Saturday, October 24, 2009

Pumpkin Beer Bread

I just made this tonight to go with a home made Tomatoes From The Garden Soup. Very tasty.

I wanted to try pumpkin beer, as I had it on hand and it's a bit sweet. It went very well with the soup but was sweet enough to use for bread pudding or shortcake. This is very easy and smells and just like home-made yeast bread, without the kneading. In fact, the key is not to stir it very much so the beer bubbles remain inflated. Make sure to pick a beer with lots of CO2.

I think I may try a Lambic raspberry beer for a dessert treat, and Rogues Dead Guy Ale for Chili.

3 cups flour

1 tablespoon baking powder

3 tablespoons sugar

1 teaspoon salt

1 bottle (12 ounces)pumpkin beer, at room temperature

Preheat the oven to 375°F. In a mixing bowl, combine all the dry ingredients. Add the beer all at once, mixing as little as possible; the batter should be lumpy.

Pour the batter into a 9-x-5-x-3-inch loaf pan and brush with the melted butter. Bake in the oven for 35 to 40 minutes, or until an inserted skewer comes out clean. Turn out onto a rack to cool.

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