Prep time: 20 minutes
Cook time: 1 hour
Oil or butter for greasing the pan
1 1/4 cups all-purpose flour
1/2 cup whole-wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
Pinch ground nutmeg
Pinch ground allspice
3 tablespoons unsalted butter
1 cup pumpkin purée
1 cup brown sugar
2 large eggs
1 cup pumpkin ale
Heat the oven to 350 degrees. Grease a 9-inch loaf pan. Combine the flours, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and allspice in a large bowl.
Melt the butter in a medium saucepan over low heat (or in a medium bowl in the microwave oven). Remove from the heat. Stir in the pumpkin and brown sugar, then stir in the eggs. Finally, stir in the pumpkin ale. Add the pumpkin mixture to the dry ingredients and stir just until combined, then transfer the batter to the greased pan.
Bake until a toothpick inserted into the center of the loaf comes out clean, about 1 hour. Cool thoroughly, then slice and serve. (Leftover pumpkin bread can be wrapped in foil or plastic wrap and stored at room temperature for up to a few days.)
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