Pumpkin-Honey Beer Quick Bread

I can’t believe I’ve had this recipe filed away from Cooking Light since 2008. Talk about embarrassing. At least I can say it was worth the wait. I love quick breads, mainly because I don’t have the patience for traditional bread making with yeast and waiting for it to rise, etc. Plus, quick breads tend to taste more like dessert and this one is no exception. It’s a delicious sweet bread that tastes more like cake and would be perfect to add to a Thanksgiving dessert table. I couldn’t wait for dessert, I had to have this for breakfast, until it was gone. Fortunately, that didn’t take long with help from my family.  I’m certain I could finish a whole loaf in one sitting. This recipe makes two loaves, so make sure to give one away or freeze it as soon as possible. It’s that good and I’m not even a huge pumpkin fan.

3 1/4 C. flour
2 t. salt
2 t. baking soda
1 t. baking powder
1 t. cinnamon
1 t. pumpkin pie spice
1/2 C. water
1/3 C. ground flaxseed
2 1/2 C. sugar
2/3 C. canola oil
2/3 C. honey beer (at room temperature)
1/2 C. egg substitute
2 large eggs
1-15oz. can pumpkin


Preheat oven to 350 degrees. Combine flour, salt, soda, powder, cinnamon and pumpkin pie spice in a medium bowl and stir with a whisk. Combine water and flaxseed.

Place sugar oil, beer, egg substitute and eggs in large bowl and mix until well blended. Add flaxseed mixture and pumpkin and combine. Add flour mixture and beat just until blended.

Divide batter between two 9×5 loaf pans coated with cooking spray and bake for 1 hour and 10 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pan on a wire rack and remove from pan to completely cool. Makes 2 loaves, 14 servings per loaf.

Calories: 194
Fat: 6.5g.
Protein: 2.9 g.
Carbs: 31.3g

Posted in Family, Front Page, Healthy Living, Recipes, Things We Love and tagged , , , , , , , , , .

Leave a Reply