Pumpkin-Honey Beer Quick Bread

Give the second loaf away, or wrap in plastic wrap and freeze for up to two months. Ground flaxseed and water add moisture to the batter for a smooth-textured 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