It's fall and time for pumpkin foods! Yay!!! We were at Nugget yesterday. (If you don't know Nugget, it's an awesome local grocery store chain.) And we saw this recipe. I got so excited. I had made a beer bread last March, and it was good so I wanted to try another one. This one's got pumpkin, cheese, and beer! This bread did not disappoint!! It is delicious! The pumpkin flavor is very light- there's only ½ a cup! But I would say the flavor is going to be dependent on the flavors of your cheese and beer choices.
2 cup flour
½ cup corn meal
2 tbsp sugar
2 tsp baking powder
2 tsp salt
½ tsp cinnamon
¼ tsp ginger
⅛
tsp nutmeg
½ cup pumpkin puree
½ cup melted butter
2 eggs
3 leaves fresh sage, thin sliced
3 oz cheese, diced into 14-inch cubes
8 oz beer
¼ cup raw pumpkin seeds
- Preheat oven to 375°F.
- Grease a loaf pan.
- Combine flour, corn meal, sugar, baking powder, salt, cinnamon, ginger, and nutmeg in a mixing bowl and whisk together.
- In a smaller mixing bowl, whisk together pumpkin puree, butter, eggs, sage, and cheese.
- Create a small well in the center of the flour mixture and add beer and pumpkin mixture to the well. Stir until dough comes together- as with all quick breads be careful not to over mix!
- Pour the mixture into prepared loaf pan.
- Top with pumpkin seeds.
- Bake until done, approximately 50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from pan and allow to cool.
