Moist Pumpkin Bread made with Pumpkin Ale
This is the best pumpkin bread I have ever had. Makes 2 loaves.
- 15 ounce Pumpkin puree canned
- 4 Eggs
- 1/2 Cup Vegetable Oil
- 1/2 Cup Olive Oil
- 2/3 Cup Pumpkin Beer lightly overflowing
- 1 1/2 Cup White Sugar
- 1 1/2 Cup Brown Sugar
- 3 1/2 Cups All Purpose Flour
- 2 Teaspoons Baking Soda
- 1 1/2 Teaspoons Salt
- 2 Teaspoons Cinnamon
- 1 Teaspoon Freshly Ground Nutmeg
- 1/2 Teaspoon Cloves
- 1/2 Teaspoon Ginger
- 1/4 Cup Raw Sugar for topping
Preheat oven to 350 degrees. Grease and flour 2 loaf pans. In a large bowl mix together the pumpkin, eggs, oils, beer and sugars until well blended.
In a medium bowl, sift the dry ingredients, grate nutmeg, then stir with a fork. Add the dry mixture gradually into the wet ingredients, about a cup at a time.
Blend until well incorporated but do not over mix. You can use a wooden spoon, stand mixer or a hand mixer. I went with a hand mixer and spatula since I doubled the batch, it was easier to contain in a larger bowl. Taste the batter and see if it has enough of the spice flavor you like. I sometime dash a bit extra of Pumpkin Pie Spice in at the end. Pour batter into the two pans and sprinkle top with raw sugar. The sugar is totally optional. I use it to get a sweet little crust on the bread. If you prefer a totally moist bread, skip it. If you don’t have raw sugar you could use white sugar.
Bake for 45-55 minutes, checking with a toothpick or skewer after 45 minutes. I prefer a very moist bread so I take it out just as it has set and the skewer is no longer wet.
I try to remove it from the baking pans as soon as possible to stop the cooking and let it cool.
Calories: 329kcal | Carbohydrates: 53g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 303mg | Potassium: 103mg | Fiber: 1g | Sugar: 34g | Vitamin A: 3357IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg