I might not be very into drinking beer– –but I certainly enjoy baking with it.
Upon finding myself with a gift of Buffalo Bill’s Brewery Pumpkin Ale, I briefly considered actually drinking it, before realizing it would be MUCH more fun to get a boozy with some bread. Baking beer bread isn’t particularly novel–been there, done that (and it was incredi-beer-le)–and although I was rather impressed with my earlier efforts at bringing beer to breakfast–via pancakes , as opposed to a cure for the headache left over from too many the night before–I began to wonder…
“What if I took the traditional concept of beer bread, and brought THAT to breakfast?”
I threw together a combination of flours and grains—chosen mostly by what I uncovered stored in random amounts within various bags and containers in my pantry*—and added a bit of sucanat for sweetness and a WHOLE lot of pumpkin pie spice.
*I’m WAY organized…what can I say? Considering the perfect pairing of figs and pumpkin (and the fact that I happen to have just three lone* dried Turkish figs left from my FROG Jam ) I felt like throwing in some of those would be a fig-tastic plan.
*Are they really lone if they are together?
Once you’ve gotten figgy wit* it, wal-not get nutty, too?
*Will Smith spells it without an h, so I will also. Baking with beer is fun this time of year, because the bubbly brew practicaly forces you to play the witches from Hamlet in your kitchen. You mean I’m the only one who occasionally considers my mixing bowl a cauldron?
It’s really as easy as pouring, mixing, and scooping into a loaf pan…then closing the door on a 350-degree oven and walking away until the delightful scent reminds you you have something in the oven for about 35-40 minutes. (Mama Smart loves the ease of beer breads so much that in the winter she stores the pre-measured dry ingredients in giant Ziploc bags in the pantry, ready for the addition of any beer she has on hand.) This one is especially beer-utiful if you ask me: dense, doughy, flavorful…the way good bread should be. It’s just sweet enough that it balances perfectly with a mug of (pumpkin spice?) coffee, but not so sweet that you wouldn’t consider dipping it into a bowl of autumnal squash soup. And while wine can sometimes be questionable as to its vegan status…(at least this) pumpkin ale fits into that profile just fine.
What are you waiting for? Bring some beer to breakfast!*
*Or lunch…or dinner…or bedtime snack… Spiced Pumpkin Ale Breakfast Bread
3/4 cup wheat flour
1/2 all-purpose flour
1/2 cup quick-cooking oats
1/4 cup oat bran
2 Tbsp. sucanat (or other brown sugar)
1 Tbsp. pumpkin pie spice
2 tsp. baking powder
1/2 tsp. salt
3 dried Turkish figs, chopped
1/4 cup chopped walnuts
12 oz. pumpkin ale
Preheat oven to 350 degrees.
Combine flours, oats, oat bran, sugar, spice, baking powder, and salt in a large mixing bowl.
Stir in figs and walnuts.
Pour in pumpkin ale, mixing until just incorporated and thick dough forms.