This Pumpkin Beer Bread comes together quickly, is easy, and full of pumpkin and beer-y flavor. This bread is perfect for slathering with butter and dunking into some soup or chili.
It’s the middle of September. It is officially okay to blog about pumpkin recipes. So says I.
After being sick for more than a week, I finally felt better last Sunday and went on a bit of a baking spree. This beer bread was one of the recipes I tried.
The pumpkin flavor is pretty subtle, as are sort of traditional pumpkin spices. It definitely predominantly has the flavors of the beer bread that we all know and love.
Though I’ve just been eating it warm with some butter, it would be great dunked in some Turkey White Bean Pumpkin Chili or Chicken Pumpkin Soup. Or, you know, any non-pumpkin-based chili or soup. Take this Slow Cooker Turkey Chili, for instance.
This recipe comes from Gimme Some Oven.
- 3 cups all-purpose flour
- 1 tbs baking powder
- 1 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1/4 tsp ground cloves
- 3 tbs honey
- 1 cup pumpkin puree
- 12 oz. bottle of beer, see notes
Preheat the oven to 375 degrees F. Grease a 9x5-inch loaf pan and set aside.
In a medium-sized bowl, whisk the flour, baking powder, cinnamon, ginger, nutmeg, allspice, and cloves together.
Add the honey and pumpkin puree, stirring until combined.
Slowly add the beer and stir until combined.
Pour the batter into the prepared loaf pan and bake 50-60 minutes, or until a toothpick/knife comes out clean when inserted into the center. Allow the bread to cool for 5-10 minutes before slicing in.
Notes: I recommend using a pumpkin beer. I used Sam Adams' 20 Pounds of Pumpkin. But use whatever you like.