Pumpkin Bread

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 the crack dealership Starbucks, I usually peruse slate.com or people.com until the children return from recess.

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

2 T. melted butter
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.