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
1/3c 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
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.