Gourd Range Pumpkin Ale Bread

 
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Preheat oven to 350 degrees.  Grease a 9x5 loaf pan, set aside.  In a medium bowl, combine/mix dry ingredients and set aside. 

 In a large bowl, add the oil and sugar together, using a hand mixer beat until combined.  Add egg white, eggs, pumpkin puree, pumpkin beer.  Beat until smooth. 

 Add ground flax seed and nuts (optional) and beat until incorporated.  Fold in dry ingredients using a spoon or spatula and stir until completing the batter. 

 Spoon into 9x5 bread pan or use muffin tins. (Muffin timing is roughly 20-25 minutes.)  Loaf timing is roughly 45-55 minutes.  Use knife to check doneness, cool on rack before slicing.

 It is not essential to use flax seed or nuts.  It is acceptable to use flax seed, chia seed, raisins or any other kind of nuts you prefer.  Understand that baking time varies depending on such ingredients.

Wet Ingredients:

-1 Cup White sugar

-1/3 Cup veggie or canola oil

-2 large eggs

-1 egg white

-1 can (15oz) of pumpkin puree

-1/2 cup VBC pumpkin beer

-2 1/2 Tbl spoon ground flax seed

-1/4 cup chopped walnuts, pumpkin seeds etc...

Dry Ingredients:

-1 3/4 Cup Whole Wheat Flour

-1 Tsp Salt

-1 Tsp Baking Soda

-1 Tsp Ground Cinnamon

-1/2 Tsp Pumpkin Spice

-1/4 Tsp Ground Nutmeg