Ingredients
Scale
- 3 cups whole wheat pastry flour (can sub all-purpose)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 1/2 tablespoons chopped fresh rosemary
- 1 cup canned pumpkin
- 3 tablespoons pure maple syrup
- 1 bottle (12 ounces) pumpkin beer (can sub your favorite beer)
- 1 1/2 cups freshly grated sharp cheddar cheese
- 1 tablespoon pepitas (pumpkin seeds)
- 1 tablespoon unsalted butter, melted
Instructions
- Preheat oven to 375℉. Line a 9×5 loaf pan with parchment and spray with cooking spray. Set aside.
- In a medium bowl, combine the flour, baking powder, salt, garlic powder, and rosemary. Whisk to combine.
- In a separate bowl, whisk together the pumpkin, maple syrup, and beer until smooth.
- Add the dry ingredients to the wet, being careful not to overmix.
- Add the cheese and stir until combined.
- Pour batter into the loaf pan and smooth it out with a rubber spatula.
- Sprinkle with pepitas.
- Bake for 40 minutes, remove from oven, and brush the top with melted butter.
- Bake for an additional 15 minutes or until the top is golden and a toothpick comes out clean.
- Let cool for 10 minutes before removing from pan. Slice and serve.
Notes
- You can substitute all-purpose flour if whole wheat pastry flour is unavailable.
- Any beer can be used if pumpkin beer is not available.
- Ensure not to overmix the batter to keep the bread light.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 5g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 20mg