Recipes Nugget Markets Signature Recipes
Pumpkin Shallot Beer Bread
- Prep time
- 45 minutes PT45M
- Cook time
- 50–55 minutes PT55M
- Yield
- 1 loaf
- Difficulty
Take a savory approach to baking with pumpkin by adding roasted shallots, fresh sage, Dubliner cheese, and a bit of beer.
Ingredients
- 2 cups all-purpose flour
- ½ cup corn meal
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 2 teaspoons kosher salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ½ cup pumpkin puree
- ½ cup unsalted butter, melted and cooled
- 2 large eggs, lightly beaten
- 3 ounces shallots, roasted and chopped
- 3 leaves fresh sage, sliced thin
- 3 ounces Dubliner cheese, diced into ¼-inch cubes
- 8 ounces IPA beer
- ¼ cup raw pumpkin seeds, for garnish
Preparation
Preheat oven to 375°F. Coat loaf pan with baking spray.
Combine flour, corn meal, sugar, baking powder, salt, cinnamon, ginger, and nutmeg in a mixing bowl and whisk together.
In a smaller bowl, whisk together pumpkin puree, butter, eggs, shallots, sage, and cheese.
Create a small well in the center of the flour mixture then add beer and pumpkin mixture. Stir until dough just comes together—be careful not to overmix. Pour dough into prepared loaf pan and top with pumpkin seeds.
Bake for approximately 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Remove from pan and allow to cool.
