PUMPKIN BEER BREAD
Pumpkin Beer Bread is a soft, sweet pumpkin bread recipe that is the perfect side dish for your holiday table or breakfast cake!
Provided by Shelly
Categories Bread
Time 1h5m
Number Of Ingredients 15
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.
Nutrition Facts : ServingSize 1 slice, Calories 429 calories, Sugar 40.2 g, Sodium 397.3 mg, Fat 19 g, SaturatedFat 14 g, TransFat 0 g, Carbohydrate 62.1 g, Fiber 1.2 g, Protein 4.7 g, Cholesterol 56.7 mg
DOUBLE PUMPKIN-BEER BREAD
Doubling the pumpkin by adding pumpkin beer puts a little twist on your typical pumpkin bread recipe. Pumpkin beer and chia seed create an incredibly moist and flavorful bread. It is always fun to explain what's hidden inside too! Chia seed gives a boost of added nutrients, while the leftover beer is great for sipping while you bake! The perfect fall-infused bread!
Provided by sheerblonde05
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 2h5m
Yield 12
Number Of Ingredients 15
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.
Nutrition Facts : Calories 218.3 calories, Carbohydrate 31.7 g, Cholesterol 31 mg, Fat 9.1 g, Fiber 2.9 g, Protein 4.4 g, SaturatedFat 1 g, Sodium 358.9 mg, Sugar 17.7 g
HONEY PUMPKIN BREAD
The honey not only lends flavor to this bread, but also draws water to the bread, keeping it moist longer! Fresh pumpkin also creates a better flavor - directions for preparing fresh pumpkin are at the bottom of this page.
Provided by oilpatchjo
Categories < 4 Hours
Time 3h30m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 13
Steps:
- Mix all ingredients well.
- Pour into greased 9x5 bread pan.
- Bake at 350 degrees for 1 1/4 - 1 1/2 hour, or until a knife placed in the center comes out clean.
- Cool for 10 minutes on a wire rack, then remove from pan.
- Note:Preparing Fresh Pumpkin.
- There are many different ways to prepare pumpkin, but this is the easiest and quickest method we have found yet. When cooked right, the hard outer shell peels off practically by itself!Sugar pumpkins (the small pumpkins the size of a volleyball) are recommended, but we have used jack-o-lantern sized pumpkins, and even giant 50-100 pound pumpkins, with good results. In general, the smaller the pumpkin, the sweeter the meat. You may need to add more honey with a larger pumpkin (taste before baking). Use fresh pumpkins, not carved pumpkins. Any pulp not used immediately in recipes can be stored for up to 2 days in the refridgerator, or can be stored in the freezer indefinitely. If you store in the freezer, place a 1 cup portion in a plastic bag - this is the amount required by most recipes.
- Directions:Cut pumpkin in halves (or quarters, if large). Scoop out pulp and seeds. (Seeds can be saved later for roasting.) Lightly oil inside meat of pumpkin. Cover meat side of pumpkin with foil. Place foil-side down on cookie sheet. Bake at 400 degrees for 1 1/2 hours, or until meat is soft throughout. Allow to cool until you can handle with your hands. Scrape pulp from rind and place in blender. Puree until consistent throughout. Line colander with coffee filters. Place puree in colander and allow to drain 2-3 hours, or overnight in fridge.
Nutrition Facts : Calories 266, Fat 11, SaturatedFat 5.5, Cholesterol 51.3, Sodium 282.9, Carbohydrate 40.1, Fiber 0.8, Sugar 23.5, Protein 3.5
PUMPKIN-HONEY BEER QUICK BREAD
This is a WONDERFUL pumpkin bread recipe that is moist and delicious. It's a little time-consuming too, but WELL worth it! The beer is the secret to making the bread light and buoyant. A moist bread, the pumpkin in this recipe is full of vitamins, minerals and antioxidants and is a great source of fiber. An ingredient I liked...
Provided by Echo Day
Categories Sweet Breads
Time 1h35m
Number Of Ingredients 15
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.
More about "pumpkin honey beer quick bread recipes"
PUMPKIN BEER BREAD RECIPE | GIMME SOME OVEN
From gimmesomeoven.com
Estimated Reading Time 2 mins
- Preheat oven to 375 degrees. Grease a 9×5-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.
PUMPKIN-HONEY BEER QUICK BREAD RECIPE | MYRECIPES
From myrecipes.com
5/5 (28)Calories 194 per servingServings 14
- 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.
- 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 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.
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