The Time Has Come
October is here. It is that time of year where the weather is still in the nineties, your air conditioner doesn’t have to be on until 3pm, and the pool is still an option. Clearly autumn in Southern California is an anomaly compared to most of the world during this time. However, one thing we have in common is our love for all things pumpkin.
Last week, I made some white bread with Dogfish Head Punkin Ale to start off our month of pumpkin beer bread recipes. This week, we dive deep into pumpkin pulp with Punkin Bread. I am a big fan of Betty Crocker so I used one of their recipes to compensate for the beer.
This is great recipe to start off the Autumn season. One thing I would change is adding 1 teaspoon of allspice and half a cup of raisins. There is something about raisins that give these spiced baked goods a little kick.
Stay tuned for more pumpkin recipes!
- Place oven rack to the center and preheat oven 350º F.
- Mix together pumpkin puree, sugar, oil vanilla and eggs in a large bowl. I used an electric mixer, but can be accomplished by hand. In a separate bowl, mix together dry ingredients. Pour dry ingredients and walnuts into puree mixture and mix. Add Punkin Ale and continue mixing.
- Pour into greased-up 9-inch loaf pan. Bake for 1 hour 10 minutes or until you can insert a toothpick in the center and it comes out dry or cleaned.
- Loosen the sides of the bread and let cool for 2 hours.