It’s true. Fall is way more than over (winter too, hooray!) and with it went all things crisp, cozy, and pumpkin. But really, I’m perfectly alright with this. I love the warm weather, so let’s get to getting with this spring business!
That being said, we all know how the food blog world operates. As soon as October hits it’s all pumpkin stuffed, pumpkin flavored, and pumpkin-fied everything under the sun. In this flurry of pumpkin saturated recipes that I had make right this second before pumpkin season fades into gingerbread season, I bought more pumpkin laden food stuffs to last until I myself would turn orange. This logically included canned pumpkin and pumpkin beer.
Fast forward to April, now we are transitioning into pastel frosting and salad season and I still have a sad can of pumpkin and a lonely bottle of pumpkin beer hanging out in my kitchen. Alas, it was time to use them! This is my last goodbye to the dark winter months and hello to the bright, longer spring days. Feel free to substitute your favorite variety of beer in place, I just happen to be lucky enough to live walking distance to a wonderful brewery, so any variation will suffice for this bread.
Also, this is probably one of the easiest recipes I’ve ever made. Stir, plop, bake, slice. This bread this even better toasted as well.
Have a lovely weekend, I’m off to celebrate my absolute best friend’s birthday this weekend, enjoy!
Pumpkin Beer Bread
- 1 1/2 cups whole wheat flour
- 1 1/2 cups all purpose flour
- 3 teaspoons baking powder
- 1 teaspoon Kosher salt
- 3 tablespoons agave nectar
- 12 ounces beer your choice
- 3 tablespoons Earth Balance or regular butter, melted
- 1 can pumpkin not pumpkin pie mix
Preheat oven to 375°F. Spray a loaf pan with non-stick cooking spray, set aside. In a medium bowl combine all ingredients until flour is completely incorporated. Pour batter into loaf pan and bake for 45-60 minutes, checking frequently until knife inserted in middle of loaf comes out clean.
adapted from Dine and Dish