Pumpkin Beer Bread

Posted by Michele Frank on 09/20 at 11:22 AM

The arrival of fall brings with it three of my favorite things: tailgating, football, and pumpkins. This bread recipe is quick and simple—perfect to share at your Penn State tailgate. The pumpkin makes it sweet, and the nutmeg and beer add a layer of spice.

Ingredients

3 1/4 cups all-purpose flour
2 tsp salt
2 tsp baking soda
1 tsp baking powder
1 Tbsp ground cinnamon
1/2 cup water
1/3 cup ground flaxseed (found in the health food aisle)
2 1/2 cups sugar
2/3 cup vegetable oil
3/4 cup Elk Creek Copper Ale (or a seasonal pumpkin flavored beer)
1/2 cup egg substitute (such as egg beaters)
2 large eggs
1 - 15 oz can of pumpkin
Cooking spray

Directions

Preheat the oven to 350° F.

Combine the first six ingredients in a large bowl. Stir together with a whisk and set aside.

In a separate small bowl, combine the water and ground flaxseed. Mix well and set aside.

Place sugar and eggs in a large bowl and beat with a mixer at low speed until blended. Add the flaxseed mixture and can of pumpkin, beat at low speed again until blended. Add the flour mixture and beat until just combined. Too much beating will cause air bubbles in the bread.

Cover two loaf pans with cooking spray and divide the batter evenly. Bake at 350° for an hour and 10 minutes, or until inserted knife comes out clean. Cool for 10 minutes in pan and then remove. Cool completely on a wire rack.

(adapted from Cooking Light)

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