If I don't drink any kind of beer, is there something I can substitute for the honey beer?
What is honey beer? Do I need to use beer?
My husband LOVED this bread. After reading the reviews and all the changes bakers had made, here is how I changed ours: 1/3 cup applesauce for 1/3 cup oil; 1 cup sugar, 1/4 cup honey, 1/4 agave neater for the 2 1/4 cups sugar; Guinness beer for honey beer and for the water and finally 3 eggs instead of the 2 plus egg substitute. I know my husband will want this again. Thanks.
Delicious and versatile! I didn't have honey beer, but I did have a cheap lager laying around so believe it or not I used PBR with honey added! I also soaked the flaxseed in the beer as other reviewers did. I also replaced 1/2 cup white sugar with brown and added some vanilla. Replaced pumpkin spice with nutgmet, allspice and ginger. Came out fantastic!
My husband, a big fan of the pumpkin, loves this bread... I did not even have a chance to share the second loaf :)
This was delicious -- very moist and dense! I made a few substitutions: 1. 2 1/4 c white flour and 1 c whole wheat flour 2. 1/3 c applesauce for 1/3 c oil 3. Cut sugar to 1 1/4 cups 4. Added 2 Tbsp honey 5. 3 whole eggs. 6. Soaked the flax seeds in the remaining beer instead of water. I thought it was perfectly sweet. I shipped the extra loaf to my mom, and it seemed to travel well! :)
Wonderful recipe! My husband just called me to tell me he just had a piece and it is the best baked good I have ever made. He's not a pumpkin fan, but LOVES this bread! I only had wheat beer, so I used that and added about 2 tsp. honey. Also, no egg substitute on hand - so I just used 4 eggs instead. Worked perfectly.
It turned out very well. I made half into muffins and the other half as bread. The bread got a little brown around the edges, but still tasted great.
This is great bread; very dense and flavorful. The only change I made to the recipe was using my own homemade version of pumpkin pie spice by combining a bit more cinnamon with nutmeg, cloves and a touch of allspice. I baked all of the batter in a bundt pan and put a walnut, butter, brown sugar struesel on top. I used up the dregs of my homemade pumpkin pie spice in the struesel. I was concerned because the batter filled the pan so high but it baked up fine and after leaving it in the pan for the requisite 10 mins I very carefully loosened it all round w/ a small, thin blade offset spatula, especially the middle section. Praise the Lord it came out of the pan looking lovely! Great results.
Very moist and a crowd pleaser!
WOW! This recipe is GREAT! I made a few substitutions; 1. egg whites for the egg substitute, 2. applesauce in place of half of the oil (1/3 C) and 3. cut the sugar back to 1C. I would probably increase the sugar to 1 1/2C or sprinkle the top with cane sugar to sweeten it up a bit more. I think I will make a cream cheese frosting to put on top. I also made them as mini-muffins instead of loaves. YUM!
This is really good! I took some of the advice here and only used 1 1/4 cups of sugar, used beer instead of water for the flax mixture (because I couldn't stand the idea of only using 2/3 cup of a perfectly good bottle of beer!), and substituted apple butter for 1/3 cup of the canola oil, and threw in about 2 tbsp of honey (didn't measure it). I also didn't have pumpkin pie spice so I used a dash of cardamom, cloves, nutmeg, and ginger. I also baked it in a cake pan, for about an hour. It came out beautifully! I love how flexible of a recipe this turned out to be.
This is a very tasty recipe! It sounded like way too much sugar so I used 2/3 cup sugar and about 1/3 cup honey and 1/3 cup molasses. Also I made muffins instead of a loaf, and I added pecans and sprinkled a little sugar on top. The PECANS ARE A MUST! I cooked the muffins on 375 for about 17 minutes.
Great recipe, made my own pumpkin spice mix and it was fine. Second loaf put in the freezer for later. Not too sweet and I got the honey beer at a speciality wine and beer shop, it is made by Bison Brewing and called Honey Basil beer, worked great. Bought two-ready for next time. Only change was I added half a cup of golden raisins in with the mix. Will make again and so healthy with the ground flax seed.
Made this for a Halloween party and got rave reviews -- will definitely make again. I didn't have flaxseed, so toasted the same amount of oatmeal, then ground it in a blender. Combined it with the water and it turned out fine. I only used 1.5 cups of sugar and it was plenty sweet, but I did make a side of honey butter that people gobbled up. I baked it in 5 mini loaf pans and it took ~45 mins (new oven, so I'm getting used to it).
This is the best pumpkin bread I've ever had. It's moist and very flavorful. I used fresh cooked pumpkin instead of canned, and it came out beautifully. I've given it away to friends and family!
I haven't made this yet and I'd like to substitute pulp from a pie pumpkin rather than the canned stuff. Any suggestions? Difference in quantity, alter other liquids? Will it be too moist with pie pumpkin? Please let me know. Thanks! Michelle
What an excellent recipe, and so easy to make! I substituted wheat flour for white and used all egg substitute. Only had one loaf pan, so I baked the entire mixture in a bundt pan. It looked great and tasted even better!
This is the most amazing bread ever. I've made it countless times now and given it as gifts, especially to my pregnant friends, and they LOVE it. Well, EVERYONE loves it!!! It's super easy to make, but I've found that I only have to bake it for about 50-55 minutes or else it gets burned around the edges. If you have the patience, which I usually don't, leave it in the pan to cool after baking so it won't break apart on the bottom. But seriously, once you start eating this, you won't be able to stop. Definitely not a diet food... :) It's amazing plain with no butter, and it stays moist for days. I usually keep it in the ziplock containers, and it fits great. It also tastes great after freezing.
This was fantastic! Loved the flavor and the moist texture. It baked perfectly as called for at an hour and ten minutes. I used Dundee Honey Brown lager and a reduced amount of sugar. 2 1/2 cups seemed excessive to me (esp. in combination with the copious amount of white flour) so I reduced the sugar to 1 1/4 cups and used part Splenda and part regular sugar. I thought it turned out plenty sweet and wasn't missing the extra sugar at all. I also added a little last minute topping to each loaf... right before I popped the loaves into the oven I sprinkled each with crushed/chopped walnuts (pecans would work fine too) and 1 tsp. of turbinado sugar. It was perfect and added just the right amount of something special. A nice extra flavor and texture. Although I was extremely happy with the results, next go 'round I think I will experiment using less oil and a bit more pumpkin to retain the moisture and enhance the pumpkin flavor even further. Also will try replacing part of the white flour with whole wheat. Bottom line, try this!-- you won't be disappointed!
This is a marvelous bread to make on any occasion. I used regular old beer (on hand) and added two tablespoons of honey to the recipe. I also reduced the sugar by half, and still found the bread to be plenty sweet. I baked it in a bundt pan for 50 minutes instead of dividing the recipe. Definitely a keeper!
This is absolutely delicious!! It is very moist! I made exactly the way the recipe directed and it baked perfectly at 1 hour 10 minutes. This will be a great bread for Thanksgiving dinner. I think I put the whole thing together in about 15 minutes - 20 minutes.