Winter Spiced Quick Bread

further adapted from a recipe by Andy Husbands and Joe Yonan

3 cups all purpose flour
2 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground cloves
1/8 tsp ground nutmeg
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup Harpoon Winter Warmer (or other winter seasonal beer)
1/2 cup milk
12 tbs of unsalted butter, at room temp
2 cups sugar
1 tsp vanilla
3 eggs, at room temp
1 cup pureed pumpkin
1 cup of frozen cranberries
1 cup chopped pecans

Preheat oven 350 and grease 2 loaf pans

Whisk together first 6 dry ingredients and set aside.

Combine milk and beer and set aside.

In a stand mixer, beat butter and sugar until light and fluffy, 3-5 minutes. Add vanilla then eggs one at a time, mixing well after each addition. Add pumpkin and mix well. Add dry ingredients in thirds, alternating with beer/milk mixture-beginning and ending with dry. Mix just until it comes together. Add in cranberries and pecans and stir to combine.  Divide into greased loaf pans. Bake for 45-50 minutes, or until a cake tester comes out cleanly. Cool on wire racks.