Pumpkin Honey Beer Quick Bread |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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Cooking Light Nov 2008 Ingredients:
14 5/8 ounces all-purpose flour (about 3 1/4 cups) |
2 teaspoons salt |
2 teaspoons baking soda |
1 teaspoon baking powder |
1 teaspoon ground cinnamon |
1 teaspoon pumpkin pie spice |
1/2 cup water |
1/3 cup ground flax seed |
2 1/2 cups sugar |
2/3 cup canola oil |
2/3 cup honey beer (at room temperature) |
1/2 cup egg substitute |
2 large eggs |
1 (15 ounce) can pumpkin |
cooking spray |
Directions:
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.
5. Add flaxseed mixture and pumpkin; beat at low speed just until blended. Add flour mixture; beat just until combined.
6. 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.
7. Cool 10 minutes in pan on a wire rack; remove from pans. Cool completely on wire rack.
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