pumpkin beer bread

pumpkin beer bread | my skinny sweet tooth

I’m a lover of beer and most certainly a lover of bread. Toss in some flavors of fall and you have the perfect accompaniment for some warm beer cheese or a nice pat of butter.

Consider this bread rustic, as it’s crusty on the outside, soft, thick, hearty and all great things a pub style bread should have on the inside. It’s imperfectly perfect.

I used a basic (6 ingredient) beer bread recipe from here. I just swapped out a few things to make the pumpkin shine through.  Cheers!


 

pumpkin beer bread:
Yields 12 slices
Points Per slice: 4pp

3C flour (I used 100% white whole wheat, but use what you like)
3T brown sugar
1.5T baking soda (1T, 1t, 1/2t -if you don’t have a 1.5 size T 😉 )
1t pumpkin pie spice
1/2t salt
12ox bottle of Schlafly Pumpkin Ale (or your favorite pumpkin beer)
1T light butter (optional)

(fyi: this bread batter is more like a dough. Rather than pouring it into the loaf pan, you’ll be able to pick it up and set the bread dough into the pan.)

•Preheat oven to 350ºF.
•In a large bowl combine flour, brown sugar, baking soda, pumpkin pie spice & salt.
•When the oven is ready, that’s when to add the beer.
•Slowly pour in the boozy goodness and gently stir until almost incorporated (if needed, use your hands to bring the dough together, making sure not to over mix).
pumpkin beer bread | my skinny sweet tooth
•Lay the bread dough in a sprayed or parchment line 9×5 loaf pan.
•If desired, slice the butter into 3-4 thinner pieces and place on top of the bread.
•Bake for 45-50 minutes.

(I suggest wrapping the left over bread with saran wrap or in a container with a lid to keep it from drying out)

Enjoy!

pumpkin beer bread | my skinny sweet tooth

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