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Pumpkin-Honey Beer Quick Bread

Photo: Randy Mayor; Styling: Melanie J. Clarke
Yield 2 loaves, 14 servings per loaf (serving size: 1 slice)
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.

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

Nutrition 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

How to Make It

  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.