Wednesday, November 2, 2011

Pumpkin Spice Beer Bread

Lately I've really been enjoying being a beer snob not only when it comes to drinking beer, but also for baking beer bread. Different beers make a surprisingly huge difference in the flavor of the bread! Last week I whipped up a loaf of apple beer bread with a New Holland Mad Hatter IPA, and the sweetness of the apples paired beautifully with the hoppy sharpness of the beer - almost like an apple and cheddar cheese pairing. (To recreate this loaf, simply use Farmgirl Susan's basic beer bread recipe and add 1 finely diced apple while using an IPA beer.)

While sorting through the pantry contents recently, I discovered I had half a cup of pumpkin puree and one lone raspberry wheat beer lurking in the fridge. This particular raspberry beer was especially fruity, so I decided raspberries weren't too far from cranberries and thus hoped the beer would go well with the pumpkin! The result was a revelation - intensely spicy, with a deep, mellow pumpkin flavor accentuated by the subtle notes of the fruit beer, and best of all, a slight sweetness not at all like intensely sweet classic pumpkin breads, but instead just perfect to accompany a hearty main course stew. The pumpkin also made the bread incredibly moist, and added a chewiness not usually found in beer breads... I can't wait to try more beer and bread pairings! Now if only Zach would spare an oatmeal stout for the baking cause...

Pumpkin Spice Beer Bread

3 cups whole wheat flour (or white whole wheat flour)
1/2 cup raw turbinado sugar
1 tsp salt
1 T baking powder
1 T cinnamon
1 (12oz) bottle fruit beer
1/3 cup pumpkin puree

~ Preheat the oven to 375 degrees F. Coat a 9X5" baking pan with cooking spray.
~ In a large bowl, whisk together the flour, sugar, salt, baking powder, and cinnamon.
~ Make a well in the center of the dry ingredients, and pour in the beer and pumpkin puree. Stir until you have a thick dough.
~ Scoop the dough into the baking pan, and bake for 45 min - until a toothpick stuck in the center comes out clean.
~ Allow to cool at least partially before slicing... If you can! :-)


Rambling Tart said...

Thank you so much for stopping by my blog today. :-) I always love hearing from you! And I'm so glad you did so I could see these delicious loaf ideas!! :-) I'm a huge fan of moist loaves slathered in butter for breakfast. :-)

Joanne said...

I really need to start baking with beer. There are just so many great ideas for it out there! This pumpkin spice bread has to be my favorite, though!

Jacqueline said...

I've just spent the past good long while looking through your recipes. ... It takes a mighty fine food blog to keep me pushing past breakfast pangs, and yours had me hooked! You had me chuckling (instantly) at 'beer snob'. Years ago, the ex and I owned a microbrewery, with a Raspberry Wheat being our top-selling brew. I'm all pumped to try your boozy bread. Here's to great ingredients, great music and great beer in the kitchen!

PS I'm still wondering how on earth you find time to write a blog ... But thank you for doing so!

Johanna GGG said...

sounds fantastic - I have seen pumpkin beer on blogs and wondered if you had some when I saw the post - but love the sound of raspberry beer too