Pumpkin-Honey Beer Quick Bread

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.

Photo by Constance F.
Adapted from cookinglight.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

loaves

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Adapted from cookinglight.com

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: