Sunday, November 6, 2011

Weekend Treat - Pumpkin Honey Beer Bread

In our house, Sunday is the day when much cooking happens.  We make a recipe plan for the week, go shopping, and go to town in the kitchen.  This time of year, that includes a few extra treats, such as pie or bread. 

This is a recipe for a quick bread, which means no yeast, no waiting for it rise.  Feel free to tweak it to your taste - I go heavy on the spices, and instead of honey beer, used a maple beer from our Canada vacation in the spring (plus, you get to drink the rest of the bottle!).  You can give the second loaf away, or wrap up and freeze for up to two months.  Delicious for breakfast, and the best part is that this wonderful recipe is from Cooking Light, which makes it a guiltless way to kick off the holidays.  Enjoy!
  • 3 1/4 cups all-purpose flour (feel free to swap in a cup of whole wheat flour)
  • 2 teaspoons salt
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup water
  • 1/3 cup ground flaxseed
  • 2 1/2 cups sugar
  • 2/3 cup canola oil
  • 2/3 cup honey beer (at room temperature)
  • 1/2 cup egg substitute
  • 2 large eggs
  • 1 (15-ounce) can pumpkin
  • Cooking spray


  • 1. Preheat oven to 350°.
  • 2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, salt, and next 4 ingredients (through pumpkin pie spice) in a medium bowl; stir with a whisk.
  • 3. Combine 1/2 cup water and flaxseed.
  • 4. Place sugar and next 4 ingredients (through eggs) in a large bowl; beat with a mixer at medium-high speed until well blended. Add flaxseed mixture and pumpkin; beat at low speed just until blended. Add flour mixture; beat just until combined. Divide batter between 2 (9 x 5–inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pans. Cool completely on wire rack.

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