Wednesday, October 9, 2013

Pumpkin Beer Bread with Maple Spice Creme Fraiche

Makes 1 loaf
½ cup pumpkin beer
½ cup unsalted butter
½ cup granulated sugar
½ cup light brown sugar
2 large eggs
1 cup mashed pumpkin (canned or roasted and mashed)
1 teaspoon baking soda
½ teaspoon salt
1½ cups all-purpose flour
½ cup pecans, pulverized
¼ teaspoon cinnamon, ground
⅛ teaspoon nutmeg
1 cup Maple Spice Crème Fraîche (recipe follows)
Pour the beer into a saucepan over medium-high heat. Bring to a boil, reduce to a simmer and let cook for 5 minutes. Remove from heat and let cool to room temperature. Preheat oven to 350 degrees F. Cream the butter and the sugar together using an electric mixer. Add the eggs, one at a time, and mix until fully incorporated. Add the pumpkin, baking soda, salt, flour, nuts, cinnamon, nutmeg and beer and mix until fully incorporated. Use a spatula to transfer the mixture to a greased loaf pan. Place in the oven and bake until a long toothpick inserted into the center of the loaf comes out clean, about 1 hour and 10 minutes.
Yields 1 cup
If you can't find crème fraîche, sour cream is a fine substitute. You may want to bump up the maple syrup a bit since sour cream is more tart than crème fraîche.
1 cup crème fraîche
1½ tablespoons pure maple syrup
½ teaspoon nutmeg, freshly grated
¼ teaspoon clove, ground
Mix all of the ingredients together until they are completely incorporated. Chill or serve at room temperature.

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