Pumpkin-ale Sweet Bread

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I made this today (Oct. 6) and it turned out very well indeed — moist, nice flavour, and easy.  It's from the October 2013 Chatelaine. I couldn’t find pepitas (though I didn’t look very hard), so those were not included. They’d be a nice touch appearance-wise for bringing the loaf somewhere. The beer I used is Rickard’s Cardigan autumn spiced lager, so not exactly an ale. There are any number of beers that would work. You can also make this into muffins. Instructions below.


•  1 ¾ cups all-purpose flour
•  1 tsp baking soda
•  1 tsp pumpkin-pie spice
•  1/2 tsp salt
•  2 eggs
•  1 cup brown sugar
•  1 cup pure pumpkin purée
•  1/3 cup pumpkin ale
•  1/4 cup canola oil
•  1 tsp vanilla

GLAZE
•  2/3 cup icing sugar
•  2 tbsp pumpkin ale
•  1/4 cup pepitas
Instructions
•  PREHEAT oven to 350F. Lightly spray a 9 × 5-in. loaf pan with oil (Pam).
•  STIR flour with baking soda, pumpkin-pie spice and salt in a medium bowl.
•  WHISK eggs with brown sugar in a large bowl. Whisk in pumpkin purée, 1/3 cup ale, oil and vanilla. Whisk flour mixture into pumpkin mixture until combined. Scrape into prepared pan (batter will be thick). Smooth top.
•  BAKE in centre of oven until loaf is dark golden and a skewer inserted in centre of loaf comes out clean, 60 to 65 min. Transfer to a rack. Let stand 15 min. Run a knife along edges of loaf pan and transfer loaf to rack.
•  WHISK icing sugar and pumpkin ale in a small bowl. Spoon over top of loaf and sprinkle with pepitas.
Ingredient Tip: Pumpkin ale is sold in beer or liquor stores during the fall. Cream ale works just as well.
It says you can make these into muffins as well. Spoon batter into greased or paper-lined tins. Streusel topping: mix 3 tbsp flour with 2 tbsp pepitas, 2 tbsp brown sugar, 2 tbsp unsalted butter and 1 tbsp quick oats, and sprinkle over batter. Bake at 350 for 20 to 22 minutes. Drizzle with glaze, if desired. 


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