Pumpkin Seeded Beer BreadServes:
Beer bread is incredibly simple to make. I like to rest it for ½ an hour before baking which lightens the texture but if pressed for time you can mix and bake immediately. Like scones and other quick breads its best eaten the day it’s made, or serve leftover beer bread toasted.
- 3 cups self raising flour or use plain flour and add 1 heaped tsp baking powder per cup of flour
- 1 bottle of beer approx 330ml – I use lager – the stronger the beer the stronger the taste
- ⅓ cup loosely packed brown sugar
- ⅓ cup pumpkin seeds
- 30ml butter melted
Grease a 22cm x 12cm (approximately) loaf tin and line with a strip of non-stick baking paper, placing it across the pan with a little hanging over each side. This makes it very easy to remove the loaf from the pan.
In a large bowl combine the sugar and flour and ¾ of the pumpkin seeds – reserve the remaining seeds to sprinkle on top.
Pour in the beer and mix well. Then turn the batter/dough into the prepared tin, smooth the top and sprinkle on the reserved seeds. Leave for ½ an hour to begin to rise.
While the dough is resting preheat the oven to 180°. When the dough has been resting for ½ an hour it should have risen slightly. Place the loaf in the oven and bake for 40 minutes, then brush lightly with melted butter and bake for another 10 minutes.
Serve in thick slices with soups and winter stews or toast for breakfast.
Choose a beer you like the flavour of, I prefer to use a lager but if you like dark beers then try it in your beer bread.