Monday, October 12, 2009

Pumpkin Honey Beer Bread

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.

Pumpkin Beer BreadSo, 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.

Pumpkin Beer BreadThis 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
Cooking spray


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.


Jersey Girl Cooks said...

Beer and pumpkin sound great together! Bookmarked.

LizNoVeggieGirl said...

Yikes!! Thank goodness the recipe was worth it in the end, haha :-D

grace said...

even though it turned out to be a struggle to finally make this bad boy of breads, i can tell it'd be worth it. the list of ingredients might seem a tad incongruous, but i think it sounds like a wonderful combination!

Meghan said...

Ahh I do this sort of thing all the time!!! That's so frustrating, but I'm glad the bread was worth the hassle. It looks delicious! I love all things pumpkin too :)

kat said...

Its like the universe was trying to stop you from making this bread!

Katie said...

This looks so good. I'm saving it for later! :)

noble pig said...

Yum, I love the sound of this! Tis' the season!

Meandering Eats said...

I know how you feel with those moments when it seems that everything is conspiring against you and a recipe. Glad you powered through, b/c the bread is gorgeous!

Leslie said... so many setbacks..but you sure turned out a beautiful bread!

Esi said...

That's awesome that you loved it in spite of the problems.

Sasha said...

Haha. I'm sorry about your little mishaps...looks delicious though.
: )

Emily said...

I think those flavors sound so good together! I'm going to remember this recipe.

You have the best husband in the world!

Anonymous said...

It's funny; I read your post and then went grocery shopping and saw pumpkin beer! I'd never heard of it before and was sooo tempted to buy the 6-pack just because I wanted to try a little (I love pumpkin everything), except we are such lightweights in this house that we don't really drink; and I'm a terrible bread baker so I wasn't sure I was going to brave this recipe. The bread seriously looks amazing even though it gave you such a hard time. :)

Melissa said...

What an adventure! I have those week long recipes/projects too.

This recipe is so unique! I love both beer bread and pumpkin bread-so why not put them together.

Mo said...

That's the story of my baking endeavors. Your end result looks delicious and well worth it!

Pam said...

What a bummer - at least the bread turned out amazing. It looks moist and delicious.

Sophie said...

Still, looks like you conquered this one! Looks so moist. I miss good beer breads. I can smell this!! I can! :)

The Blonde Duck said...

And I just bought Ben honey beer! Hooray!

~~louise~~ said...

I'm intrigued by the thought of Pumpkin Beer in Pumpkin Bread. It seems as though you were destined to make this bread and I for one am sure glad you did!!! Thanks for sharing...

Kerstin said...

I'm glad you finally made this, because it looks fantastic, what a cool flavor combo! Although, pumpkin beer disappears so quickly in our house, I'd have to hide some to use in this :)

pigpigscorner said...

wow this looks so moist and delicious! pumpkin beer? that's new.

Bren said...

great story of mishaps!! :) looks good though and i suppose for next time, u'll already have everything! :)

tigerfish said...

They look moist and dense...I think I can fix that with black coffee, yes?