Spiced Pumpkin Maple Beer Bread

Someone once told me that talking to me was like “watching paint dry”.

At the time, I took the comment hard. I mean, who appreciates being compared to a wall with a fresh coat of paint?

I will admit that sometimes I may not be the most thrilling – it’s difficult to be a walking Lady Gaga concert all the time.

But usually, I find myself pretty fascinating. I’ll give you some completely pointless reasons why…

1) I’m always changing my nail polish – I’m like 10 murals in one.

2) I might break out into song at any moment. Okay so maybe this is more in my mind than in real life, but I think it makes my “interestingness level” go up by like 14.

3) I’m always there to lend a shoulder, an ear, or a baked good.

4) Sometimes I’m overly a bit emotional. That’s totally not like drying paint – it’s more like the weather.

5) I can remember directions like nobody’s business. I’m like a GPS, only less rectangular.

So, I have decided that if I am like watching paint dry, I’m okay with that. Because at the end of the day, I’ve got adorable nails and this delicious pumpkin bread.

Last Year: Pumpkin Cake with Caramel, Chocolate Chips, and Walnuts

Spiced Pumpkin Maple Beer Bread

This is my new go-to pumpkin bread. It’s delicately spiced, tender, and full of pumpkin flavor. It’s made with whole-wheat flour, flax meal, and less sugar and oil than other quick breads, so it’s pretty healthy too!

Note: The orignial recipe has you mix the batter with a mixer. I just used a fork and did it by hand and I was pleased with the results. 

Ingredients

• 1 1/2 cups whole wheat flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon pumpkin pie spice
• 1/4 cup water
• scant 1/4 cup ground flaxseed
• 3/4 cups cane sugar
• 2 Tablespoons maple syrup (or honey/agave)
• 1/3 cup canola oil
• 1/3 cup beer (at room temperature) – I used light beer
• 2 large eggs
• 3/4 cup pumpkin puree (not pumpkin pie filling)
• Cooking spray

Method

1. Preheat oven to 350°. Coat a 9 x 5 loaf pan with cooking spray.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, salt, and next 4 ingredients (through pumpkin pie spice) in a medium bowl; stir with a whisk.

3. Combine 1/4 cup water and flaxseed, let sit for 5 minutes

4. Meanwhile, place sugar, maple syrup, oil, beer, and eggs in a large bowl; mix well with a fork (or whisk) until well blended. Add flaxseed mixture and pumpkin; whisk just until blended. Add flour mixture; mix just until combined. Pour batter into prepared pan. Bake at 350° for 45-55 minutes or until a wooden pick inserted in center comes out clean. Let cool completely in pan. Remove from pan, slice, and serve. I froze most of my bread and it’s still great after several weeks.

Recipe adapted from My Recipes

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