Pumpkin Beer Bread

Preheat your oven to 375 degrees F. After dicing up onion and mushroom, place them into a large non-stick skillet with 1 tablespoon of heated olive oil.

Heat mushrooms and onions over medium heat. After the onions have softened and become translucent and the mushrooms have shrunk and begun to brown, remove from heat, 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 mound of dry ingredients, create a well. Pour cooled mushroom mixture and beer into the well. Fold all ingredients together until just mixed. Do not over mix, this is a quick bread and should be lumpy.

Place the dough mound into a 9×5 inch non-stick loaf pan that you sprayed with non-stick spray.

Pour 1 1/2 Tablespoons of melted butter over the top of the loaf and bake for 35 minutes.

After the first 35 minutes, remove the loaf from the oven, pour the remaining 1 1/2 Tablespoons of butter over the top of the loaf and put it back into the oven for an addition 25-30 minutes, or until a toothpick comes out clean.

Let it cool in the pan (set the pan on a rack) for 15 minutes before removing the loaf from the pan to let it finish cooling on the rack.

Serve it while still slightly warm – and make sure to slather it in butter.