiced!
Makes: 2 Loaves
Ingredients
2 cups sugar
1 cup canola oil
2/3 cup beer (at room temperature)
1/4 cup honey
4 large eggs
1 (15 ounce) can pumpkin
3 1/2 cups all-purpose flour
2 teaspoons salt
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
Instructions
Preheat oven to 350F.
Spray 2 9x5-inch loaf pans with baking spray.
Beat first 4 ingredients at medium speed with a stand mixer until well blended.
Add eggs, 1 at a time, beating just until blended after each addition.
Add pumpkin, and beat on low until combined.
Whisk together flour and next 4 ingredients in a medium bowl to remove all lumps.
Add flour mixture to pumpkin mixture, and beat on low just until combined.
Divide batter between the 2 prepared pans.
Bake 55 minutes to 1 hour and 10 minutes or until a toothpick inserted in center comes out clean.
Cover with aluminum foil after 45 to 50 minutes to prevent excessive browning if necessary.
Cool bread in pans on a wire rack 10 minutes.
Remove from pan, and cool 30 minutes before slicing.
