Gimme Some Oven

Pumpkin Beer Bread

This post may contain affiliate links. Please read my disclosure policy.

Pumpkin Beer Bread Recipe | gimmesomeoven.com

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       )

Pumpkin Beer Bread Recipe | gimmesomeoven.com

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.

Pumpkin Beer Bread Recipe | gimmesomeoven.com

 

Pumpkin Beer Bread Recipe | gimmesomeoven.com

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 Recipe | gimmesomeoven.com

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pumpkin Beer Bread

  • Prep Time: 5 minutes
  • Cook Time: 50 minutes
  • Total Time: 55 minutes
  • Yield: 1 loaf 1x

Description

Add some pumpkin to your beer bread for a tasty seasonal twist!


Ingredients

Scale
  • 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

  1. Preheat oven to 375 degrees. Grease a 9×5-inch bread pan with cooking spray, or line with parchment paper.
  2. 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.
  3. 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.

Pumpkin Beer Bread Recipe | gimmesomeoven.com

Share this Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

94 comments on “Pumpkin Beer Bread”

  1. Can you make beer bread using the quick bread and muffin pumpkin mix 

  2. Tried this. Ended up with 2 loaves (smallish). I don’t know if it is the beer I used but mine turned out pretty tasteless at the bite but then a bitter aftertaste. We weren’t fans even if it did come out as pretty as pictured. Thank you for sharing the recipe though.

  3. I used Blue Moon harvest pumpkin beer and this bread is wonderful. Next time I might whisk the pumpkin really well before adding so bread has less pumpkin lumps. Great with soup!

  4. Delicious! Used 1/4 c brown sugar instead of the honey.

  5. I have been making beer bread for years and never gave it a thought to add pumpkin. I served it with Pumpkin sausage soup, they went together quite well. I followed the recipe only using 2/3 all purpose flour and 1/3 whole wheat flour. I will make this again.