Easy Pumpkin Beer Bread With Pepitas Recipes

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PUMPKIN BEER BREAD

**update 01/14/2014 I have made this twice and both the first time it turned out perfect the second time I doubled the recipe, baking both loafs at the same time both took longer to get done and even thought the tooth pick came out clean the bread looked and acted a bit under done. Be forward that this is very dense and moist bread that may require some additional cook time** This interesting sounding bread was described by gimme some oven (which is also were it comes from) truly, this pumpkin beer bread recipe highlights the best parts of both pumpkin bread and beer bread. The bread was nice and tangy from the yeast, and perfectly buttery and chewy - like beer bread. But then the bread also had a nice subtle hint of pumpkin, with a few little spices - like pumpkin bread. The best thing, though, is that it is not overly sweet, like many pumpkin breads. Rather, there is just a hint of sweet and a very subtle hint of pumpkin. The perfect bread to be served with an autumn dinner, or with

Provided by Debbwl

Categories     Quick Breads

Time 55m

Yield 1 loaf

Number Of Ingredients 7



Pumpkin Beer Bread image

Steps:

  • Preheat oven to 375 degrees. Grease a 9x5-inch bread pan with cooking spray, or line with parchment paper.
  • Stir flour, baking powder, salt, pumpkin pie spice, honey and pumpkin puree together in a large mixing bowl until combined. Slowly add in the beer, and stir until combined and smooth.
  • Bake for 50-60 minutes, or until a toothpick inserted in the middle of the bread comes out clean. Let bread rest for at least 5 minutes before slicing.

3 cups flour (I used half all-purpose, and half whole-wheat flour)
1 tablespoon baking powder
2 teaspoons pumpkin pie spice
1 teaspoon salt
3 tablespoons honey
1 cup pumpkin puree
1 (12 ounce) bottle beer (I recommend trying a pumpkin ale)

DOUBLE PUMPKIN-BEER BREAD

Doubling the pumpkin by adding pumpkin beer puts a little twist on your typical pumpkin bread recipe. Pumpkin beer and chia seed create an incredibly moist and flavorful bread. It is always fun to explain what's hidden inside too! Chia seed gives a boost of added nutrients, while the leftover beer is great for sipping while you bake! The perfect fall-infused bread!

Provided by sheerblonde05

Categories     Breakfast and Brunch     Breakfast Bread Recipes

Time 2h5m

Yield 12

Number Of Ingredients 15



Double Pumpkin-Beer Bread image

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray. Combine flour, salt, baking soda, cinnamon, pumpkin pie spice, and nutmeg in a bowl; set aside.
  • Beat the sugar, canola oil, whole eggs, egg white, pumpkin beer, and pumpkin puree together in a large bowl until smooth. Combine chia seeds and water in a small bowl, then whisk in the chia seed mixture into the pumpkin mixture until smooth and well-blended. Gradually stir in the flour mixture into the pumpkin mixture. Mix until smooth. Pour batter into the prepared loaf pan, and layer the chopped walnuts on top.
  • Bake in the preheated oven until a knife inserted into the center comes out clean, about 50 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 218.3 calories, Carbohydrate 31.7 g, Cholesterol 31 mg, Fat 9.1 g, Fiber 2.9 g, Protein 4.4 g, SaturatedFat 1 g, Sodium 358.9 mg, Sugar 17.7 g

1 ¾ cups whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon pumpkin pie spice
¼ teaspoon ground nutmeg
1 cup white sugar
⅓ cup canola oil
2 large eggs
1 egg white
⅓ cup pumpkin beer
½ (15 ounce) can pumpkin puree
¼ cup chia seeds
¼ cup water
¼ cup chopped walnuts

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