Pumpkin Beer Bread

By • December 13, 2012 5 Comments

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Author Notes: Beer bread is probably my favorite go-to quick bread. It's rustic, dense, and so versatile, depending on the beer you use and the mix-ins you add. It's a great accompaniment to most meals, or just plain delicious warm out of the oven with a pat of butter. You can try it with a dark hoppy beer and add cheddar and dill, or a strawberry blonde beer with homemade preserves. This recipe is a pumpkin version -- seasonal and warm, though not overly sweet. I almost always bake a loaf or two to serve with our holiday dinner.CookingMonster

Makes 1 loaf

  • 3 cups all purpose flour (you can definitely use whole wheat, but it will make a denser bread)
  • 3 teaspoons baking powder
  • 3 tablespoons light brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon ginger
  • 1/4 teaspoon salt
  • 1 cup pumpkin
  • 12 ounces pumpkin beer (room temperature)
  • 1/4 cup melted butter
  1. Preheat oven to 350 and grease a 9"-5" loaf pan.
  2. Sift the flour into a large mixing bowl (this will keep the bread nice and light).
  3. Add baking powder, sugar, cinnamon, ginger, nutmeg, and salt to the flour and whisk together.
  4. Add the pumpkin and the beer to the dry ingredients -- add the beer in all at once -- the whole mixture will foam up like a volcano!
  5. Mix the pumpkin and beer with the dry ingredients until combined. Don't overmix or you'll wind up with a tough bread.
  6. It'll be a thick batter, so just spoon it into the loaf pan. Let it take on the rustic, homemade shape it wants to. Then pour the melted butter all over the top.
  7. Bake for about an hour, until the loaf has set and the top is brown and crusty. Yum. Resist the urge to cut into it immediately. Give it about 5 minutes to rest, then turn it out of the pan and cut thick slices with a serrated knife.
  8. It's a rustic looking bread, but oh so delicious. Best served warm -- with a pat of butter, or with some soft ricotta and pumpkin butter!

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