Today was a good Saturday. It ended up being one of those days I learned a bunch of random wonderful things. I learned that pancakes and eggs cooked in left over bacon grease on the grill is a freakin' delicious...
I learned my friends dog Buster is a great ottoman (he didn't seem to mind)...
I learned ghetto AC using a giant version of a computer fan is the way to go in the Florida heat...
And I learned that poor Kentucky really, really sucks this year. GO GATORS!!
Okay, enough chit chat, on to the deliciousness.
12 oz pumpkin beer (I used Shock Top Pumpkin Wheat)
3 c. flour
1/4 c. sugar
1 Tbsp. baking powder
1/2 tsp. salt
1 stick butter, melted and divided
3/4 c. canned pumpkin
1 Tbsp. molasses
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. ginger
1/8 tsp. allspice
(2 - 4 Tbsp. milk possible)
1. Preheat the oven to 350F. Lightly grease a 9x5 inch loaf pan.
2. Pour the pumpkin beer into a small sauce pan and whisk vigorously for 1 to 2 minutes to flatten the beer.
3. Bring to a boil over medium heat. Reduce by half (takes about 15 minutes) and set aside to cool slightly.
4. In a large mixing bowl, mix together the flour, sugar, baking powder and salt and set aside.
5. In a small bowl, whisk together the beer, 2 Tbsp of the melted butter, pumpkin, molasses, and ground spices.
6. Combine the pumpkin mixture with the dry ingredients, mixing gently until no dry ingredients are left. (You can add the milk to help get things mixed together if it is too dry. Add one Tbsp at a time.)
7. Pour half of the remaining melted butter into the baking dish.
8. Put batter into the baking dish and drizzle the remaining melted butter over top.
9. Bake 45-55 minutes, until the top is golden brown (knife inserted into the center comes out clean).
10. Stuff face!!
Might also enjoy:
|Avocado Mango Salsa|
|Seared Salmon with|
Red Pepper Pesto
|Homemade Pumpkin Pie|