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.