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Occasional Baker: Pumpkin-Beer Bread

Occasional Baker: Pumpkin-Beer Bread

I am by no means a cook or a baker; the GrubHub app on my phone gets a workout almost every night. But when I see an interesting recipe that incorporates beer, I am intrigued. And my inner Top Chef aches to get out. I was recently inspired when I saw a recipe on Slate.com for Pumpkin Beer Bread. I love pumpkin. I love pumpkin beer, when it is done well and tastes like a chilly fall afternoon with each sip. And I love carbs in pretty much any form that they present themselves. The hubby and I were inviting some people over on Saturday morning as a Riot Fest Pre-Party and thought that this posed the perfect opportunity to give this recipe a try.

The first order of business was to determine which pumpkin beer to use. I love very spicy pumpkin beers so I was going to go with either Dogfish Head Punkin or Southern Tier Pumking. After much consideration, I went with the Pumking as it has a heftier mouthfeel and a more pronounced spiciness associated with it. The bread was fantastic; I cannot express enough how delicious (and easy to make!) it was. Perhaps next time, if I’m really ambitious, I will brew a pumpkin ale and then use that beer in the bread! Below is the recipe and I hope you give it a try; it is the perfect accompaniment to football Sunday or a Halloween party. In the comments, let me know what beer you used in your bread! Cheers!

Pumpkin-Beer Bread
Yield: One 9-inch loaf (About 12 servings)
Time: 1¼ hours

Oil or butter for greasing the pan
1¼ cup all-purpose flour
½ cup whole-wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ teaspoons ground cinnamon
½ teaspoon ground ginger
Pinch ground nutmeg
Pinch ground allspice
3 tablespoons unsalted butter
1 cup pumpkin purée
1 cup brown sugar
2 large eggs
1 cup pumpkin ale

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.)

Recipe by L.V. Anderson on Slate.com


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