Pumpkin Ale Bread
Seasonal pumpkin ale holds the key to moist and savory pumpkin bread.
Scott Sanders | Staff Photographer
1 cup all-purpose flour
1 cup white whole wheat flour (see note)
¾ cup packed dark brown sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 large eggs
¼ cup canola oil
1 cup canned pumpkin purée
1 cup dark pumpkin ale
1/3 cup packed light brown sugar
1/3 cup all-purpose flour
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 tablespoons unsalted butter, softened
1½ teaspoons pumpkin ale or water
Heat oven to 340 degrees. Lightly grease or spray bottom and halfway up sides of 9-by-5-inch loaf pan.
In large mixing bowl whisk flours, sugar, spice, baking powder and soda and salt. Set aside.
In medium bowl whisk eggs and oil until smooth. Add pumpkin purée and ale, whisking until smooth.
Pour liquid into dry ingredients and gently whisk until almost combined. Do not over mix. With spatula, use folding motion to gently scrape bowl. Batter will appear lumpy and flour will be combined. Spoon into loaf pan and set aside.
For the streusel: In small bowl combine brown sugar, flour, spices and butter. Using fingertips, mix for 30 seconds. Add beer or water and mix with fingers until crumbly. Evenly sprinkle on top of pumpkin batter.
Bake 50-55 minutes until tester inserted at center comes out clean. Cool bread 30 minutes in pan. Run spatula carefully around edges to loosen before turning out on cooling rack.
Baker's hints: All-purpose flour can be used in place of the white whole wheat. Bread keeps two days well wrapped at room temperature, five days refrigerated or two months frozen.
Nutrition values per serving: 290 calories; 9 g fat (2 g saturated), 47 g carbohydrates, 2 g fiber, 5 g protein, 49 mg cholesterol, 267 mg sodium.
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