Pumpkin Honey Beer Quick Bread

Cooking Light Nov 2008

• Ready In: 1 hr 25 mins
• Yields: 2 loaves

Ingredients

• 14 5⁄8 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 flax seed
• 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

Directions

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.
5. Add flaxseed mixture and pumpkin; beat at low speed just until blended. Add flour mixture; beat just until combined.
6. 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.
7. Cool 10 minutes in pan on a wire rack; remove from pans. Cool completely on wire rack.