PUMPKIN BEER BREAD
Ingredients
- 4 tablespoons unsalted butter softened
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon fine salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1 1/2 cups sugar
- 1/4 cup vegetable oil
- 1 cup canned pumpkin puree or make your own (see below)
- 2 large eggs
- Pumpkin beer of your choice
Instructions
- Preheat the oven to 350°F. Butter a 9-inch loaf pan.
- Whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, allspice, and cloves in a small bowl.
- Beat the butter, sugar, and oil on high speed, scraping down the sides and bottom of the bowl a few times, until light and fluffy, about 1 minute.
- Add the pumpkin puree and mix until combined. Add the eggs, one at a time, and mix until just incorporated. Mixing on low speed, slowly add the flour mixture and 2/3 cup pumpkin beer (see note) and mix until just combined. Spread the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 15 minutes. Let cool in the pan on a wire rack for 10 minutes. Remove from the pan and let cool completely.
Notes
The beer used in this recipe was Elysian Night Owl Pumpkin, which on it's own tastes a little like pumpkin bread. Feel free to try any pumpkin beer you like!
Adapted from Epicurious