Pumpkin-Honey-Beer Bread

Made this Pumpkin-Honey-Beer Bread from the Southern Living Magazine September 2015 recipes using the pumpkin pulp from my sugar pie pumpkins I grew this summer and honey from my bees.  The bread turned out quite good. This recipe makes 2 loaves.

Pumpkin-Honey-Beer Bread

Mix the batter only until the dry ingredients disappear. (Lumps are normal.)Over mixing causes tough or misshapen loaves. Makes 2 loaves.

Ingredients

            2 cups sugar

            1 cup canola oil

            2/3 cup beer (at room temperature)

            1/4 cup honey

            4 large eggs

            1 (15-oz.) can pumpkin

            3 1/2 cups all-purpose flour

            2 teaspoons table salt

            2 teaspoons baking soda

            1 teaspoon baking powder

            1 teaspoon pumpkin pie spice

            Shortening

Preparation

1. Preheat oven to 350°. Beat first 4 ingredients at medium speed with a heavy-duty electric stand mixer until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add pumpkin, and beat at low speed just until blended.

2. Whisk together flour and next 4 ingredients in a medium bowl until well blended. Add flour mixture to pumpkin mixture, and beat at low speed just until blended. Divide batter between 2 greased (with shortening) and floured 9- x 5-inch loaf pans.

3. Bake at 350° for 55 minutes to 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean, shielding with aluminum foil after 45 to 50 minutes to prevent excessive browning if necessary. Cool bread in pans on a wire rack 10 minutes. Remove from pan, and cool 30 minutes before slicing.

How to Roast Sugar Pumpkin to Make Fresh Pumpkin Puree

• Choose a small 2-3 pound sugar pumpkin(s)
• Slice stem off before slcing in half so you don't have to slice through the stem. Cut pumpkin in half.
• With a sharp-edged spoon, scoop out the seeds and guts.

• Brush inside with oil  and place face down on baking sheet lined with parchment paper. I roasted three sugar pumpkins since they are so tiny and could all fit on my pan.
• Preheat oven and roast pumpkins at 350F for about 45-50 minutes. The exact time will vary depending on the size of the pumpkin(s)so you may need more time. The skin will be slightly darker and you should be able to poke a fork quite easily through.
• Let the pumpkin cool for 10 minutes before handling. Grab a large spoon and peel away the very thin skin. It comes off almost effortlessly. At this point, you can use the flesh in all kinds of dishes.

Remember My Father on Veteran's Day

Remembering my father, Bob Hodges, who served in the military from November 1942 through December 1945 as a Tec. 5, in the US Army Quartermaster Corp. during World War II. He was wounded while in Persia (Iran) and hospitalized for 5 months. He received the Purple Heart.

My father…photo taken somewhere in Russia during his service in the US Army Quartermaster Corp.

 A United States Army truck convoy carrying supplies for the aid of Russia somewhere along the Persian Corridor.

A view of the Persian Corridor, a supply route through Persia (Iran) into Russia by which supplies were transported during World War II.

Gobble, Gobble, Gobble!

These wild turkeys were parading though the yard in Banner Elk. The word turkey brings to mind Thanksgiving feasts. For the true taste of Thanksgiving, how about going wild. It doesn’t get more free range than this.