Pumpkin Beer Bread

modified from Nugget Markets

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

1. Preheat oven to 375°F.
2. Grease a loaf pan.
3. Combine flour, corn meal, sugar, baking powder, salt, cinnamon, ginger, and nutmeg in a mixing bowl and whisk together.
4. In a smaller mixing bowl, whisk together pumpkin puree, butter, eggs, sage, and cheese.
5. 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!
6. Pour the mixture into prepared loaf pan.
7. Top with pumpkin seeds.
8. Bake until done, approximately 50 minutes, or until a toothpick inserted into the center comes out clean.
9. Remove from pan and allow to cool.