Pumpkin-Beer Bread
Yield: One 9-inch loaf
I have made the following when I bought Pumpkin Beer/Ale but I think
regular beer would be ok too. Probably could be made into muffins also.
Oil or butter for greasing the pan
1 1/4 cup 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 puree
1 cup brown sugar
2 large eggs
1 cup pumpkin ale
1. Heat the oven to 350F. Grease a 9-inch loaf pan. Combine the flours,
baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice in
a large bowl.
2. Melt the butter in a medium saucepan over low heat (or in a medium bowl
in the microwave). 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.
3. 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.)
Source: Genious Kitchen
Pumpkin Cinnamon Rolls
I have not tried this, but it sure looks good!
Ingredients:
Pumpkin Dough
1/3 cup (80ml) milk
2 Tablespoons (30g) unsalted butter
1/2 cup (120g) canned pumpkin (not pumpkin pie filling)
1/4 cup (50g) packed light or dark brown sugar
1/4 teaspoon nutmeg
1/2 teaspoon salt
1 large egg
2 and 1/4 teaspoons (1 standard package) instant yeast2
2 and 2/3 cups (335g) all-purpose flour (spoon & leveled)
Filling
6 Tablespoons (86g) unsalted butter, softened to room temperature
1/2 cup (100g) packed light or dark brown sugar
1 Tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
Maple Cream Cheese Icing
4 oz (114g) full-fat cream cheese, softened to room temperature
1/4 cup (60ml) pure maple syrup
2 Tablespoons (30ml) milk
1 cup (120g) confectioners' sugar, sifted
Directions:
Make the dough:
Warm the milk and butter together over the stove or in the
microwave. Warm the two together until the butter is just melted. A
few butter specks is OK. You want the mixture lukewarm (105-115F
degrees), not scorching hot. Set aside.
Using your stand mixer fitted with a paddle attachment, beat the
pumpkin puree, brown sugar, nutmeg, and salt together on medium
speed. Add the warmed milk/butter and beat until combined, then beat
in the egg and yeast. With the mixer running on low speed, add 1 cup
of flour. Mix for 1 minute, scraping down the sides of the bowl
frequently. Add 1 and 1/4 cups more flour and beat for 1 more
minute. The dough will be very soft. Place dough into a greased bowl
(a bit of olive oil or nonstick spray to grease works). Turn the dough
around in the bowl so all sides of the dough are coated. Cover tightly
with plastic wrap and allow to rise in a warm, draft-free environment
until doubled in size. This will take about 1 - 1.5 hours. Here's
what I do: turn the oven on to 250F (121C). Turn the oven off. Stick
the covered dough inside the oven and allow it to rise in this warm
environment. If you do not have a stand-mixer, use a hand mixer or mix
by hand.
Gently punch the dough down to deflate it and turn it out onto a
lightly floured surface. Knead the dough a few times so it is
smooth. If it is too sticky, knead in a little more flour.
Add the filling: Roll the dough out into a 18x10 inch
rectangle. Spread the softened butter evenly on top. Combine the brown
sugar, cinnamon, and spices into a small bowl. Sprinkle all over the
top. Roll it up tightly. Using a very sharp knife, cut into 10-12
pieces, about 1.5 inches each. Arrange rolls into a greased 9-inch or
11x7 inch pan.
Cover with plastic wrap and allow the rolls to rise again in a warm,
draft-free environment until doubled in size. This takes about 1 hour
(or use my overnight option, detailed below).
Preheat oven to 350F (177C).
Bake the rolls for 22-28 minutes, covering with aluminum foil at the
15 minute mark to prevent heavy browning. Remove from oven and allow
to slightly cool as you prepare the icing.
Make the icing: Using a handheld or stand mixer fitted with a paddle
or whisk attachment, beat the softened cream cheese in a medium bowl
on medium speed until smooth. Add the maple syrup and milk and beat on
high until smooth. Add the confectioners' sugar and beat on medium
speed until creamy. Drizzle over warm cinnamon rolls. Rolls taste
best served on the same day, though they remain fresh for one day
covered tightly at room temperature. Unglazed rolls freeze well up to
2 months.
Overnight: Prepare the rolls through step 3. Instead of allowing the
cut rolls to rise in a warm environment in step 4, place the pan into
the fridge and allow the rolls to rest for up to 14 hours before
baking. When it's time to bake the next day, allow the rolls to come
up to room temperature and rise for 1 hour on the counter, or until
almost doubled in size. Then bake as directed.
Source: Sallys Baking
https://sallysbakingaddiction.com/pumpkin-cinnamon-rolls/