Let’s do a little math story problem today.
SuperCoolBlogReader loves pumpkin bread (A).
And SuperCoolBlogReader also loves beer bread (B).
So as a result, what will SuperCoolBlogReader also love (A+B)?
( Fill in the blank )
Oh yes. I’m pretty sure that all of you SuperCoolBlogReaders everywhere are going to love this Pumpkin Beer Bread! I mean, it’s a mathematical fact. ;)
As a SuperCoolBlogReader (ok, and writer) myself, I have long been a total fan of both beer bread and pumpkin bread. And judging by the pageviews on this site, apparently you all are too! The honey beer bread recipe that I posted 4 years ago on the site (as a total newbie blogger) is still one of the most popular recipes on Gimme Some Oven. And all of our pumpkin recipes are going bonkers right now (in a wonderful, pumpkin-licious way).
So for a seasonal twist, it seemed like a no-brainer to add in some pumpkin puree and pumpkin pie spices and pumpkin ale to one of my favorite breads and turn it into a Pumpkin Beer Bread.
Truly, this pumpkin beer bread recipe highlights the best parts of both pumpkin bread and beer bread. The bread was nice and tangy from the yeast, and perfectly buttery and chewy — like beer bread. But then the bread also had a nice subtle hint of pumpkin, with a few little spices, which I loved.
To be clear, though, this bread definitely errs much more on the yeasty “beer bread” side than the sweet pumpkin bread side. It’s the perfect bread to be served with an autumn dinner, or with some nice sweet butter.
I’m pretty sure that you — yes you, SuperCoolBlogReader — are going to love it. Enjoy!!
Pumpkin Beer Bread
Ingredients
- 3 cups flour (I used half all-purpose, and half whole-wheat flour)
- 1 Tbsp. baking powder
- 2 tsp. pumpkin pie spice, store-bought or homemade
- 1 tsp. salt
- 3 Tbsp. honey
- 1 cup pumpkin puree
- 1 12- ounce bottle of beer (I recommend trying a pumpkin ale)
Instructions
- Preheat oven to 375 degrees. Grease a 9×5-inch bread pan with cooking spray, or line with parchment paper.
- Stir flour, baking powder, salt, pumpkin pie spice, honey and pumpkin puree together in a large mixing bowl until combined. Slowly add in the beer, and stir until combined and smooth.
- Bake for 50-60 minutes, or until a toothpick inserted in the middle of the bread comes out clean. Let bread rest for at least 5 minutes before slicing.
Did you make this?Let me know how it turned out in the comments below!
This may be a dumb question, but is it safe for kids to eat?
I had very high hopes for this recipe, but I tried it tonight and was very disappointed with the outcome. I followed the recipe exactly and it was bitter and had very little flavor. It needed to be sweeter and needed more of pumpkin flavor to be called “Pumpkin Beer Bread.” I typically love beer breads, but I would suggest not making this recipe. Sorry to disappoint.
I love how this quick bread has few ingredients! Can’t wait to pair it with a hearty stew on a chilly night! Thanks
I’m Canadian, so I am having my sisters over on Saturday for just a little gathering as our parents are away (we are all old children anyways – now that I read that that looks like an odd description). And this is going to be the dessert. My lil sis has an egg allergy so I have been looking for various egg free recipes. This is the winner!
Oh my goodness, this is my kind of bread :) it would be gone QUICK in my house!
Hi Ali,
Love your site and I frequently check it out. I am getting ready to teach a cooking class this month featuring pumpkin, so just did a test drive on the pumpkin beer bread. Uhhhh, it was a bust….it was doughy, even though I cooked it long after the 50-60 minutes; like 80-90 minutes. Still the outsides were brown and crusty and tough as a shoe but the inside was still doughy and pretty unflavorful. I followed the recipe to a tee (even used a Pumpkin Ale), so I thought I’d check out the comments here. Turns out everyone who has commented has never actually made the bread…only thinks it sounds great…as did I. The truth is mine got all puffy and crusty and basically looked delicious like your picture (in the loaf pan), but that was where the likeness ended. Anyhow, just wondered where I went wrong.
I really wanted to love this recipe. I was so excited when I stumbled across it that I had my loaf in the oven within 30 minutes of discovering what I hoped was the most glorious and delicious Pinterest find ever.
But this was honestly not very good. I followed the recipe to a T; I even used a pumpkin ale for the required 12 ounces. Maybe my baking mojo was off, but this bread was bitter on the outside and flavorless in the middle. I am queen of low-sodium products and substituting Greek yogurt for sour cream, but even I thought the final product was crying out for salt and any sort of fat. With a lot of tweaking, this recipe could be a winner. As it stands? Not a fan.
I have never heard of it until now, and now I have to have it! Thanks for sharing!
Love this hearty, moist pumpkin bread, Ali! It looks perfect for slathering with apple butter!
Looks fabulous and delish! Do you think it would work GF??