Pumpkin Buckwheat Beer Bread

Entice your family and friends into your home with the aroma of freshly baked bread, setting the tone for a cozy dinner to remember. This simple bread recipe comes together quickly because it doesn’t need any time to rise. A savory twist on a normally sweet loaf, the buckwheat flour adds an earthy flavor that is sure to be a welcome addition to your dinner table. To make this bread completely gluten free opt for a gluten-free beer.

Pumpkin Buckwheat Beer Bread

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Ingredients

• 3 cups buckwheat flour
• 2 Tbsp brown sugar
• 1 Tbsp baking powder
• 2 Tbsp dried sage
• 1 Tbsp garlic powder
• 1 tsp salt
• 12 oz pumpkin beer
• 1 cup pumpkin puree
• 2 Tbsp pumpkin seeds for garnish

Ingredients 3 cups buckwheat flour 2 Tbsp brown sugar 1 Tbsp baking powder 2 Tbsp dried sage 1 Tbsp garlic powder 1 tsp salt 12 oz pumpkin beer 1 cup pumpkin puree 2 Tbsp pumpkin seeds for garnish

Servings Print Recipe

Instructions

1. Preheat oven to 350 F. Line 9 x 5 inch loaf pan with parchment paper and set aside.
2. In large bowl, mix all dry ingredients together. Add beer and pumpkin purée and mix until all dry ingredients are incorporated. Pour dough into loaf pan and top with pumpkin seeds. Bake in preheated oven for 50 to 60 minutes, or until toothpick comes out clean.
3. Remove from loaf pan and place on wire rack, allowing to cool slightly. Best served warm with butter.