Fast, easy, and full of pumpkin and beer-y flavor. This bread is perfect for slathering with butter and dunking into some soup or chili.It’s the middle of September. It is officially okay to blog about pumpkin recipes. So says I.
After being sick for more than a week, I finally felt better last Sunday and went on a bit of a baking spree. This beer bread was one of the recipes I tried.
The pumpkin flavor is pretty subtle, as are sort of traditional pumpkin spices. It definitely predominantly has the flavors of the beer bread that we all know and love.
Though I’ve just been eating it warm with some butter, it would be great dunked in some Turkey White Bean Pumpkin Chili or Chicken Pumpkin Soup. Or, you know, any non-pumpkin-based chili or soup.
This recipe comes from Gimme Some Oven.
- 3 cups all-purpose flour
- 1 tbs baking powder
- 1 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1/4 tsp ground cloves
- 3 tbs honey
- 1 cup pumpkin puree
- 12 oz. bottle of beer (pumpkin beer recommended – I used Sam Adams’ 20 Pounds of Pumpkin)
Preheat the oven to 375 degrees F. Grease a 9×5-inch loaf pan and set aside.
In a medium-sized bowl, whisk the flour, baking powder, cinnamon, ginger, nutmeg, allspice, and cloves together.
Add the honey and pumpkin puree, stirring until combined. This will be a little difficult.
Slowly add the beer and stir until combined.
Pour the batter into the prepared loaf pan and bake 50-60 minutes, or until a toothpick/knife comes out clean when inserted into the center. Allow the bread to cool for 5-10 minutes before slicing in.
I’m making yeast my bitch this year. First there was King Cake, then cinnamon rolls, and now we have Dutch Oven Bread. This recipe couldn’t be easier, and is really tasty.
I found this recipe on the blog Bakes in Slippers.
- 3 1/2 cups all purpose flour
- 2 tbs olive oil
- 1 1/3 cups water, room temperature
- 2 1/2 tsp yeast
- 1 1/4 tsp kosher salt
In the bowl of a stand mixer, add all of the ingredients. Using the dough hook attachment, mix until a dough forms. If it’s looking pretty shaggy, you can add a little more dough and continue mixing until it comes together a bit more.
Coat the inside of a medium to large sized bowl with cooking spray. Scrape all of the dough into the prepared, greased, bowl. Cover it tightly with cling wrap and store in a warm place for 2 hours, until the dough ball has doubled in size.
Put a Dutch oven in the oven, without the lid. Preheat the oven to 450 degrees F. This will allow the Dutch oven to get nice and toasty.
While the oven preheats, turn the dough ball out onto a floured surface. Knead it slightly, forming a nice, neat ball. Cover it with a towel and allow it to rise a bit more for 20 minutes longer.
Score the top with a knife (I made 3 parallel slits).
Remove the Dutch oven from the oven and carefully place the dough inside. Put the Dutch oven’s lid on, and bake for 25 minutes.
Remove the lid and bake for 15 minutes longer.
Remove the bread from the Dutch oven and allow it to cool completely on a wire rack.
I’ll keep this one brief =). I served this cornbread alongside the turkey chili I posted yesterday. They really go pretty perfectly together. This recipe was originally found at Vittles and Bits.
You will need:
1 cup all purpose flour (or whole wheat pastry flour)
1 tbs baking powder
1 tsp kosher salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup brown sugar
1 cup cornmeal
1 cup pumpkin puree (NOT pumpkin pie filling)
1/4 cup vegetable oil
1 tbs molasses (or honey)
Preheat your oven to 400 degrees F and grease an 8×8 baking dish. In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, brown sugar, and cornmeal.
In a separate bowl, beat the eggs. Add the pumpkin puree, oil, and honey. Stir to combine. Add the wet ingredients to the dry and mix until just combined. Pour the batter into the greased pan, and smooth the top out as much as possible.
Bake for 30 minutes, or until a toothpick or knife comes out clean in the center.
It was super easy to throw together, and went perfectly with the turkey chili I made over the weekend. It still tastes like the cornbread that we are all familiar with, but had a nice pumpkin-y background. Serve it warm, slather it with some butter, dunk it in some chili, and you’re good to go!