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!
Just made this because it sounds wonderful, but it turned out bitter. And I don’t mean just a slight aftertaste – I mean inedible! It’s not your recipe – which sounds amazing – because this has happened to me with other beer bread recipes, as well. Any ideas as to why? Is there some trick to beer batter breads that I’m missing? Maybe the beer? I used a micro brew pilsner. I might try again with a pumpkin beer as you recommended. I absolutely love that slightly sweet yet savory flavor of beer batter breads, at least when other people make them. I really want to master this recipe!
Oh no, we’re sorry to hear that Nyssa! We think it’s definitely the beer. We do know that lighter, milder beers will give a more yeasty flavor, whereas darker, more intensely flavored beers overwhelm the bread and will make it bitter. Pilsners are lighter, but they also tend to be on the bitter side, and the pumpkin beer has a softer and sweeter flavor. You shouldn’t use anything expensive, and should avoid anything hoppy (so no IPA’s or PA’s). We would definitely try it again with the pumpkin beer if you can, but if you don’t want to try the pumpkin, we’d recommend trying a wheat beer of some type. We’ve heard Oberon and Blue Moon have yielded good results. We hope this helps! :)
I realize that I am about 2 years late in posting, but…I made this last night. Omitted the pumpkin pie spice (didn’t have any) and used Not Your Father’s Root beer. So freaking good. It is already gone. I cooked mine for 50 minutes and was scared that it was undercooked at first, but then remembered that the pumpkin will never really look or feel cooked. :)
Yay, that’s awesome Krissy! We’re so happy you liked this (and btw, we LOVE Not Your Father’s Root Beer – amazing stuff!) Thanks for sharing with us. :)
Could I use self-rising flour for the pumpkin beer bread?
Could I use self-rising flour?
Hey Michele, you sure can, you just wouldn’t need any baking powder. We hope you enjoy! :)
Pumpkin Beer Bread recipe shows a link to make home made pumpkin pie spice but the link does not work.
Sorry about that. Just fixed the link. Thank you!
I just made this – as muffins, actually – and was bummed to discover that they are very bitter! Is it possible that the baking powder is a typo, that it should be 1 tsp not 1 Tbs? Maybe it’s just the beer?
Hi Emily! Yep, it’s a tablespoon. And the recipe shouldn’t be bitter, but it’s definitely not super sweet like a pumpkin bread. Sorry about that. Hope it turns out better next time!
I just saw this via twitter. I took your quiz and it is a mathematical fact! I am a teacher, I’m positive it is true. ;) Pumpkin ale is already on my grocery list this for this weekend. Now I will save one for this recipe. You had me at pumpkin. :)
Great looking bread and looks tasty too. It is a perfect “Bread Materpiece.”
I just made this bread….here’s what I found:
The batter was very runny….I added a cup of oatmeal to the dough. I have to agree that the cooking temp or time is off. When I took the bread out after the suggested time it wasn’t done in the center. I put it back into the pan, in a convection oven covered in foil for 1/2 hour at 350 and it’s now perfect. I also added cardamom to my dough as I’d read the reviews about it needing more flavor. Next time I make it I will do the following:
Add the oatmeal, use brown sugar vs the honey and back at 350 in a convection oven. If that doesn’t take care of the center not being done I’ll lower the temp again.
I’m planning on making this for the first time today…is it okay to use just all-purpose flour instead of half whole wheat flour?