Monday, May 3, 2010

Beer Bread & Pumpkin Cream Cheese Spread

We're taking this as an appetizer for a church gathering this evening. It's really easy to make.

Beer Bread:

3 cups flour
1 T sugar
1 teaspoon salt
3 teaspoons baking powder
1 12-oz bottle or can of beer, any kind
Preheat oven to 375 degrees. Combine dry ingredients in a large bowl. Gradually add beer and stir to mix well. Spread in an 8" or 9" loaf pan that has been sprayed with cooking spray. Bake for 45-50 minutes. Let cool in pan for 10-15 minutes and then remove from pan. Cool 10-15 minutes more before slicing.

Pumpkin Cream Cheese Spread

3/4 Cup light cream cheese, softened
1/2 cup canned pumpkin
1/3 cup brown sugar
1 Tablespoon maple syrup
1 teaspoon cinnamon

Blend cream cheese, canned pumpkin and brown sugar well with a mixer. Fold in the maple syrup and cinnamon. Chill in refrigerator.

Maybe this would be a better combination for a fall gathering, but my husband suggested this tasty combination and we're going with it! It turned out to be fairly inexpensive to make. However, I did have to search a few grocery stores for canned pumpkin!

1 comment:

  1. Was going to do a cheese dip for my beer bread but came across this, and as it is deep into fall now, and i happen to have a can of pumpkin just waiting to be used, i think ill go with this recipe instead. Though this does seem to be more dessert like than appetizer. (a mix of both worlds perhaps :)


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