Pumpkin-Honey Beer Quick Bread |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
Give the second loaf away, or wrap in plastic wrap and freeze for up to two months. Ground flaxseed and water add moisture to the batter for a smooth-textured bread. Ingredients:
14.6 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 flaxseed |
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. Add flaxseed mixture and pumpkin; beat at low speed just until blended. Add flour mixture; beat just until combined. 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. Cool 10 minutes in pan on a wire rack; remove from pans. Cool completely on wire rack.
|
|