Happy November!!!
{I can't believe I just said that.}
You know what November needs? More pumpkin. Kinda like more cowbell. I mean, really...can you have too much?
If you've never made beer bread, now is the time. It's about the easiest thing you'll ever make. Click here for my mom's recipe and a few variations.
This bread is not a sweet bread, so don't expect it to taste like the pumpkin bread at Starbucks. It's pretty much a classic beer bread with some warm spices...delicious slathered with butter, warm from the oven...delicious toasted with butter alone or with a sprinkle cinnamon sugar.
You'll need these...
...kitty to check your ingredients is totally optional.
Pumpkin Beer Bread
3 cups unbleached, self-rising flour
3 TBSP light brown sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon allspice
1 cup pumpkin
12 ounces room temperature pumpkin beer
butter
Preheat oven to 350. Grease a 9x 5" loaf pan with shortening.
Whisk together the flour, sugar and spices.
Add the pumpkin and the beer and stir until combined.
Spoon into prepared loaf pan, and bake about 1 hour. Let cool in the pan 5 minutes. Remove from pan and place on a cooling rack.
Pour melted butter on top of the bread or, just rub a stick of butter over the top, letting it drip down the sides. Enjoy while still warm, or toasted and oodles of butter.
{I can't believe I just said that.}
You know what November needs? More pumpkin. Kinda like more cowbell. I mean, really...can you have too much?
If you've never made beer bread, now is the time. It's about the easiest thing you'll ever make. Click here for my mom's recipe and a few variations.
This bread is not a sweet bread, so don't expect it to taste like the pumpkin bread at Starbucks. It's pretty much a classic beer bread with some warm spices...delicious slathered with butter, warm from the oven...delicious toasted with butter alone or with a sprinkle cinnamon sugar.
You'll need these...
...kitty to check your ingredients is totally optional.
Pumpkin Beer Bread
3 cups unbleached, self-rising flour
3 TBSP light brown sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon allspice
1 cup pumpkin
12 ounces room temperature pumpkin beer
butter
Preheat oven to 350. Grease a 9x 5" loaf pan with shortening.
Whisk together the flour, sugar and spices.
Add the pumpkin and the beer and stir until combined.
Spoon into prepared loaf pan, and bake about 1 hour. Let cool in the pan 5 minutes. Remove from pan and place on a cooling rack.
Pour melted butter on top of the bread or, just rub a stick of butter over the top, letting it drip down the sides. Enjoy while still warm, or toasted and oodles of butter.
{I can't believe I just said that.}
You know what November needs? More pumpkin. Kinda like more cowbell. I mean, really...can you have too much?
If you've never made beer bread, now is the time. It's about the easiest thing you'll ever make. Click here for my mom's recipe and a few variations.
This bread is not a sweet bread, so don't expect it to taste like the pumpkin bread at Starbucks. It's pretty much a classic beer bread with some warm spices...delicious slathered with butter, warm from the oven...delicious toasted with butter alone or with a sprinkle cinnamon sugar.
You'll need these...
...kitty to check your ingredients is totally optional.
Pumpkin Beer Bread
3 cups unbleached, self-rising flour
3 TBSP light brown sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon allspice
1 cup pumpkin
12 ounces room temperature pumpkin beer
butter
Preheat oven to 350. Grease a 9x 5" loaf pan with shortening.
Whisk together the flour, sugar and spices.
Add the pumpkin and the beer and stir until combined.
Spoon into prepared loaf pan, and bake about 1 hour. Let cool in the pan 5 minutes. Remove from pan and place on a cooling rack.
Pour melted butter on top of the bread or, just rub a stick of butter over the top, letting it drip down the sides. Enjoy while still warm, or toasted and oodles of butter.
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