Fall and pumpkins are synonymous this time of year. I was so thrilled to find a can of pumpkin in my cupboard just waiting to be opened this fall. I googled a few pumpkin bread recipes and found one on Cookinglight .com that was not only low in fat but had an ingredient I had never thought to use before, beer. Don’t worry about feeding this to your kids, the alcohol gets burned off in the oven.
Also I would recommend making at a time in the day that you can finish the rest of the beer as you don’t use a full bottle and who wants to waste a good beer. Other option is to make a double recipe which will yield 4 loaves, trust me you will thank me for making the double recipe.
Another reason I picked this pumpkin bread recipe was because it used ground flax seed and I had just bought some for these homemade chewy granola bars and did not know what to do with the rest.
I usually put chocolate chips in my pumpkin bread but I was trying to keep it healthy so I simply sprinkled turbanido sugar on top of one loaf and added chopped pecans and turbanido sugar on the other.
I think they turned out very good-looking.
These pictures don’t do justice to this bread, it was so moist and delicious I could have eaten the whole thing.
What are you favorite pumpkin recipes??
- 4 Tablespoons San-J Tamari Soy Sauce, divided
- 1 pint Vanilla Ice Cream, softened
- Gluten Free Non-Stick Cooking Spray
- 1 cup Semi-Sweet Chocolate Chips
- 6 Tablespoons Unsalted Butter
- 2 teaspoons Pure Vanilla Extract
- 3 (large) Eggs, separated
- 3/4 cup Sugar
- 2/3 cup Gluten Free Almond Flour or AP if not concerned about gluten-free
- 1 (12 ounce) bag Frozen Cherries thawed We used a 10 oz bag plenty
- Stir 3 tablespoons of San-J Tamari Soy Sauce into the softened ice cream and re-freeze. Keep in freezer until a few minutes before serving time.
- Preheat oven to 350 degrees. Spray a 9-inch spring-form pan with cooking spray. Line the bottom with a piece of parchment paper cut to fit and spray the paper.
- Place butter and chocolate in a microwave-safe bowl and cook on high power 1 1/2 - 2 minutes or until most of the chocolate chips are melted. Stir until all chocolate is melted and the mixture is smooth. Stir in the vanilla and 1 tablespoon San-J Tamari Soy Sauce. Let cool.
- Beat the egg yolks and sugar together until thick and pale yellow, 2 – 3 minutes. Add the chocolate mixture, and almond flour. Stir to combine.
- With clean beaters, beat the egg whites until stiff peaks form. Stir a large spoonful of the whites into the chocolate mixture then gently fold in the rest of the whites until the mixture is no longer streaky. Pour into prepared pan. Top with the thawed cherries and bake for 40 minutes.
- Let cool in pan for at least 10 minutes before serving