Pumpkin Beer Quick Bread - Recipe From Lv Anderson
From scotdog98 8 years agoIngredients
- Oil or butter for greasing the pan shopping list
- 1¼ cup all-purpose flour shopping list
- ½ cup whole-wheat flour shopping list
- 1 teaspoon baking powder shopping list
- ½ teaspoon baking soda shopping list
- ½ teaspoon salt shopping list
- 1½ teaspoons ground cinnamon shopping list
- ½ teaspoon ground ginger shopping list
- Pinch ground nutmeg shopping list
- Pinch ground allspice shopping list
- 3 tablespoons unsalted butter shopping list
- 1 cup pumpkin purée shopping list
- 1 cup brown sugar shopping list
- 2 large eggs shopping list
- 1 cup pumpkin ale shopping list
How to make it
- 1. Heat the oven to 350°F. Grease a 9-inch loaf pan. Combine the flours, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice in a large bowl.
- 2. Melt the butter in a medium saucepan over low heat (or in a medium bowl in the microwave). Remove from the heat. Stir in the pumpkin and brown sugar, then stir in the eggs. Finally, stir in the pumpkin ale. Add the pumpkin mixture to the dry ingredients and stir just until combined, then transfer the batter to the greased pan.
- 3. Bake until a toothpick inserted into the center of the loaf comes out clean, about 1 hour. Cool thoroughly, then slice and serve. (Leftover pumpkin bread can be wrapped in foil or plastic wrap and stored at room temperature for up to a few days.)
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