The quickest quick bread you’ll ever make.
How about another alcohol post from your favorite teetotaler blogger? I may not drink, but I do know there’s a very narrow window where something that actually sounds like something I’d want to drink is stocked on grocery store shelves: pumpkin beer. I hate beer, and I’d probably hate pumpkin beer as well, but in my imagination it tastes like a pumpkin spice latte from Starbucks. (OK, all you drinkers can laugh at me now.)
Mostly, I think about all the baked goods that call for beer, and how good a pumpkin ale would taste in those. Beer bread can be savory or sweet, and I naturally fall on the sweet end of the spectrum. I prefer cinnamon and nutmeg to chives and cheddar, and this bread has both. I still have a beer brownie recipe in my queue, but since pumpkin beer appears around October 1 and disappears exactly one month later, replaced by spiked eggnog and hard apple cider, I figured I’d better use it while I could. The maple syrup flavor inches you further into fall, into frost-tipped mornings and crisp gusts of wind. It’s a perfect bread for the transition from October to November. And as a bonus, it’s one of the easiest quick breads I’ve ever made – just one bowl makes for incredibly easy cleanup.
It’s taken me awhile to post this bread, so it won’t make much sense if I tell you it reminds me of a pumpkin patch hayride I took with a friend and her six-month-old, who looked decidedly blase (I almost used the word nonplussed here, but contrary to informal North American usage, it does not mean “unperturbed”) in reaction to all the screaming and miniature-pumpkin-throwing going on amongst the three- and four-year olds. Let’s just say that this is a bread for Halloween, delivered just a couple weeks too late.