Let me caveat this post by noting that though this turned out to be the recipe from hell, it was utterly delicious and something I will make again and again- perhaps one of my favorite pumpkin recipes. And because you are probably much more attentive and organized than me, I presume you shouldn't experience one problem when baking and enjoying this super healthy bread.
So, why the recipe from hell?
Monday: Measure out ingredients only to find I am out of sugar. Postpone making of bread.
Tuesday: Hubby buys sugar but I'm too lazy to make bread. Realize we only have IPA which is too hoppy for bread.
Wednesday: Go out to store in search of pumpkin beer to find they carry only 1 brand and its $11 for a 6-pack. I'm not made of money here, folks. Settle for using the Kirin Light in my fridge. Arrive home. Too late to make bread.
Thursday: Oops, where's the flax seed?. Send hubby out to store. Oops, food processor does not grind flax seed very well. Power through these setbacks. Decide to put raisins in one of the loaves only to have the entire package of raisins fall into the dough. DOH!This damn bread better be good....
So, there you have it! It may have taken nearly a week to make this pumpkin bread but it was clearly worth it. As a cold weather hater, fall has traditionally served as a sign of bad things to come. However, along with pretty fall leaves I've always loved the food that comes along with fall and just about anything pumpkin flavored.
This bread makes 2 loaves so consider halving the recipe if you're unable to consume 2 whole loaves with your husband alone. We don't have these problems! Enjoy and don't forget to read the ingredient list before proceeding :)
Pumpkin Honey Beer Bread
adapted from Cooking Light
3 cups all-purpose flour
1/4 cup whole wheat pastry flour
2 teaspoons salt
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 cup water
1/3 cup ground flaxseed (try using a coffee grinder to grind the flaxseed)
2 cups sugar
2/3 cup canola oil
2/3 cup honey or pumpkin beer (at room temperature)
1 tablespoon honey
3 large eggs
1 15 oz can pumpkin
1/2 cup raisins
1. Preheat oven to 350°.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour,
salt, baking soda, baking powder, cinnamon and pumpkin pie spice in a medium bowl. Stir with a whisk.
3. Combine 1/2 cup water and ground flaxseed.
Combine sugar, oil, beer, honey and eggs in a large bowl; beat with a mixer at
medium-high speed until well blended. Add flaxseed mixture and pumpkin.
4. Beat at low speed just until blended. Slowly add flour mixture; beat just until combined. Stir in raisins. Divide batter between 2 (9 x 5–inch) loaf pans coated with cooking spray. Bake at 350° for 55 minutes -1 hour 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.