Quick Pumpkin Beer Bread

Quick Pumpkin Beer Bread could be just the lacto ovo vegetarian recipe you've been looking for. This recipe makes 8 servings with 217 calories, 6g of protein, and 3g of fat each. For 38 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. 282 people were impressed by this recipe. If you have active yeast, flour, butter, and a few other ingredients on hand, you can make it. It is brought to you by Foxes Love Lemons. It works well as an inexpensive bread for Father's Day. With a spoonacular score of 47%, this dish is good. Similar recipes are Pumpkin-Honey Beer Quick Bread, Three Cheese and Beer Quick Bread, and Beer and Cheddar Quick Bread.

Servings: 8

Preparation duration: 20 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In medium bowl, stir together 1-1/2 cups of all-purpose flour and rye flour. In small saucepan, heat beer, water, honey and butter over medium-low heat until warm (100 to 110 degrees F).In large bowl, whisk together warm beer mixture, yeast, salt, caraway, garlic powder and 1-1/2 cups of flour mixture until smooth. With wooden spoon, stir in remaining flour mixture and enough additional all-purpose flour to make a soft dough. Knead on a lightly floured surface 4 to 6 minutes or until smooth.Shape dough into ball; place in greased 8-inch round pan, turning to grease top. Flatten dough to fit pan. Cover; let rise in a warm, draft-free place about 45 minutes or until doubled in size. Meanwhile, preheat oven to 375 degrees F.Brush dough with melted butter and sprinkle with pepitas; lightly press pepitas into dough. Bake 25 to 30 minutes or until fully baked through. Remove from pan; transfer to wire rack. Let cool 10 minutes before serving warm, or cool completely.

 

Step by step:

1. In medium bowl, stir together 1-1/2 cups of all-purpose flour and rye flour. In small saucepan, heat beer, water, honey and butter over medium-low heat until warm (100 to 110 degrees F).In large bowl, whisk together warm beer mixture, yeast, salt, caraway, garlic powder and 1-1/2 cups of flour mixture until smooth. With wooden spoon, stir in remaining flour mixture and enough additional all-purpose flour to make a soft dough. Knead on a lightly floured surface 4 to 6 minutes or until smooth.Shape dough into ball; place in greased 8-inch round pan, turning to grease top. Flatten dough to fit pan. Cover; let rise in a warm, draft-free place about 45 minutes or until doubled in size. Meanwhile, preheat oven to 375 degrees F.

2. Brush dough with melted butter and sprinkle with pepitas; lightly press pepitas into dough.

3. Bake 25 to 30 minutes or until fully baked through.

4. Remove from pan; transfer to wire rack.

5. Let cool 10 minutes before serving warm, or cool completely.

Nutrition Information:

covered percent of daily need

 

Related Videos: