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classic coach purses 375 degrees for 45 minutes. Do be sure to check it after 30 or so minutes though, just to see how it's doing in there. THAT IS ALL. I know! It seems too easy, doesn't it? It really is that easy, and it's also a great way to use up any beers that might be lingering in your refrigerator after a party. I mean, you could also just drink the beers but isn't this a nice alternative to know about?There are three notes to make regarding the basic version of this recipe.1) If you would prefer to use honey or agave or fake sugar (I shall not judge your use of fake sugar, though others might), you can absolutely do so. In the case of the stickier versions of sweeteners, you can add them when you add the beer to aid in the blending process.2) If you would like to use a different kind of flour, by all means do so. You could even use a mix of different kinds of flour! I do not want you to feel that I'm holding you back in any way. Get wild. That's the message here.3) The type of beer you use should, in theory, affect the taste of the bread.Which brings us back to that pumpkin beer! Following our theory, beer bread made with pumpkin beer should taste pumpkin y, but also sort of spicy in the way Fall themed baked goods tend to taste. So: It should have a hint of cloves, nutmeg, cinnamon, and the like. But that's just a theory, an idea floating in the ether, and we were curious to see if it bears out. So! I made four loaves of beer bread and fed them to the Deadspin staff. Three were made with pumpkin beer Blue Point Brewing Company Pumpkin Ale, Brewing Company Pumpkin Ale, and Brooklyn Post Road Pumpkin Ale. These