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Photo: Randy Mayor; Styling: Melanie J. Clarke Photo by: Photo: Randy Mayor; Styling: Melanie J. Clarke

Pumpkin-Honey Beer Quick Bread

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.

Cooking Light NOVEMBER 2008

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

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.

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
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Pumpkin-Honey Beer Quick Bread recipe

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