(title's for you, dad)
It's that time of year I find myself craving and searching for all things pumpkin. Call me crazy, but when I say all things, I mean all things; candles, desserts, coffees, beer...I even stumbled across a pumpkin-scented shampoo at Ulta the other day I was more excited than anyone probably ever should be over something like that.
It all started a couple weeks ago, as soon as the weather changes and my body senses the fall weather coming, it's like clockwork, I find myself subconsciously on baking blog after baking blog searching for any recipe using even a hint of pumpkin.
And that's when I found it.
Pumpkin Beer Bread.
Just one problem. Now I had to wait for pumpkin beer to come out...
I waited patiently for a good week, but my drive to Kyle and Steph's house in Delaware called for a pit stop at Total Wine...FINALLY pumpkin beer. But so many to choose from. After much deliberation I end up picking out the prettiest labels and walked out with a sampling of Michlob Jack's Pumpkin Spice, Harvet Moon's Pumpkin Ale, and Dogfish Head's Punkin' Ale. Jackpot. Set and ready for fall. And Pumpkin Beer Bread.
I have to say I was skeptical. Beer Bread is one of my favorite breads, but with pumpkin? Don't be turned away, friends, it was soooo good. I thought at first it might've been just me and my love for everything pumpkin, but when my coworkers devoured the rest of the loaf before 11am I decided I need to share this recipe. So easy. So Vegan. So delicious.
PA Friends-I hope this warms your kitchen, TX Friends-I hope this makes your 90-degree October days feel more like Fall.
Pumpkin Ale Bread
3 cups all purpose flour
2 tsp baking powder
1/2 salt
1/2 cup sugar
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground cloves
3 tbsp vegetable oil
1/2 cup pumpkin puree
12-oz bottle Pumpkin Ale
Preheat oven to 350F and lightly grease a 9×5 inch loaf pan.
In a very large bowl, whisk together flour, baking powder, salt, sugar, cinnamon, ginger, and cloves. Make a well in the center and add in vegetable oil, pumpking puree, and beer. Stir just until no streaks of flour remain, and pour batter into prepared pan.
Bake for 55-60 minutes, until a toothpick inserted into the center comes out clean and the top springs back when lightly pressed. Loaf should be light or medium gold.Turn out of the pan and allow the bread to cool on a wire rack before slicing. When cool, store in an airtight container.
Makes 1 loaf
Let's pretend it's last Saturday...
We don't know a name or anything yet, just that on or around Nov. 30th I'll be an aunt to a little Nephew! You all know how excited I get about little ones...I cannot WAIT for Baby Emerick!
