Mini Loaves of Pumpkin-Honey-Beer Bread

Southern Living

Mix the batter only until the dry ingredients disappear. (Lumps are normal.) Overmixing causes tough or misshapen loaves.

Makes 6 loaves

Ingredients

+ Add To Shopping List
2 cups sugar
1 cup canola oil
2/3 cup beer (at room temperature)
1/4 cup honey
4 large eggs
1 (15-oz.) can pumpkin
3 1/2 cups all-purpose flour
2 teaspoons table salt
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
Vegetable cooking spray

Preparation

Hands-on: 15 Minutes
Total: 1 Hour, 30 Minutes

1. Preheat oven to 350°. Beat first 4 ingredients at medium speed with a heavy-duty electric stand mixer until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add pumpkin, and beat at low speed just until blended.

2. Whisk together flour and next 4 ingredients in a medium bowl until well blended. Add flour mixture to pumpkin mixture, and beat at low speed just until blended. Spoon batter into 6 lightly greased (with cooking spray) 5 3/4- x 3 1/4-inch disposable aluminum loaf pans.

3. Bake at 350° for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool bread in pans on a wire rack 10 minutes. Remove from pan, and cool 30 minutes before slicing.

Created date

August 2015