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Dine In: Pumpkin Beer Bread

Pumpkin Beer BreadMy friend Carlyle posted on Facebook today asking what she could cook with pumpkin beer.
After all, it is the season for all things pumpkin.

I started rattling off responses to her: barbecue, short ribs braised in pumpkin beer, beer bread…
Wait. Pumpkin beer bread?

Why not??

I love a good pumpkin recipe and this is one I have not tried. Until now. I’m going to make pumpkin beer bread for our porch party on Friday night.

Think of how delightful it will taste with a nice grilled steak and salad, sitting outside in the early darkness with the fire crackling nearby. Of course you can drink the remaining pumpkin ale during your meal, too.

Pumpkin Beer Bread

3 cups self-rising flour
2 tsp pumpkin pie spice
1 tsp salt
3 Tbs honey
1 cup pumpkin puree
1 (12 oz) bottle pumpkin ale
4 Tbs butter

Preheat oven to 375ºF and prepare bread pan by spraying with non-stick cooking spray.
Sift flour, pumpkin pie spice and salt together. Add honey and pumpkin puree. Mix well. Slowly stir in beer until nicely combined and smooth. It will be slightly lumpy.

Cut 2 Tbs of butter into chunks and place in prepared baking pan. Put pan in the oven until butter is melted and bubbly. Spoon bread batter over melted butter. Dot the rest of the butter on top of batter.

Bake for 50-60 minutes, or until a toothpick inserted in the middle of the bread comes out clean. Let bread rest for at least 5 minutes before slicing.

Nutritional Information: Calories per Serving: 550, Calories from Fat: 38, Fat: 4.2 g, Trans Fat: 0 g (3 g Saturated Fat), Cholesterol: 10 mg, Sodium: 223 mg, Potassium: 81 mg, Carbohydrates: 66 g, Fiber: 2 g, Sugar: 5 g, Protein: 4 g.

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Posted in: Cooking, Dine In

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