pumpkin ale bread

there are currently bread crumbs and pepita seeds strewn about my kitchen. the countertops are filled with ingredients in various stages as i prepare for a dinner party. my camera and props are blocking the path from the kitchen to the living room. i'm taking a moment away from the mess and the dinner prep to write a halloween inspired blog post before our guests come over. i've been hearing a funny whining sound from the dish washer, which i regretfully ignored for a solid half hour while i fiddled with photos ... that sounds? the sound of gallons of foam bubbling out the bottom of the dishwasher. how do these have a way of happening right before dinner parties? i am the idiot who poorly read the dish soap label. i suppose i should go deal with that mess. but first, i have got to share this recipe with the world! 

beer bread was a frequent occurrence growing up. i remember my dad letting me try a sip of beer long ago as a kid. i thought it was less than tasty. but i loved love loved when he made us beer bread. it's stupidly simple to make, and i feel ashamed i don't make it more often. i did however think to make it for a client this week. the aroma made me so jealous i hadn't made some for myself. so today, inspired by halloween i whipped up a pumpkin ale bread that i am quite thrilled to serve with dinner tonight! this particular recipe is the offspring of my dad's old beer bread recipe and a recipe from the fabulous spoon fork bacon blog. it is a savory loaf with sweet spices. it would be fantastic with a hearty black bean and pumpkin soup, or with sautéed greens and fried eggs for breakfast. 

happy halloween! 


pumpkin ale bread ~ serves 6

1 cup whole wheat pastry flour
1 cup unbleached all purpose flour
3/4 cup rolled oats
12 oz pumpkin ale
1/2 cup pumpkin purée (homemade, or unseasoned canned purée)
3/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon clove
1/2 cup grated parmesan or sharp cheddar
1 egg, beaten
1/4 cup raw pepita seeds

preheat oven to 375. line a 9"x5" bread pan with two overlapping strips of parchment paper (or grease with butter or oil). combine dry ingredients and cheese in a mixing bowl. add pumpkin ale, egg and pumpkin purée and fold to combine. do not over-mix. pour batter into prepared bread pan, sprinkle with pepita seeds and bake for 75 minutes or until inserted knife comes out clean. let cool out of bread pan for 30 minutes before slicing.

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