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Home » Food » Bread » The Best Damn Pumpkin Stout Bread on the Planet
The Best Damn Pumpkin Stout Bread on the Planet
By Peter Sheppard, New Fermenting Gourmet

Peter knows brewers need their dessert and this pumpkin bread makes for a fine dessert with a beer to follow. Dense, sweet, spicy, moist and chewy all packed into a single loaf. If you need to feed 70 hungry brewers, it's recommended that think about making 6 of these bad boys.

Yield: 2 Loaves
3 cups plus 2 Tbsp Sugar
1 cup Vegetable Oil
3 Eggs, beaten
2 cupsMashed Pumpkin
3.5 cupsAll Purpose Flour, sifted
2 tspSalt
1 tspBaking Powder
1 TbspPumpkin Pie Spice
1 tspGround Ginger
2/3 cupStout Beer


Preheat oven to 350°F.

Spray baker's "no-stick" into two 9"x5" loaf pans.

Cream sugar and oil together.

Add eggs and pumpkin and beat well to incorporate.

Sift into a bowl the flour, baking soda, salt, baking powder and spices.

Alternate adding flour mixture and stout into the "wet" ingredients, beating well after each addition.

Pour into pans and bake for 1.5 hours or until the tops are golden brown and spring back lightly to the touch.

A skewer inserted into the center should come out clean.

Allow the loaves to cool for 10 minutes before depanning.

Serve with lemon curd or vanilla ice cream.

Want to make your own beer at home? Get started on the right foot. Check out the Falcon's sponsoring shop, The Home Beer, Wine, Cheesemaking Shop. John Daume, proprietor, has been serving the home brewing and winemaking needs of Angelenos since 1972, over 30 years! (Falcon Members receive a 10% discount on supplies)
Looking for older Falcons' information?, The Westval Maltose Falcons Webpage (Locally cached) (The Original Falcon's Roost, prior to 1999)
Looking for a home wine making club in the Los Angeles area? Check out our sister club, The Cellarmasters, over 30 and still stomping grapes.