First up: This is the best pumpkin bread I’ve ever had.
Now that the important stuff is out of the way, can we talk about how proud I am of myself?
I’ve bought 4 Christmas presents. And I feel like I am ahead of the game. I know some of your probably started your shopping last December 26th but man, this is early for me.
Nothing has actually gotten here yet but they are ordered, I have a pretty good list of everything else I need to buy, and I’m feeling super prepared and pumped for the holidays.
I even got excited about going to buy a Christmas tree because my hair girl was telling me about a Christmas tree farm around here. And then shortly after I sent my husband a text that said, “OMG WE HAVE TO GO CUT DOWN OUR OWN CHRISTMAS TREE!” I realized that we have a fake tree.
Back to the bread!
Seriously, this Pumpkin Beer Bread has changed my life. The recipe makes 2 loaves and after polishing off the first one by myself, I almost had a complete breakdown when the husky decided to eat the other one.
I called it beer bread but let me recommend that you use a hard cider instead. I know, why call it beer bread then? Because you can totally use any beer you enjoy. But I don’t like beer and buying a 6-pack of beer seemed like a really big commitment for someone who doesn’t like beer. The cider worked wonderfully. I used a seasonal cinnamon one – so perfect!
I don’t even know how to explain how delicious. So soft, so moist, perfectly spiced!
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from Southern Living
- Preheat oven to 350F. Spray 2 9x5-inch loaf pans with baking spray.
- Beat first 4 ingredients at medium speed with a stand mixer until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add pumpkin, and beat on low until combined.
- Whisk together flour and next 4 ingredients in a medium bowl to remove all lumps. Add flour mixture to pumpkin mixture, and beat on low just until combined. Divide batter between the 2 prepared pans.
- Bake 55 minutes to 1 hour and 10 minutes or until a toothpick inserted in center comes out clean. Cover with aluminum foil after 45 to 50 minutes to prevent excessive browning if necessary. Cool bread in pans on a wire rack 10 minutes. Remove from pan, and cool 30 minutes before slicing.
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