It has been a while since I’ve posted a recipe… due to lack of time and inspiration. But I am back at it again. Of course with fall season I was excited to get some pumpkin beer, but soon realized I didn’t like any of the ones I bought. (Although I recently had a pumpkin cider that was mind blowing- it’s from Doc’s- check it out if you’re into cider!) I then thought about how a beer bread would be great and spicing it up with warm fall flavors. I have also been racking my brain for sugar free baking idea since this month the (former) cookie monster and I have gone sugar free. I really do miss eating chocolate chips though… But, I have to say this bread came out fantastic, I made more the next day for everyone to gobble on. And hey, it might be a nice spin for making leftover Thanksgiving turkey sandwiches!
PUMPKIN BEER BREAD
1 hour 5 mins
1 loaf of bread
- 1 12 oz bottle of your favorite pumpkin beer
- 3 cups of bread flour
- 1 teaspoon of salt
- 3 teaspoons baking powder
- 8 tablespoons unsalted butter, melted
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ¼ teaspoon white pepper
- ¼ cup of pepitas or roasted pumpkin seeds
- Sift together in a large bowl the flour, baking powder, salt, and spices.
- Next mix in the beer. Then mix in the melted butter.
- Spread the batter into a greased loaf pan.
- Top the dough with the pepitas and gently sprinkle cinnamon over the top.
- Bake for 45 minutes at 375 degrees or until a toothpick comes out clean.
- Let the bread cook for five minutes before removing from the pan and finishing cooling on a wire rack.