{"id":475,"date":"2013-10-04T00:00:00","date_gmt":"2013-10-04T00:00:00","guid":{"rendered":"https:\/\/kitchenetteblog.com\/?p=475"},"modified":"2024-10-22T03:45:35","modified_gmt":"2024-10-22T03:45:35","slug":"2013k110k1pumpkin-beer-bread","status":"publish","type":"post","link":"https:\/\/kitchenetteblog.com\/2013\/10\/pumpkin-beer-bread\/","title":{"rendered":"Pumpkin Beer Bread"},"content":{"rendered":"
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\"Pumpkin<\/p>\n

Let\u2019s ease into this whole fall situation. I know it\u2019s October, but so far I\u2019ve been resisting the transition because:<\/p>\n

1. We didn\u2019t get full on summer weather in SF until late August.<\/p>\n

2. I saw Halloween decorations in a store shortly thereafter. That is not OK.<\/p>\n

\"Pumpkin<\/p>\n

Soon we\u2019ll see Halloween decor immediately replace the 4th of July merchandise. I might not be able to deal\u2026<\/p>\n

In an effort to slow things down a bit I made pumpkin bread, but not the overly-spiced, sugar-laden, let-the-belt-out-a-notch kind. This one is tempered with beer, light as a feather, and little more subtle in its fall agenda.<\/p>\n

<\/span><\/p>\n

\"Dogfish<\/p>\n

We all know that everything is better with beer \u2013 there\u2019s probably some science out there to support that. So it stands to reason that pumpkin bread should be exponentially improved by a pumpkin<\/em> beer. It turns that San Diego-based food and beer writer Brandon Hern\u00e1ndez has tested and proven this theory.<\/p>\n

Brandon writes a food-centric column for\u00a0West Coaster<\/a>, the beer magazine for which I serve as Art Director. I\u2019m always excited to jump into laying out his column because it means I get to drool over food for a bit while I design. My keyboard might be suffering, but hey, it\u2019s a small price to pay.<\/p>\n

\"pumpkin<\/p>\n

The recipe for this bread is delightfully straightforward. Cream the butter and sugar, add the dry ingredients \u2013 you know the deal. The hardest part is waiting the hour it takes to bake!<\/p>\n

Your patience is rewarded with a soft, fluffy bread with the perfect balance of sweetness and spice. Ground pecans give it some body, and the flavors of pumpkin and malt come through to make for a truly unique bread.<\/p>\n

\"fresh<\/p>\n

For me, the most exhilarating part of making this bread is grating fresh nutmeg. One of the best smells in existence. Perhaps the only person that loves it more would be Alton Brown, who keeps fresh nutmeg (along with kosher salt) on his KEYCHAIN<\/a>. Legit.<\/p>\n

\"Pumpkin<\/p>\n

So whether your nutmeg is at the ready in your pocket or stashed in a seldom opened drawer in your kitchen, let\u2019s break some out and dip our toes into fall with this bread! Not only does it serve as an ideal breakfast, mid-morning snack, late-night snack, dessert\u2026 the act of making it leaves you with a mostly full bottle of beer. I think you know what to do next.<\/p>\n

<\/i> Print<\/a><\/p>\n

Pumpkin Beer Bread<\/span><\/h2>\n

<\/p>\n

(c) 2013 Brandon Hern\u00e1ndez<\/p>\n

Remember: a long cooking time means you need to check on it early! Mine finished in 1 hour, and nobody wants overcooked pumpkin bread. \ud83d\ude09<\/p>\n

Ingredients<\/h3>\n