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.
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
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!
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!)
Happy baking, Foodies!
Stephanie a.k.a. The Foodetarian