Pumpkin-Honey Beer Quick Bread

Pumpkin–Honey Beer Quick Bread Recipe
Photo: Randy Mayor; Styling: Melanie J. Clarke
Give the second loaf away, or wrap in plastic wrap and freeze for up to two months. Ground flaxseed and water add moisture to the batter for a smooth-textured bread.

Yield:

2 loaves, 14 servings per loaf (serving size: 1 slice)

Recipe from

Cooking Light

Nutritional Information

Calories 194
Caloriesfromfat 30 %
Fat 6.5 g
Satfat 0.6 g
Monofat 3.4 g
Polyfat 2.1 g
Protein 2.9 g
Carbohydrate 31.3 g
Fiber 1.3 g
Cholesterol 15 mg
Iron 1.2 mg
Sodium 287 mg
Calcium 27 mg

Ingredients

14.6 ounces all-purpose flour (about 3 1/4 cups)
2 teaspoons salt
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 cup water
1/3 cup ground flaxseed
2 1/2 cups sugar
2/3 cup canola oil
2/3 cup honey beer (at room temperature)
1/2 cup egg substitute
2 large eggs
1 (15-ounce) can pumpkin
Cooking spray

Preparation

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 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.

Kathy Kitchens Downie, RD,

Cooking Light

November 2008
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