Wednesday, October 22, 2014

Pumpkin spice beer bread

Hooray for fall! Autumn is my favorite season. The temperatures start to cool down, leaves are changing, my birthday is around the corner, college basketball starts up, and hello - pumpkin! This month's What's Baking challenge is to bake with pumpkin or squash, so I decided to bake some pumpkin bread. Not just any pumpkin bread. No sir-ee! I wanted to bake a pumpkin that incorporated some beer to infuse some additional flavors.

I love baking with pumpkin and appreciate how much moisture it adds to baked goods. We recently had some friends over for dinner, and they gave us a growler full of some local beer. Unfortunately, the beer wasn't pumpkin flavored, but I still added it to the bread and it produced a nice malt-like undertone. The pumpkin pie spices and cinnamon chips gave the bread a fantastic fall flavor as well.

Be sure to check out Carrie's blog to see what everyone else contributed for this fall challenge!

Pumpkin spice beer bread
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1 tbsp baking powder
  • 1 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1/2 (15 ounce) can pumpkin puree, about 1 cup
  • 1 large egg
  • 1 bottle beer, preferably pumpkin flavored
  • 3/4 cup cinnamon chips

Directions
Preheat your oven to 350 degrees F.

Generously grease a standard 9"x5" loaf pan and set aside.

In a large bowl, whisk together the flour, sugars, baking powder, salt and pumpkin pie spice. Set aside.

In a separate medium sized bowl, combine the pumpkin puree, egg and beer.

Slowly transfer the beer mixture into the large bowl with the dry ingredients. Using a rubber spatula or wooden spoon,  gently mix everything together. Do not overmix. Before the flour has been completely incorporated, add in the cinnamon chips. Mix until everything is just combined.

Transfer the batter to your prepared loaf pan and smooth the top with your spoon or spatula.

Bake in your preheated oven for 45-50 minutes or until a toothpick inserted in the center comes out clean. Allow the bread to cool completely before slicing and serving.

Bread should be stored in an airtight container at room temperature or in the refrigerator and will keep for several days.



Yield: One 9"x5" loaf; about 12-16 slices

Source: Slightly adapted from On Sugar Mountain

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