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Pumpkin Beer Bread French Toast and The Problem with Pumpkin Beer

Print Recipe

Ingredients
  

For the Pumpkin Beer Bread

  • 3 cups 360 all purpose flour
  • 1 tsp 4g baking powder
  • 2 tsp 12g baking soda
  • 1 cup 150g brown sugar
  • 2 ½ tsp 4g pumpkin pie spice (see note)
  • ¾ cup 225g pumpkin puree
  • 8 ounces 226g pumpkin ale (or brown ale)

For the French Toast:

  • 1 cup whole milk
  • 3 eggs
  • ½ cup pumpkin puree
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla extact
  • ½ cup brown sugar
  • ¼ tsp salt
  • Butter
  • Maple syrup for serving
  • 1/2 cup pecan pieces optional

Instructions
 

  • Preheat oven to 350.
  • In a large bowl stir together the flour, baking powder, baking soda, pumpkin pie spice and sugar. Add the pumpkin puree and beer, stir until just combined.
  • Spray a loaf pan with cooking spray. Pour that batter into the pan in an even layer.
  • Bake for 40 minutes or until cooked through. Remove from oven, allow to cool completely before slicing, chill if necessary (beer bread can be made a day ahead of time, cover and chill until ready to use).
  • Slice into 1-inch thick slices.
  • In a wide, shallow bowl whisk together the milk, eggs, pumpkin puree, pumpkin pie spice, vanilla, brown sugar and salt.
  • Add the slices, a few at a time, allowing to soak for one to three minutes.
  • Preheat a skillet or griddle to medium high; melt a pat of butter to coat the surface (continue adding butter between batches when the pan looks dry).
  • Remove the slices from the batter and allow excess to drain off.
  • Cook in the hot pan until golden brown on each side, about 3 minutes per side.
  • Serve topped with maple syrup and pecan pieces.

Notes

Homemade Pumpkin Pie Spice: 2 teaspoon cinnamon, ½ teaspoon nutmeg, ½ teaspoon ground cloves, ½ teaspoon ground allspice, ½ teaspoon ground ginger