The pumpkin beer has struck again!
After Friday’s savory pumpkin beer bread
adventure – that is now absolute delicious history – I decided it was high time to make it’s sweet and lip licking counterpart.
Beer and sweet? Trust me, this works!
For your grocery list be sure to add,
Pumpkin Beer Bread
~ 3 cups AP Flour
~ 2 tsp Baking Powder
~ Pinch of Salt
~ 1/2 cup Pumpkin Puree
~ 3 Tbsp Honey
~ 1 tsp. Pumpkin Pie Spice
~ 1 bottle Pumpkin Beer, room temp
For Candied Walnut Topping:
~ 1 cup Walnut, chopped
~ 1/4 c. Water
~ 1/4 c. Sugar
~ 1/3 tsp Pumpkin Pie spice
Start this process by making the candied walnut topping. After all of the years of buying candied nuts from any possible purveyor of the goods, packing them into my cheeks like a squirrel until I could get my next fix – I have learned the beauty of making them at home. Rays of sunshine broke forth through the clouds out yonder!
In a small sauce, make a simple syrup of water and sugar until it starts to bubble.
Whisk in the pumpkin spice and toss in the nuts. After turning the heat down to medium, the whole kit and caboodle was whisked into candy covered oblivion. Allow the bubbling to continue until a thick syrup forms, and just as the final moisture evaporates you know you’re done!
Turn them all out onto a piece of parchment lined on a baking sheet and allow to cool.
Now, for the bread part!
Preheat your oven to 350 degrees. In a large bowl, whisk together flour, baking powder, salt and Pumpkin Pie Spice.
In a small bowl, whisk together the pumpkin and honey.
Then, into the flour mixture goes the pumpkin and your whole bottle of beer.
It may seem like a sacrilege to pour a whole bottle in – but trust me, its a good cause.
Once you fold it all together, and it’s all just moistened dump it all into a 9×5 inch sprayed loaf pan.
Add a few pats of butter to the top and your candied walnuts and your’e ready to go!
Bake for 35 minutes on the middle rack, and then here’s the most important part…
After that first 35 is done – add more butter. I feel positively Paula Deen-ish!
Bake another 25 minutes, or until your toothpick comes out clean.
Allow to cool on a rack, turned out of the pan after 10 minutes of cooling. Slice and serve. And if you have any of those candied nuts left over – devour those too.