Double Pumpkin Beer Bread Food

PUMPKIN BEER BREAD

Steps:

• Preheat the oven to 350°F. Coat a 9×13 pan with nonstick spray and set aside.
• In the bowl of your stand mixer fitted with the paddle attachment mix the sugar, beer, honey and oil together on medium-low speed until combined. Add in the eggs, pumpkin, salt, baking soda, baking powder, and pumpkin pie spice and continue mixing on medium-low speed until smooth.
• Turn mixer to low and add in the flour and mix until just combined. Don't over-mix.
• Pour the batter into the prepared baking dish and bake for 50-55 minutes, or until set in the middle. If the cake starts to brown on top or around the edges too much, lightly tent the pan with aluminum foil.
• When the cake is done make the glaze. Combine the butter, sugar, water, and vanilla into a small saucepan over medium-low heat. Stir continuously until the butter is melted and the sugar is dissolved. Do not bring to a boil.
• Poke holes all over the warm cake using a knife and pour the glaze evenly on the cake while still in the pan.
• Allow the cake to cool completely before serving.

DOUBLE PUMPKIN BEER BREAD

Steps:

• Cream the sugars and oil, add eggs one at a time and mix well.
• Add the pumpkin, beer and molasses- mix well.
• Add the dry ingredients and spices-combine well.
• Divide the batter between two lightly greased bread pans and bake in a pre-heated 350 degree oven for 55 minutes or until a toothpick comes out clean.

EASY PUMPKIN BEER BREAD WITH PEPITAS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan with baking spray.
• Stir baking mix, white sugar, brown sugar, and pumpkin pie spice together in a bowl. Add beer and stir until smooth. Pour batter into the prepared loaf pan and sprinkle the top with pepitas.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Let cool in the pan for 10 minutes, then remove to a wire rack to cool completely.

3-INGREDIENT PUMPKIN BREAD

Steps:

• Preheat the oven to 350°F. Line a 9-by-5-by-3-inch loaf pan with parchment paper (see Cook's Note), leaving a 2-inch overhang on the 2 longer sides.
• Whisk together the pumpkin pie mix and eggs in a large bowl until smooth. Whisk in the spice cake mix until just combined and no lumps remain.
• Transfer to the prepared loaf pan, smoothing out the top with a small offset spatula. Bake until deep golden brown and a toothpick inserted in the center comes out clean, about 45 minutes.
• Transfer the pan to a wire rack to cool slightly, about 10 minutes. Use the parchment overhang to lift the pumpkin bread out of the pan and onto the wire rack to cool completely.

PUMPKIN BEER BREAD

Steps:

• Preheat oven to 375 degrees. Grease a 9x5-inch bread pan with cooking spray, or line with parchment paper.
• Stir flour, baking powder, salt, pumpkin pie spice, honey and pumpkin puree together in a large mixing bowl until combined. Slowly add in the beer, and stir until combined and smooth.
• 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.

BEER BREAD

Steps:

• Preheat oven to 375 degrees.
• Mix dry ingredients and beer.
• Pour into a greased loaf pan.
• Pour melted butter over mixture.
• Bake 1 hour, remove from pan and cool for at least 15 minutes.
• UPDATED NOTES: This recipe makes a very hearty bread with a crunchy, buttery crust. If you prefer a softer crust (like a traditional bread) mix the butter into the batter instead of pouring it over the top.
• Sifting flour for bread recipes is a must-do. Most people just scoop the 1 cup measure in the flour canister and level it off. That compacts the flour and will turn your bread into a "hard biscuit" as some have described. That's because they aren't sifting their flour! If you do not have a sifter, use a spoon to spoon the flour into the 1 cup measure. Try it once the "correct" way and you will see an amazing difference in the end product.
• I have had many email from you kind folks about using non-alcoholic beverages instead of beer. That is fine to do but I highly recommend adding a packet of Dry Active Yeast or 2 teaspoons of Bread (Machine) Yeast so that you get a proper rise.
• The final result should be a thick, hearty and very tasteful bread, NOT A BRICK! ;).
• Thank you all for the incredibly nice comments and those of you who left a bad review - learn to sift sift SIFT! You will be amazed at the results you get.

DOUBLE PUMPKIN-BEER BREAD

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray. Combine flour, salt, baking soda, cinnamon, pumpkin pie spice, and nutmeg in a bowl; set aside.
• Beat the sugar, canola oil, whole eggs, egg white, pumpkin beer, and pumpkin puree together in a large bowl until smooth. Combine chia seeds and water in a small bowl, then whisk in the chia seed mixture into the pumpkin mixture until smooth and well-blended. Gradually stir in the flour mixture into the pumpkin mixture. Mix until smooth. Pour batter into the prepared loaf pan, and layer the chopped walnuts on top.
• Bake in the preheated oven until a knife inserted into the center comes out clean, about 50 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

BEER BREAD I

Steps:

• In a large bowl, mix together the sugar and flour. Add beer and continue to mix, first using a wooden spoon, then your hands. Batter will be sticky. Pour into a 9 x 5 inch greased loaf pan.
• Bake at 350 degrees F (175 degrees ) for 50 for 60 minutes. The top will be crunchy, and the insides will be soft. Serve topped with butter or cheese spread.