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Pumpkin-Honey-Beer Bread

Photo: Alison Miksch; Styling: Lydia Degaris Pursell

Hands-on time 15 mins
Total time 1 hr, 50 mins
Yield

Makes 2 loaves

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

Ingredients

  • 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
  • Shortening

How to Make It

  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. Divide batter between 2 greased (with shortening) and floured 9- x 5-inch loaf pans.

  3. Bake at 350° for 55 minutes to 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean, shielding with aluminum foil after 45 to 50 minutes to prevent excessive browning if necessary. Cool bread in pans on a wire rack 10 minutes. Remove from pan, and cool 30 minutes before slicing.

  4. Mini Loaves of Pumpkin-Honey-Beer Bread: Prepare recipe as directed, spooning batter into 6 lightly greased (with cooking spray) 5 3/4- x 3 1/4-inch disposable aluminum loaf pans. Decrease bake time to 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Hands-on 15 min.; Total 1 hour, 30 min. Makes 6 loaves.

Cook's Notes

We tested with Back Forty Truck Stop Honey Brown Ale.