Pumpkin-Honey Beer Quick Bread
Yield
2 loaves, 14 servings per loaf (serving size: 1 slice)
Ingredients
14.6 ounces all-purpose flour (about 3 1/4 cups)
2 teaspoons salt
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 cup water
1/3 cup ground flaxseed
2 1/2 cups sugar
2/3 cup canola oil
2/3 cup honey beer (at room temperature)
1/2 cup egg substitute
2 large eggs
1 (15-ounce) can pumpkin
Cooking spray
Preparation
1. Preheat oven to 350°.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, salt, and next 4 ingredients (through pumpkin pie spice) in a medium bowl; stir with a whisk.
3. Combine 1/2 cup water and flaxseed.
4. Place sugar and next 4 ingredients (through eggs) in a large bowl; beat with a mixer at medium-high speed until well blended. Add flaxseed mixture and pumpkin; beat at low speed just until blended. Add flour mixture; beat just until combined. Divide batter between 2 (9 x 5–inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pans. Cool completely on wire rack.
Nutritional Information
Calories:194 (30% from fat)
Fat:6.5g (sat 0.6g,mono 3.4g,poly 2.1g)
Protein:2.9g
Carbohydrate:31.3g
Fiber:1.3g
Cholesterol:15mg
Iron:1.2mg
Sodium:287mg
Calcium:27mg
Kathy Kitchens Downie, RD, Cooking Light, NOVEMBER 2008
1 comment:
You did such a good job making it look good I might have to try that one out! :)
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