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SWEET BREAD - Pumpkin-Honey Beer Quick Bread
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| 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 | ground flaxseed |
| 2 1/2 cups | sugar |
| 2/3 cup | canola oil |
| 2/3 cup | honey beer, (at room temperature) |
| 1/2 cup | egg substitute |
| 2 large | eggs |
| 1 (15-ounce) can | pumpkin |
| Cooking spray |
1. Preheat oven to 350°.
2. 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.
3. Combine 1/2 cup water and flaxseed.
4. 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 (9 x 5–inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pans. Cool completely on wire rack.
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