A New Use for Pumpkin Beer

Autumn has finally reached us with beautiful, colorful days and pumpkin spiced coffees, breads, beers, you name it! As my Foodies know, I am anything but a baker but today I attempted a recipe from my favorite Cooking Light magazine and I’ll give myself a pat on the back! The original recipe sounded delicious but as usual, I added my own twist and was pleasantly surprised with the results. Here’s a nod to those crisp fall days and my recipe for Pumpkin Beer Banana Bread.

Pumpkin Beer to bake your bread? Yes, please!

Pumpkin Beer to bake your bread? Yes, please!

*Note: This recipe will make 2 loaves, freeze one, share the wealth, or half the recipe for a single loaf.

 

Ingredients:

3 1/4 cups all-purpose flour (I used half white and half wheat)

2 tsp salt

2 tsp baking soda

1 tsp baking powder

1 tsp ground cinnamon

1 tsp pumpkin spice

1/2 cup water

1/3 cup ground flax seed

2 1/2 cups of sugar

1/3 cup vegetable oil

2/3 beer (I used my favorite of the season, Shipyard Pumpkin Head)

4 large eggs

1 (15 ounce) can Pumpkin

2 medium mashed bananas

Butter and Flour to dust the pans

Pumpkin beer keeps this bread moist and airy!

Pumpkin beer keeps this bread moist and airy!

Directions:

Preheat the oven to 350 degrees. Combine flour through pumpkin spice in a bowl and whisk together. In a separate bowl, combine flax seed and water.

Place sugar through eggs into a third bowl and blend with a mixer until combined. Add flax seed, pumpkin, and bananas, and mix on low until blended. Finally, add in your flour mixture, 1/3 at a time and mix until just combined.

Pour batter into 2 loaf pans (buttered and lightly dusted with flour OR sprayed with cooking spray). Bake for about 1 hour and 10 minutes. Let cool and enjoy!

Double the loaves for double the delicious!

Double the loaves for double the delicious!

What a simple and delicious way to bring in the season. You’ll be glad this recipe leaves lots of extras. I made four small loaves instead of a second large one so I could hand them out to family members! Wrap them in a little foil, store in the fridge and they’ll last up to a week (if they don’t get eaten!)

Individually wrapped and ready for delivery

Individually wrapped and ready for delivery

Happy baking, Foodies!

Eat Well,

Stephanie a.k.a. The Foodetarian

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