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pumpkin spiced pumpkin beer bread

Here’s a recipe I made up today. If I want to make it again, I will not remember. This is multi-purpose writing-it-down/sharing with you, so here it is. If you try it, let me know what you think.

Grease loaf pan, a full-sized one, or several smaller ones. Preheat oven to 375 degrees F.

2 c. all purpose flour
1/2 c. sugar
1/2 t. each ground cinnamon, ginger, clove, nutmeg (some extra cinnamon would probably be good)
salt to taste
2 1/2 t. baking powder
pinch chili powder
1 T cocoa powder
2 T olive oil (or other vegetable oil)
1 egg
12 oz. pumpkin beer
1/2 t. almond extract
large handful walnuts or pecans
2 large handfuls raisins

1. mix together dry ingredients
2. add wet ingredients one by one
3. mix until batter is smooth. There may be a few lumps. It will be runny–thicker than pancake batter, but not at all sticky. No need to strive for total smoothness. You don’t want to beat up the beer. :-)
4. stir in raisins and nuts.
5. pour batter into prepared loaf pan
6. bake for about an hour (50 minutes minimum) until a toothpick inserted in the center pulls out clean.

I served it with pumpkin cream cheese that I thinned down with milk drizzled over. But you should do what you want. The love man says it’s yummy plain.

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