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Author Notes: Beer bread is probably my favorite go-to quick bread. It's rustic, dense, and so versatile, depending on the beer you use and the mix-ins you add. It's a great accompaniment to most meals, or just plain delicious warm out of the oven with a pat of butter. You can try it with a dark hoppy beer and add cheddar and dill, or a strawberry blonde beer with homemade preserves. This recipe is a pumpkin version -- seasonal and warm, though not overly sweet. I almost always bake a loaf or two to serve with our holiday dinner. - CookingMonster
Makes 1 loaf
- 3 cups all purpose flour (you can definitely use whole wheat, but it will make a denser bread)
- 3 teaspoons baking powder
- 3 tablespoons light brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon salt
- 1 cup pumpkin
- 12 ounces pumpkin beer (room temperature)
- 1/4 cup melted butter
- Preheat oven to 350 and grease a 9"-5" loaf pan.
- Sift the flour into a large mixing bowl (this will keep the bread nice and light).
- Add baking powder, sugar, cinnamon, ginger, nutmeg, and salt to the flour and whisk together.
- Add the pumpkin and the beer to the dry ingredients -- add the beer in all at once -- the whole mixture will foam up like a volcano!
- Mix the pumpkin and beer with the dry ingredients until combined. Don't overmix or you'll wind up with a tough bread.
- It'll be a thick batter, so just spoon it into the loaf pan. Let it take on the rustic, homemade shape it wants to. Then pour the melted butter all over the top.
- Bake for about an hour, until the loaf has set and the top is brown and crusty. Yum. Resist the urge to cut into it immediately. Give it about 5 minutes to rest, then turn it out of the pan and cut thick slices with a serrated knife.
- It's a rustic looking bread, but oh so delicious. Best served warm -- with a pat of butter, or with some soft ricotta and pumpkin butter!
- This recipe was entered in the contest for Your Best Recipe with Beer