I've discovered that the only way I can (sometimes) make it through a day of work is to take a Starbucks break at noon.
Upon returning from
I found this recipe through slate.com for Pumpkin Beer Bread last week. I love beer bread. Scott and I, for Christmas a couple of years ago, ate a loaf of beer bread and some spinach dip. It's like our own special little gluttonous tradition.
So when I saw this recipe, I wanted to try it.
I printed it. I followed it. I even made some notes because I wanted to share it.
It was not good, and I do not recommend it.
I mean, the flavor was okay, but the outside was super crusty and the inside was kind of gummy, even after almost an hour and a half in the oven.
So the next day, I went back to Espresso and Cream and tried Madison's recipe. This was the recipe I had intended on doing in the first place. I made a few changes to the original.
For example, I'm too unorganized to remember to buy applesauce. So I substituted APPLE BUTTER. This lady had inspired me to buy apple butter, so I figured, why not?
I did not measure my pumpkin pie spice. The world didn't end, but...
...now that I think of it, perhaps my refusal to measure was why the Pumpkin Beer Bread didn't work out....
Whole Wheat Pumpkin Bread
adapted from this recipe
1/2 cup brown sugar (I cut the sugar down because my substitution of apple butter packs some sweetness.)
1/4 cup vegetable oil
1/4 cup apple butter
2 eggs
3/4 cup pumpkin puree
Mix in a large bowl with an electric mixer until well-combined.
1 1/4 cup whole wheat flour
1/2 cup white flour
1/2 t. baking powder
1 t. baking soda
1/2 t. salt
1-2 t. pumpkin pie spice (I used almost 2 t.)
Mix the dry ingredients in a separate bowl and then add to the wet ingredients in small batches until all is incorporated.
Grease a 9x5 loaf pan, pour it in, and bake at 350* for 45-60 minutes. Mine took 50 minutes in a gas oven with a stoneware loaf pan. If I were to make it again, I'll probably use a metal pan.
