Pumpkin-Honey Beer Quick Bread

‘Tis the season for everything pumpkin. Why not jump on the bandwagon, right? I stumbled upon this recipe for Pumpkin-Honey Beer Quick Bread from wait for it… Cooking Light. I didn’t know it was possible for a dish with the words “beer” and “bread” to be light, but I’m ready to eat it.

Photo Courtesy of www.myrecipes.com

Photo Courtesy of http://www.myrecipes.com

Ingredients (Makes 2 loaves):

  • 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 (You can use any beer you want)
  • 1/2 cup egg substitute
  • 2 large eggs
  • 1 (15-ounce) can pumpkin
  • Cooking spray


  1. Preheat oven to 350° Fahrenheit.
  2. Weigh or lightly spoon flour into dry measuring cups; level with a knife.
  3. Combine flour, salt, and next 4 ingredients (through pumpkin pie spice) in a medium bowl; stir with a whisk.
  4. Combine 1/2 cup water and flaxseed.
  5. Place sugar and next 4 ingredients (through eggs) in a large bowl
  6. Beat with a mixer at medium-high speed until well blended.
  7. Add flaxseed mixture and pumpkin; beat at low speed just until blended.
  8. Add flour mixture; beat just until combined.
  9. Divide batter between 2 (9 x 5–inch) loaf pans coated with cooking spray.
  10. Bake at 350° Farenheit for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
  11. Cool 10 minutes in pan on a wire rack; remove from pans.
  12. Cool completely on wire rack.

Dobrou Chut’!


3 thoughts on “Pumpkin-Honey Beer Quick Bread

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