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Harvest Pumpkin Bread

Recipe courtesy of: 

Carlene O'Garro and can be found in The Bellingham Herald.

Print Recipe

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Blue Moon Harvest Pumpkin Ale

Bottle Image (Fullsize): 

Brooklyn Post Road

Bottle Image (Fullsize): 
Serving Size: 

8-10

Ingredients: 
  • 1 1/2 cups granulated sugar
  • 1/2 cup canola oil
  • 2 large eggs
  • 1 cup Harvest Pumpkin Ale puree (directions below)
  • 1 3/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 tablespoon pumpkin pie spice
  • Powdered sugar (for dusting) 

Pumpkin Puree:

  • 1 15-ounce can pumpkin puree
  • 2/3 cup granulated sugar
  • 1 bottle Pumpkin Ale (we recommend the ales above)
  • 1 teaspoon pumpkin pie spice
Directions: 
  1. To make the Harvest Pumpkin Puree: whisk the pumpkin puree, sugar, ale, and pumpkin pie spice together in a bowl.
  2. Preheat oven to 350 degrees. Combine the sugar and oil in a mixing bowl using an electric mixer on medium speed. Add the eggs one at a time. Stop the mixer and add the Harvest Pumpkin Ale puree. Turn mixer to low-medium speed for 4 to 5 minutes.
  3. In a separate bowl, combine all the dry ingredients. Stop the mixer and add the dry ingredients. Mix for 1 minute at low speed or until all the ingredients are mixed together.
  4. Pour the mixture into a greased 9-by-5 loaf pan, leaving room at top of pan for bread to rise. Bake for 60 minutes.
  5. Check bread by sticking the center with a knife (when the knife comes out clean, remove from the oven). If needed, bake for another 5 to 8 minutes or until knife comes out clean.
  6. Once the bread has fully cooled, finish with a light dusting of powdered sugar.

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