Pumpkin Beer Quick Bread

28
Servings
25m
Prep Time
70m
Cook Time
1h 35m
Ready In


"A flavorful quick bread for fall. Try to use a seasonal Pumpkin Ale, but regular beer will work. This makes 2 loaves. Freeze one for later. From Cooking Light. 14 servings per loaf."

Original recipe yields 28 servings
OK

Nutritional

  • Serving Size: 1 (72.7 g)
  • Calories 239.7
  • Total Fat - 9.9 g
  • Saturated Fat - 1.5 g
  • Cholesterol - 26.3 mg
  • Sodium - 315 mg
  • Total Carbohydrate - 35 g
  • Dietary Fiber - 0.9 g
  • Sugars - 20.8 g
  • Protein - 2.9 g
  • Calcium - 33.6 mg
  • Iron - 0.5 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 350F. Coat 2 (9 x 5-inch) loaf pans with nonstick cooking spray.

Step 2

Combine flour, salt, baking soda, baking powder, cinnamon, nutmeg, allspice and ginger in a medium bowl; stir with a whisk.

Step 3

Combine 1/2 cup water and flaxseed.

Step 4

Place sugar, oil, beer and 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.

Step 5

Add flour mixture; beat just until combined. Divide batter between 2 prepared loaf pans.

Step 6

Bake 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.

Tips & Variations


No special items needed.

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