Moist Pumpkin Bread made with Pumpkin Ale

[ { "@type": "HowToStep", "text": "Preheat oven to 350 degrees. Grease and flour 2 loaf pans. In a large bowl mix together the pumpkin, eggs, oils, beer and sugars until well blended." }, { "@type": "HowToStep", "text": "In a medium bowl, sift the dry ingredients, grate nutmeg, then stir with a fork. Add the dry mixture gradually into the wet ingredients, about a cup at a time." }, { "@type": "HowToStep", "text": "Blend until well incorporated but do not over mix. You can use a wooden spoon, stand mixer or a hand mixer. I went with a hand mixer and spatula since I doubled the batch, it was easier to contain in a larger bowl. Taste the batter and see if it has enough of the spice flavor you like. I sometime dash a bit extra of Pumpkin Pie Spice in at the end. Pour batter into the two pans and sprinkle top with raw sugar. The sugar is totally optional. I use it to get a sweet little crust on the bread. If you prefer a totally moist bread, skip it. If you don’t have raw sugar you could use white sugar." }, { "@type": "HowToStep", "text": "Bake for 45-55 minutes, checking with a toothpick or skewer after 45 minutes. I prefer a very moist bread so I take it out just as it has set and the skewer is no longer wet." }, { "@type": "HowToStep", "text": "I try to remove it from the baking pans as soon as possible to stop the cooking and let it cool." } ]