Sweet Pumpkin Beer Bread

For the candied walnuts:
In a small sauce, make a simple syrup of water and sugar and heat until it starts to bubble. Whisk in the pumpkin spice and toss in the nuts. Turning the heat down to medium and allow the bubbling to continue, stirring occasionally until a thick syrup forms. Just as the last of the moisture evaporates, you know you’re done! A crust will appear to form on the nuts. Turn them all out onto a piece of parchment paper on a baking sheet and allow to cool.

For the beer bread:
Preheat your oven to 350ºF. In a large bowl, whisk together flour, baking powder, salt and pumpkin pie spice. In a small bowl, whisk together the pumpkin and honey. Then, into the flour mixture goes the pumpkin mixture and your beer. Fold it all together, and when all is just moistened, dump it all into a 9×5 inch sprayed loaf pan.

Add half of the butter to the top of the bread and add half of your candied walnuts and you’re ready to go! Bake for 35 minutes on the middle rack. After that first 35 minutes is done, add more butter. Bake another 25 minutes, or until an inserted toothpick comes out clean.

Allow to cool on a rack for 10 minutes in the loaf pan and then turn out of the pan and allow to finish cooling. Slice and serve. Sprinkle the remaining half of the nuts along the slices of your pumpkin beer bread as garnish. Or just eat plain.