Pumpkin Honey Beer Quick Bread Recipes

PUMPKIN HONEY BUTTER

Steps:

• Place the butter in a mixing bowl, and whip on high speed with an electric mixer until fluffy, about 1 minute.
• In another bowl, stir together the honey, pumpkin, and pumpkin pie spice until well mixed. Add the honey mixture to the butter, and whip on high with the electric mixer until the mixture is fluffy and smooth, about 1 more minute. Chill the pumpkin butter for several hours or overnight to blend the flavors.

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.

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.

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.

PUMPKIN-HONEY BEER QUICK BREAD

Steps:

• 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 (or put in bundt pan) 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.