Sunday, October 1, 2017

PUMPKIN WEEK POST 1 - BEER BREAD #PumpkinWeek

Yum

Hey 'all, welcome to Pumpkin Week! This is my attempt to keep the fall spirit going, even though it's hot as hell here in Texas. Thankfully, even though it's warm in Texas it's falltime everywhere else.


This is why I am SO excited to be participating in #PumpkinWeek, hosted by Love and Confections. A bunch of bloggers have all pledged to do delicious pumpkin recipes this week to celebrate everyone's favorite gourd. Woo! Pumpkin!



I love pumpkin beer. And Shipyard's Pumpkinhead is my favorite. Last year I actually drove all over Austin looking for this delicious brew, and had to go way out of my way to track it down. I got a 12 pack and sipped it slowly for months afterwards.


Beer bread is SO EASY, and I amped it up with a few extras. Feel free to add cheese or herbs or whatnot to make it even more delicious. I feel like you can edit this recipe a whole bunch of different ways--but I really wanted to preserve the pumpkin flavor.

Here are today’s #PumpkinWeek recipes:

Pumpkin Drink Recipes:

Pumpkin Pie Moscow Mule from Love and Confections.

Savory Pumpkin Recipes:

Goat Cheese and Sage Pizza with Pumpkin Crust from The Spiffy Cookie
Pickled Pumpkin with Sage and Autumn Spices from Culinary Adventures with Camilla
Pumpkin Beer Bread from Forking Up
Pumpkin Beer Cheese Soup with Herbed Croutons from The Crumby Kitchen
Pumpkin Chili from A Kitchen Hoor's Adventures
Pumpkin Corn Chowder with Shrimp from Kudos Kitchen by Renee
Pumpkin Enchiladas with Pumpkin Sauce from Hardly A Goddess
Pumpkin Focaccia Bread from Cookaholic Wife
Pumpkin Ravioli with Parmesan Sage Cream Sauce from Rants From My Crazy Kitchen
Pumpkin Rosemary Hummus with Sizzled Garlic from Amy's Cooking Adventures
Pumpkin Stew with Chicken and Black Beans from Palatable Pastime
Spicy Pumpkin Soup from The Chef Next Door

Sweet Pumpkin Recipes:

Brown Butter Pumpkin Oatmeal Cookies from The Redhead Baker
Cheesecake Stuffed Pumpkin Bundt Cake from Cooking with Carlee
Easy Pumpkin Pie Cheesecake from Daily Dish Recipes
Jumbo Pumpkin spice Muffins with Pecan Streusel Topping from Family Around The Table
Kaddo Bowrani (Afghan Pumpkin with Yoghurt Sauce) from Caroline's Cooking
Pumpkin Blondies from It Bakes Me Happy
Pumpkin Cheesecake Bars from The Bitter Side of Sweet
Pumpkin Cranberry Oatmeal Bars from The Nifty Foodie
Pumpkin Madeleines from Mildly Meandering
Pumpkin Pie Energy Bites from Making Miracles
Pumpkin Pie Oatmeal from Seduction in the Kitchen
Pumpkin Pie Tassies from Cindy's Recipes and Writings
Pumpkin Scones from The Freshman Cook
Pumpkin Spice Donuts from A Day in the Life on the Farm
Pumpkin Spice Donuts from Hezzi-D's Books and Cooks
Pumpkin Zucchini Bread from Feeding Big
Pumpkin Zucchini Streusel Bread from An Affair from the Heart
Ridiculously Good Dark Chocolate Pumpkin Cake from Bacon Fatte



My grand plan was to make bourbon whipped cream to top them with. Extra alcohol, extra fun!, right? Unfortunately, life had other plans. Like the fact that my only whipping cream was shelf-stable Trader Joes kind, and I didn't realize it needed to be refrigerated for at least 6 hours. So I did the Pinterest Trick where you wrap it in a wet paper towel and freeze for ten minutes. Although the package was cardboard and not glass, it seemed to do the trick.

Then, I had the brilliant idea to make the cream "stretch" by adding some light cream I had for another recipe. Surely THAT would work, right?

Eh, not so much. Somehow, I went from sugary-creamy-alcohol-mixture to butter. No whipped cream in the middle. Maybe it was the cream debacle, maybe it was the bourbon curdling the cream, who knows. But, I knew the beer bread was on deck for a recipe, and just as I predicted: they were a match made in heaven.


Healthier Pumpkin Beer Bread

  • 2 cups whole wheat flour
  • 1 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup flax seed meal
  • 1 heaping tbs pumpkin pie spice (or, equal amounts ground clove, ginger, allspice, nutmeg, and two parts cinnamon, mixed together and portioned out to one heaping tablespoon)
  • 3 tbs pure maple syrup
  • 1 tbs sugar or 1 tsp stevia
  • 1 bottle pumpkin beer (I used Shipyard, feel free to use your own favorite or any kind of beer for a different flavor!)
  • 1/2 stick butter, melted

-Preheat oven to 350 degrees F and butter and flour a bread pan.

-Mix together all dry ingredients until well blended. Add in maple syrup and beer, and mix until batter is sticky (there will be lumps).

-Pour or spoon batter into bread pan and cover with melted butter. Bake for 45 minutes or until a toothpick inserted into the center comes out clean.

Accidental Bourbon Butter
(use my frantic method above, or the one I mention here, which probably will work better)

  • 1 cup heavy whipping cream (plus 1/2 cup light cream?)
  • 1/4 cup powdered sugar
  • 1 tsp bourbon

-Blend or whip together all ingredients with a hand mixer. If you make it to the whipped cream stage, keep whipping until the solids and liquids separate.

-When the mixture is chunky, pour through a colander that has been lined with cheesecloth or paper towels. Gently squeeze out all excess liquid. Spoon butter out of the cloth and into an airtight container. Refrigerate until firm.

5 comments:

  1. Mmmm I love beer bread and I love pumpkin bread! This sounds divine!!

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  2. I haven't made beer bread in forever. I'm going to be on the lookout for some of that Shipyard beer but if I can't find it I have a great local beer I can use.

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  3. I didn't think beer bread could get any better, and then you added pumpkin!

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  4. What a great recipe! Homemade beer bread amped up with pie spices. Yumm!

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  5. This is a great recipe for me! I hate pumpkin beer but we always have it in the house- this bread would be right up my alley for making lemonade from lemons!

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