Written by Liz Chism (Owner/Head Brewer)
Now that San Diego Beer Week is over, it feels like the holiday excitement can begin. Although I’m not quite ready for Christmas music (I’m a strict “no-Christmas-music-til-after-Thanksgiving” person), I am ready for cold nights, dark beers, and all things pumpkin. I also love how these holidays encourage friends and family to gather to enjoy a meal together and catch up on life. Every year on the last day of Beer Week, the Council Team gathers to share a meal, open up some bottles/cans, and talk about our favorite highlights from the whole week. Below is the Pumpkin Bread recipe I made to share. If you like chocolate chips in your pumpkin bread, I would suggest pairing it with our Robust Porter or Wayward Penguin (milk stout with cocoa nibs and vanilla). If you like your pumpkin bread with a touch of butter, I’d suggest pairing it with Magicdor (a rustic wild ale).
3/4 cup butter (1 1/2 sticks)-partially melted
1 cup white sugar
2 large eggs
15-oz can pumpkin puree
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
chocolate chips (optional)
-In a large mixing bowl, blend together semi-melted butter and sugar. Add the eggs and pumpkin and continue blending until fully combined. Note: this is a reduced amount of sugar from a recipe I loosely follow since I prefer my pumpkin bread to be more sweet bread like than pumpkin cake like.
-Add the flour, salt, baking powder, baking soda, cloves, cinnamon, and nutmeg on top of your butter mixture. Stir the flour mixture first, and then combine with the butter mixture from the bottom of the bowl. Note: this type of recipe you can get away with just using one bowl (because who wants to wash more dishes). However, if you want to use two bowls, mix all the dry ingredients in a separate bowl and then add to your butter mixture. Once all combined, fold in your chocolate chips (optional).
-Prepare your pans (two 4” x 8” bread pans for 2” high bread, or just one pan for a larger loaf) by smearing with butter or non-stick cooking spray and dusting with flour. Scrape your batter into the pans.
-Bake at 325F for 60-75 minutes (or until a toothpick inserted comes out clean). Remove from oven and set on a wire rack to cool for 10 minutes. Then turn out onto a wire rack to cool completely.
-Enjoy with friends and beer!