Peter knows brewers need their dessert and this pumpkin bread makes for a fine dessert with a beer to follow. Dense, sweet, spicy, moist and chewy all packed into a single loaf. If you need to feed 70 hungry brewers, it's recommended that think about making 6 of these bad boys.

Ingredients
Yield: 2 Loaves
3 cups plus 2 Tbsp	Sugar
1 cup	Vegetable Oil
3	Eggs, beaten
2 cups	Mashed Pumpkin
3.5 cups	All Purpose Flour, sifted
2 tsp	Salt
1 tsp	Baking Powder
1 Tbsp	Pumpkin Pie Spice
1 tsp	Ground Ginger
2/3 cup	Stout Beer

Preheat oven to 350°F.

Spray baker's "no-stick" into two 9"x5" loaf pans.

Cream sugar and oil together.

Add eggs and pumpkin and beat well to incorporate.

Sift into a bowl the flour, baking soda, salt, baking powder and spices.

Alternate adding flour mixture and stout into the "wet" ingredients, beating well after each addition.

Pour into pans and bake for 1.5 hours or until the tops are golden brown and spring back lightly to the touch.

A skewer inserted into the center should come out clean.

Allow the loaves to cool for 10 minutes before depanning.

Serve with lemon curd or vanilla ice cream.