Mini Loaves Of Pumpkin-Honey-Beer Bread

• 2 cups sugar
• 1 cup canola oil
• 2/3 cup beer (at room temperature)
• 1/4 cup honey
• 4 large eggs
• 1 (15-oz.) can pumpkin
• 3 1/2 cups all-purpose flour
• 2 teaspoons table salt
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon pumpkin pie spice
• Vegetable cooking spray

1. Preheat oven to 350u0b0. Beat first 4 ingredients at medium speed with a heavy-duty electric stand mixer until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add pumpkin, and beat at low speed just until blended.
2. Whisk together flour and next 4 ingredients in a medium bowl until well blended. Add flour mixture to pumpkin mixture, and beat at low speed just until blended. Spoon batter into 6 lightly greased (with cooking spray) 5 3/4- x 3 1/4-inch disposable aluminum loaf pans.
3. Bake at 350u0b0 for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool bread in pans on a wire rack 10 minutes. Remove from pan, and cool 30 minutes before slicing.
4. We tested with Back Forty Truck Stop Honey Brown Ale.

sugar, canola oil, honey, eggs, pumpkin, flour, salt, baking soda, baking powder, pumpkin pie spice, vegetable cooking spray

Taken from www.myrecipes.com/recipe/mini-loaves-pumpkin-honey-beer-bread (may not work)