Introducing Culinary Chemistry, an explorative epicurean column that ventures into the unknown and alcohol-infused sides of home cooking by food and beverage enthusiast and writer, Margo Greenman. Kitchen-tested and editor-approved, follow this weekly column to accumulate an archive of what are certain to become instant kitchen favorites.
Slow-cooking Crock-Pots filled to the brim, oven-braised roasts, hearty soups simmering on the stovetop and sumptuous desserts baked to perfection make for a delectable fall menu and serve as a warmer both inside and out.
Growing up in the Pacific Northwest made for a more than magical childhood, and nothing was more enchanting than the fall season. Playing in the woods amidst the vibrant orange, red and yellow leaves and letting my imagination wander, the only thing that could pry me away from my forested wonderland was my mom calling me inside for one of her legendary suppers. Homestyle chicken and dumplings, hearty potato soup and old fashioned meatloaf were a few of my favorites, but the one thing I looked forward to the most was what came after dinner: my mom’s pumpkin bread. Moist and fragrant, each bite tasted like fall. Sometimes she would dress it up with chocolate chips, but usually she went basic with a simple loaf of pumpkin perfection.
Now that I’m older and can forage for myself (although weekly dinners at my parent’s house are still an event to look forward to), I’ve been doing some experimenting in the kitchen. Contemporizing a classic with a seasonal twist, try this recipe for pumpkin beer bread. An “adult” version of my favorite sweet and spicy childhood dessert, infuse this bread with your favorite local pumpkin beer. I used Elysian’s Night Owl Pumpkin Ale to kick up this old mainstay. Adapted from Sam Adam’s Harvest Pumpkin Ale Bread, this seasonally-inspired dessert calls for minimal prep time and is easy enough to throw together, even if you’re in a pinch for time.
Ingredients:
Pumpkin Purée
- 1 15-ounce can of pumpkin purée (if you want to get serious, Pioneer Woman has great step-by-step instructions for making your own real deal purée from scratch)
- ⅔ cup sugar
- 12 ounce of your favorite locally brewed pumpkin ale (I used Elysian’s Night Owl Pumpkin Ale)
- 1 teaspoon pumpkin pie spice
Bread
- 1 ½ cups sugar
- ½ cup melted butter
- 2 eggs
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- confectioner’s sugar for dusting (optional)
Directions:
Preheat oven to 350º and position center rack.
In a medium size bowl, combine all of the pumpkin purée ingredients. Using a spatula so that you are able to give the sides of the bowl a good scraping as you stir, mix until all of the beer, sugar and spices are well incorporated into the pumpkin. Set aside.
In a stand mixer with a paddle attachment, whip together the sugar and butter on medium speed until well incorporated. Add the eggs and beat on medium speed for about four minutes, or until light and fluffy. Reduce speed to low, and add the pumpkin purée, one cup at a time. Once well incorporated, add baking soda, baking powder, salt and remaining pumpkin pie spice. On the lowest speed, slowly incorporate the flour, scraping the sides of the bowl if necessary.
Lightly grease two 8.5” x 4.5” baking pans and add half of your mixture to each pan. Place in oven and bake to golden perfection, about one hour. A toothpick will tell you if it’s ready or not, just insert into the center of one of your loaves, and if it comes out clean you’re good to go!
Let each loaf cool slightly before removing from the pans, then place on rack and let cool completely before slicing and serving (no matter how tempting it may be to slice in early). Serve with your favorite pumpkin pint and enjoy!
