Pumpkin Beer Quick Bread
Recipe: #20969
September 16, 2015
Categories: Breads, Pumpkin, Halloween, Thanksgiving, Oven Bake Vegetarian, Quick Breads, Flour, , more
"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 is 28 servings
Ingredients
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 by Step Method
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
No special items needed.
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