Breads can be intimidating when the thought of yeast, rising times and temperatures. Quick breads, on the other hand, are not - usually coming together in the form of dry and wet ingredients, these breads require nothing other than a hand to whisk them with.
Originally, this recipe called for ¾ cup water, but after visiting a local brewery over the weekend, I picked up a growler of pumpkin beer in hopes that I could replace the water with beer. This particular beer had strong notes of allspice and nutmeg, so I reduced the amount of additional spices and let the beer naturally enhance the flavor of the bread. It turned out to be a delicious way to incorporate beer into a bread that is sweet, not savory.
Eggs and canola oil give this bread incredible moisture. Enjoy it out of the oven or heat up individual pieces with a pad of butter for a delicious after-dinner treat.
Makes two 8x8 loaves
- 1 cup white granulated sugar
- 1 cup light brown sugar
- 1 cup canola oil
- 1 15 oz can pumpkin puree
- 3/4 cup pumpkin beer
- 4 eggs
- 1 tbsp molasses
- 3 cups all purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp allspice
- 1/2 tsp nutmeg
- 1/4 tsp cloves
In the bowl of a stand mixer (or a large bowl with a hand mixer), mix both sugars and oil together on medium speed until well blended. Add eggs one at a time and mix until combined. Add the pumpkin puree, pumpkin beer and molasses and mix to combine.
In a separate bowl, whisk the flour, baking soda, salt, allspice, nutmeg and cloves together. On medium speed, add dry ingredients to bowl ½ cup at a time until everything is added and well mixed.
Spray two bread pans. Pour the batter into the pans about halfway. Bake for 50-55 minutes or until a toothpick comes out clean. The bread will darken into a lovely brown. Let cool and slice.
Sara Croft is a food adventurer with a passion for creating and a hunger for culinary inspiration. Her recipes have been featured on The Huffington Post's Taste section and Tastespotting.com. You can find out more on Sara, her recipes and her food adventures on her site, SolidGoldEats.com.
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