Pumpkin-Honey Beer Quick Bread

Recipe from Cooking Light Magazine.

Though the name of the recipe is long, the recipe prepping/baking time is not - I make this bread every fall and LOVE it. For someone like myself, who is not the best baker, this is an easy, delicious recipe!

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 flaxseed

2 1/2 cups sugar

2/3 cup canola oil

2/3 cup honey beer (at room temp)

1/2 cup egg substitute

2 large eggs

1 (15-oz) can pumpkin

Cooking spray

Directions

Preheat oven to 350 degrees

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.

Combine 1/2 cup water and flaxseed.

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 (9x5-inch) loaf pans coated with cooking spray. Bake at 350 degrees for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in a pan on a wire rack; remove from pans. Cool completely on wire rack.

*Note: I often use a mini loaf pan that yields four small loaves of bread for smaller portions. This is a great option to bring to holiday get together/party as gift or share with family/friends. If you decide to go this route, cut back baking time to approximately 70 minutes (again, use wooden pick to check).