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pumpkin-honey beer quick bread

★★★★★ 1
a recipe by
Echo Day
Covington, TN

This is a WONDERFUL pumpkin bread recipe that is moist and delicious. It's a little time-consuming too, but WELL worth it! The beer is the secret to making the bread light and buoyant. A moist bread, the pumpkin in this recipe is full of vitamins, minerals and antioxidants and is a great source of fiber. An ingredient I liked seeing was ground flaxseed (or flax meal), which helps reduce your risk of heart disease, cancer, stroke and diabetes. You may find it in the organic/natural foods section at your grocery store. [Diabetes is something we have to work around in this house, so for all of the other diabetics, WebMD said preliminary research also suggests that daily intake of the lignans in flax may modestly improve blood sugar (as measured by hemoglobin A1c blood tests in adults with type 2 diabetes).] I have to say, I was a bit of a rebel. The original recipe says it makes two loaves, but because I only have one loaf pan, I baked it in a bundt pan. It confused people. Is it a cake? Bread? Who cares, it’s just good. I served it with homemade honey butter, which is a great addition. You honestly don't even need butter, though. Another secret? With just 6 grams of fat and 194 calories per slice, this bread fits well into any diet plan (okay, except for ALL of the sugar)! I know, I know. You can thank me later.

★★★★★ 1
prep time 25 Min
cook time 1 Hr 10 Min

Ingredients For pumpkin-honey beer quick bread

  • 14.6 oz
    all-purpose flour (about 3 1/4 cups)
  • 2 tsp
  • 2 tsp
    baking soda
  • 1 tsp
    baking powder
  • 1 tsp
    ground cinnamon
  • 1 tsp
    pumpkin pie spice
  • 1/2 c
  • 1/3 c
    ground flaxseed
  • 2 1/2 c
    granulated sugar
  • 2/3 c
    canola oil
  • 2/3 c
    honey beer (at room temperature), such as Michelob Honey Lager
  • 1/2 c
    egg substitute
  • 2 lg
  • 1 1/4 can
    pumpkin (15-oz cans)
  • cooking spray

How To Make pumpkin-honey beer quick bread

  • 1
    Preheat oven to 350°.
  • 2
    Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, salt, and next 4 ingredients (through pumpkin pie spice) in a medium bowl; stir with a whisk.
  • 3
    Combine 1/2 cup water and flaxseed.
  • 4
    Place sugar and next 4 ingredients (through eggs) in a large bowl; beat with a mixer at medium-high speed until well blended. Add flaxseed mixture and pumpkin; beat at low speed just until blended. Add flour mixture; beat just until combined. Divide batter between 2 (9 x 5–inch) loaf pans (or put in bundt pan) coated with cooking spray. Bake at 350° for 1 hour and 10 minutes 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.

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