It’s fall and that means everything is pumpkin! And really, I’m pretty darn okay with that. 
Pumpkin pie, pumpkin lattes, pumpkin bread, ice cream and beer…
Hooray, Beer! 
With that, I wanted to whip up a quick bread with that warm and comforting flavor and spice that only something made with pumpkin can provide.
Slice frame to beer. Beer makes everything better. Maybe that’s just me. Oh, dear. Moving on…
This quick bread is fabulous with a hearty soup, or as a side to a thick slab of meat. 
For your ingredients list include,
~ 1 1/2 cup diced onion,
~ 2 cup diced mushrooms
 white button mushrooms used, can substitute whatever you like
~ 1 Tbsp. Olive Oil
~ 3 cups AP Flour
~ 2 tsp Baking Soda
~ 1 tsp Salt
~ 3 Tbsp Sugar
~ 12 oz. Pumpkin Beer, room temperature
~ 3 Tbsp Butter 
Preheat your oven to 375 degrees. After dicing up onion and mushroom, place them into a heated large non-stick skillet with 1 tablespoon of heated olive oil. 

They will cook down quite a bit so don’t be worried when it looks like a heap of veggies before you. It won’t be nearly as mondo as they look. After the onions have softened and become translucent and the mushrooms have shunk and begun to brown, set them aside and allow them to cool.

In a large bowl, whisk together your flour, 

sugar, salt, baking soda.

In the middle of the bowl create a well for the mushroomy goodness and the beer.

Insert mushrooms, 
crack the beer,

Pour in the beer and fold everything together until it’s just mixed. This is a quick bread afterall so it’s imperative that you don’t over mix this hot mess.

Now we’re gettin’ somewhere!

Place the mound into a 9×5 inch non-stick loaf pan that you sprayed with non-stick spray. Why tempt sticking? This is so good you don’t want to leave any bread behind! 
Pour on 1 1/2 Tablespoons of melted butter and bake for 35 minutes.
After the first 35 minutes, remove the loaf, pouring over the last 1 1/2 Tablespoons of butter and put back into the oven for an addition 25-30 minutes, or until a toothpick comes out clean. 
Let cool on a rack for 15 minutes before removing the loaf to let it finish cooling on the rack. 
Serve it whilst still slightly warm and slathered in butter. Everything is better with butter, and beer.
Don’t judge me.
So go forth and make this. Your beer swilling buddies will love you.
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