This is not the sticky-sweet pumpkin bread that doubles as dessert, it’s subtle and serious with an extra layer of pumpkin flavor from the beer.
By Brittany Everett
- ½ cup pumpkin beer
- ½ cup unsalted butter
- ½ cup granulated sugar
- ½ cup light brown sugar
- 2 large eggs
- 1 cup mashed pumpkin (canned or roasted and mashed)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cups all-purpose flour
- ½ cup pecans, pulverized
- ¼ teaspoon cinnamon, ground
- ? teaspoon nutmeg
- 1 cup Maple Spice Crème Fraîche
- 1 cup crème fraîche
- 1½ tablespoons pure maple syrup
- ½ teaspoon nutmeg, freshly grated
- ¼ teaspoon clove, ground
- Pour the beer into a saucepan over medium-high heat. Bring to a boil, reduce to a simmer and let cook for 5 minutes.
- Remove from heat and let cool to room temperature. Preheat oven to 350 degrees F.
- Cream the butter and the sugar together using an electric mixer.
- Add the eggs, one at a time, and mix until fully incorporated. Add the pumpkin, baking soda, salt, flour, nuts, cinnamon, nutmeg and beer and mix until fully incorporated.
- Use a spatula to transfer the mixture to a greased loaf pan.
- Place in the oven and bake until a long toothpick inserted into the center of the loaf comes out clean, about 1 hour and 10 minutes.
- Mix all of the ingredients together until they are completely incorporated. Chill or serve at room temperature.
A graphic designer by day, Brittany enjoys cooking, eating, photographing and discussing food with every other waking moment. She created Kitchenette, a food blog dedicated to making delicious comfort foods from scratch and with love.