Pumpkin-Honey Beer Quick Bread

There was this one week where I made two pumpkin dump cakes for two different parties, and still wanted more pumpkin.

This recipe is from Cooking Light, November 2008.

I altered slightly, noted below.

Pumpkin-Honey Beer Quick Bread

14.6 oz all purpose flour (about 3 1/4 c)
2 tsp salt
2 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1 tsp pumpkin pie spice
1/2c water
1/3c ground flaxseed
2 1/2c sugar
2/3c canola oil
2/3c honey beer (at room temperature) – I used Heineken instead
1/2c egg substitute – I didn’t have any egg subs, so I added 2 more eggs
2 large eggs
1 15oz can pumpkin
Cooking Spray

Preheat oven to 350 degrees.

Weigh or lightly spoon flour into dry measuring cups; level with a knife.  Combine flour, salt, and next 4 ingredients (through pumpkin pie spice) in a medium bowl; stir with a whisk.

Combine 1/2c water and flaxseed.

Place sugar and next 4 ingredients (through eggs) in a large bowl; beat with a mixer at med-high speed until well blended.  Add flaxseed mixture and pumpkin; beat at low speed until just blended.  Add flour mixture; beat just until combined.

Divide batter between 2 (9×5 – inch) loaf pans coated with cooking spray.  Bake at 350 for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.

Cool 10 minutes in the pan on a wire rack; remove from pans.  Cool completely on wire rack.

This bread is GOOD.  Somehow the top comes out with a slight crust, and is wonderful warm with some butter.  However, this bread made a giant mess of my kitchen, which I didn’t like, my counters still feel like there’s a fine mist of flour everywhere.  When I make this again, I WILL NOT use my mixer.  The wet ingredients went flying, as did the flour and dry ingredients.  Save the mess, mix this one by hand.


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