Okay, the reason why I’ve entitled this beer bread recipe both Bountiful and Hearty after the comma as this is just plain good made both Tastefully Simple and homemade “from scratch”. The Bountiful is a low fat bread, but not quite sure if it is actually low in sodium, because it is prepackaged, but it is definitely an easier to make option from Tastefully Simple. I purchased the three pack Bountiful Beer Bread mix from a friend of ours that now sells Tastefully Simple. All I needed was a can of beer, some non-stick cooking spray and 2-3 Tbsp. of melted butter. So simple to make and very tasty, thus the name Tastefully Simple. My mouth waters and my brain wants to enjoy a slice of this yummy bread, but be careful…it makes 12-14 slices, but portions are servings and control is needed, but for a gathering or wrapping it up in a bread bag for later is a great idea.

Here is the recipe that I found to make this from scratch, yourself, if that is what you want to do. However, sifting is required, unlike the the pre-packaged Tastefully Simple Bountiful Beer Bread mix that I purchased.

Hearty Beer Bread

This “from scratch” recipe makes a very hearty bread with a crunchy, buttery crust

Servings: 12-14

You’ll need:
3 cups flour (sifted)
3 teaspoons baking powder (omit if using Self-Rising Flour)
1 teaspoon salt (omit if using Self-Rising Flour)
1/4 cup sugar
1 (12 ounce) can beer
2-3 Tbsp. light butter, melted
Butter cooking spray

Preheat oven to 375 degrees.

Thoroughly mix the dry ingredients with the can of beer.

Pour beer bread batter into a greased with cooking spray 9″ loaf pan.

Pour 2-3 Tbsp. melted light butter over mixture.

Bake 50-55 minutes, until an inserted toothpick comes out clean.

​Remove beer bread from pan and cool on a rack for at least 15 minutes, before slicing.

Makes 48 Mini Muffins

You’ll need:
1 can (15 oz.) 100% pure pumpkin
1 pkg. spice cake mix
1 cup water
Cooking spray, butter flavored

Spray 4 (12 cups per pan) mini muffin tins with butter flavored cooking spray.

Preheat oven to 350 degrees F.

In a large mixing bowl mix well all ingredients thoroughly together.

Using a cookie dough scooper (the mini ice cream or a melon ball-er works well too) scoop up batter and drop into 48 mini muffin cups.

Bake in the center of the oven for 12-15 minutes, until a toothpick inserted in the center of the muffin and comes out clean.

Allow to slightly cool before removing and or serving. Refrigerate any remaining pumpkin spice mini muffins.

​Karen’s Note: To make 24 regular muffins fill cups at least 2/3 full and bake for 22-25 minutes, until toothpick inserted in middle comes out clean.