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
Preheat oven to 350 F (180 C). Line 9 x 5 inch (23 x 13 cm) loaf pan with parchment paper and set aside.
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.
Remove from loaf pan and place on wire rack, allowing to cool slightly. Best served warm with butter.
Makes one loaf, 12 slices
By Chelsea Gough