In a season when you find all things pumpkin, I try to take advantage as often as I can. I love pumpkin in almost any way, in ravioli, roasted, in pie, breads, and of course in beer! If you haven't had a pumpkin ale, you must try one! There are tons of different brands available in the autumn- Blue Moon and Shock Top are just a couple of options. I can only have one or two, but the flavor is just fantastic.
I crave pumpkin bread and the comforting spice flavor during autumn so I thought one day, when I opened the fridge and saw the pumpkin beer calling my name, how delicious it would be to combine the fabulous ingredients into one awesome treat!
This bread is perfect for sharing, or not. I usually double it and give a couple of loaves away as thank you's or hostess gifts, which is ok with Mr.V, as long as I leave him his own personal loaf. Yes, I'm serious.
1 (15 oz.) Can of Pumpkin
1/2 Cup Vegetable Oil
1/2 Cup Olive Oil
2/3 Cup (lightly overflowing) Pumpkin Beer
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)
These quantities will yield two loaves. (If you double the batch, use one whole 12oz. beer in the batter.)
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.
How fun is this scraper that I found at Sur la table ?? I love it!
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.