Entice your family and friends into your home with the aroma of freshly baked bread, setting the tone for a cozy Thanksgiving dinner to remember. This easy bread recipe comes together quickly because it doesn’t need any time to rise. This savoury twist on a normally sweet loaf will be a welcome addition to your dinner table. Buckwheat flour lends itself well to the savoury flavour with its slightly earthy taste. Make this bread completely gluten free by choosing a gluten-free beer.
Pumpkin―many ways
The pumpkin flavour in this loaf comes more from the pumpkin beer than it does from the actual pumpkin. But the puréed pumpkin keeps the bread moist while also―along with the pumpkin-seed topping―adding healthy fibre.
Savoury Pumpkin Buckwheat Beer Bread
Ingredients
- 3 cups (750 mL) buckwheat flour
- 2 Tbsp (30 mL) brown sugar
- 1 Tbsp (15mL) baking powder
- 2 Tbsp (30 mL) dried sage
- 1 Tbsp (15 mL) garlic powder
- 1 tsp (5 mL) salt
- 12 oz (355 mL) pumpkin beer
- 1 cup (250 mL) pumpkin purée
- 2 Tbsp (30 mL) pumpkin seeds, for garnish
Directions
01
Preheat oven to 350 F (180 C). Line 9 x 5 inch (23 x 13 cm) loaf pan with parchment paper and set aside.
02
In large bowl, mix all dry ingredients together. Add beer and pumpkin purée and mix until all dry ingredients are incorporated. Pour dough into loaf pan and top with pumpkin seeds. Bake in preheated oven for 50 to 60 minutes, or until toothpick comes out clean.
03
Remove from loaf pan and place on wire rack, allowing to cool slightly. Best served warm with butter.
Chelsea Gough is a Vancouver-based recipe developer, stylist, and proud mom of two girls. She is a lover of good food, good times, and beautiful spaces. Reach her at rawstylebychels@gmail.com
