Recipe by sheerblonde05
"Doubling the pumpkin by adding pumpkin beer puts a little twist on your typical pumpkin bread recipe. Pumpkin beer and chia seed create an incredibly moist and flavorful bread. It is always fun to explain what's hidden inside too! Chia seed gives a boost of added nutrients, while the leftover beer is great for sipping while you bake! The perfect fall-infused bread!"
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1 3/4 cups
whole wheat flour
pumpkin pie spice
1/2 (15 ounce) can
Love it! Gotta love chia! I get my chia at www.runningfood.com, the company is great to work with and only $5 shipping anywhere, any quantity.
I made this bread last week. It was GREAT! It's exactly what I was looking for in a pumpkin bread recipe. It has a lot of flavor and the beer gives it a good balance and moist texture. I used Red Hook WIT brew in mine it isn't a pumpkin beer but the grocery store was completely out. If you want a really good pumpkin flavored beer try Sam Adams Octoberfest. I also used brown turbinado sugar and replaced half of the oil with applesauce for a slightly healthier version. I could not find chia seeds so i left those out and opted out of the walnuts. I did make a glaze for the top with 3 oz. cream cheese, milk, powdered sugar and crushed pecans that was A-FRICKIN-MAZING! If you had pumpkin bread as a child and loved it you will love this healthier/adult recipe!
This is a wonderful recipe! Virtually impossible to mess up, so easy to mix. I accidentally doubled the nutmeg and it was STILL amazing. Everyone I shared it with enjoyed it and practically licked the crumbs off of the plate.
The only thing I will say is be careful with the baking time. I had to bake mine for about an hour and ten minutes, and to avoid burning it, I checked it every five minutes after the suggested 50 minutes was up. Parts were still a bit underdone, but it was still delicious!
Everyone loves it!
This is a very good recipe - my kids loved it. I added chocolate chips to it. I live at high altitude, so it needed an additional 10 minutes.
This is a great recipe for pumpkin bread. I used equal amount of coconut oil instead of the canola oil. And for the pumpkin beer I used Lakefront Brewery Pumpkin Spice beer from Milwaukee, WI.
This was excellent! I used white whole wheat flour and Oktoberfest beer. I also cooked it in a ceramic loaf pan, so I put the temp down 25 degrees and cooked it for a bit longer. Everything else was exactly according to the recipe and my family gave it a thumbs up!
Just a note though: If you double the recipe, you don't need 76 cups of chia seeds. I have no idea why it did that, but 1/2 cup will do. ;)
Delicious!. We prefer pecans so I used pecans instead of walnuts. I followed the recipe the first time as written and my husband loved it. I was looking for a sweeter and spicier twist so the second time I doubled the cinnamon and added extra pumpkin pie spice. I also used 1 1/2 cups of sugar to make it a sweeter bread. Both ways were outstanding.
* Percent Daily Values are based on a 2,000 calorie diet.
Double Pumpkin-Beer Bread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 218
** Calories from Fat: 81
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