Pumpkin-Honey Beer Quick Bread

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

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Nutritional Information

Amount per serving
  • Calories: 194
  • Calories from fat: 30%
  • Fat: 6.5g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 2.1g
  • Protein: 2.9g
  • Carbohydrate: 31.3g
  • Fiber: 1.3g
  • Cholesterol: 15mg
  • Iron: 1.2mg
  • Sodium: 287mg
  • Calcium: 27mg

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. 1. Preheat oven to 350°.
  2. 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. 3. Combine 1/2 cup water and flaxseed.
  4. 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.
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