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Pumpkin Beer Bread


3 cups flour
2 cups of white sugar
1 cup of brown sugar
1 stick of butter
1 3.9 oz plain apple sauce think kids snack pack
1 cup of beer.....yes yes the pic shows 2/3's I added more (New Belgium Pumpkick) 
1 tsp Cinnamon
1 tsp Nutmeg
4 eggs
1&1/2 tsp salt
3 tsp baking powder
Preheat the oven to 350 degrees
Take the sugar, apple sauce, Cinnamon, Nutmeg, salt, softened stick of butter and eggs and mix them together . ( I nuked the butter for 45 seconds..who has the time to wait)
Add the pumpkin beer (New Belgium Pumpkick) into the batter and mix it a few times taking care not to create foam 
Add the flour slowly 1 cup at a time along with the baking powder. (ya I just threw it all in) 
Bake at 350 for about 1 hour and 15 minutes. 
After thoughts:
I chose New Belgium's Pumpkick because of the cranberry notes on the back end. I even thought about adding some cranberries or raisins but I wanted to see how well the beer would stand on its own. I think any pumpkin beer would lend itself quiet well to pumpkin bread taking care to tweak here or there. 
So I originally left the baking powder out and stuck the batter in the fridge overnight hoping I might get lucky and have some yeast to rise the bread. No such luck. 
Early the next morning I added 3 tsp of the baking powder in the cold batter.......because “who has time to wait”. 
I got my loaf pan dumped the batter in and threw it in the oven. Anybody see the problem. I forgot to grease the pan. I thought at this point attempt # 1 was a bust. The good news was that I saved a few bucks without a can of pumpkin. 
The cooking time was increased by 15 minutes because my batter was cold. This lead to my crust getting a little darker than I like. I left the bread in the pan and went to work. Came home and my kids devoured it.