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Oh my gourd! It's gourd season!

10-15-2014

Oh my gourd! It’s gourd season!

The pumpkin is back and in a big way, possibly the best way. It’s back in the beer way. Pumpkin infused, flavored and named beers are surrounding us currently. Pumpkin beers are the “it” beers of the season, which is perfect timing with World Bread Day tomorrow. Slate Magazine knows the power of this trifecta of vegetable, booze and carbs, which all are combined in this recipe reblogged from the site. So pop open a bottle of Shock Top Pumpkin Wheat, take a swig and then get to baking.

 

 

 

Pumpkin-Beer Bread
Yield: One 9-inch loaf (About 12 servings)
Time: 1¼ hours

Oil or butter for greasing the pan
1¼ cup all-purpose flour
½ cup whole-wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ teaspoons ground cinnamon
½ teaspoon ground ginger
Pinch ground nutmeg
Pinch ground allspice
3 tablespoons unsalted butter
1 cup pumpkin purée
1 cup brown sugar
2 large eggs
1 cup Shock Top Pumpkin Wheat

 



1. Heat the oven to 350°F. Grease a 9-inch loaf pan. Combine the flours, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice in a large bowl.

2. Melt the butter in a medium saucepan over low heat (or in a medium bowl in the microwave). Remove from the heat. Stir in the pumpkin and brown sugar, then stir in the eggs. Finally, stir in the Shock Top Pumpkin Wheat. Add the pumpkin mixture to the dry ingredients and stir just until combined, then transfer the batter to the greased pan.

3. Bake until a toothpick inserted into the center of the loaf comes out clean, about 1 hour. Cool thoroughly, then slice and serve. (Leftover pumpkin bread can be wrapped in foil or plastic wrap and stored at room temperature for up to a few days.)

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