PUMPKIN ALE BREAD

Steps:

• 1. Preheat oven to 350'F Grease two standard bread loaf pans. Set aside.
• 2. In a medium mixing bowl sift together: flour, baking soda, baking powder, cinnamon, nutmeg and salt to create your "dry mixture".
• 3. In a large mixing bowl cream sugar and sour cream with brown sugar until completely incorporated to create your "wet mixture".
• 4. Incorporate pumpkin puree into the wet mixture until smooth. Beat egg in a small bowl together with vanilla extract. Add egg mixture to wet mixture, beat until completely smooth.
• 5. Beat ale into wet mixture slowly. Beat for about 30-45 seconds to get the wet batter nice and light.
• 6. Slowly add dry mixture to wet mixture. Add it in 4ths, completely incorporating each 4th until dry mixture is completely incorporated.
• 7. Carefully fold cranberries and white chocolate chips into batter, being careful not to deflate the lightness of the batter as you fold.
• 8. Pour out into loaf pans evenly and bake for about 40 minutes, or until golden brown and center is set.
• 9. Cool breads completely on a wire rack when they are done baking. Do NOT turn the breads out of their pans until they are completely cooled. They are still cooking, even when they aren't in the oven.
• 10. To make the glaze: Melt white chocolate with butter in a double boiler, or in a glass bowl over simmering water, stirring continuously to keep from burning.
• 11. Bring ale to a boil, take off heat then stir in vanilla. Let ale sit for 2 minutes off of heat, then stir in powdered sugar.
• 12. Slowly stir ale mixture into melted white chocolate, make sure ale is not hot, but just barely cool by the time you incorporate it, otherwise your white chocolate will turn liquid.
• 13. Add additional powder sugar if the glaze is too thin to help thicken it up. Otherwise it should thicken up by itself as it cools. Pour glaze over bread. It can be stored up to 5 days.