Pumpkin Beer Bread

Name: Pumpkin Beer Bread
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 8
Ingredients: 3 cups all-purpose flour; 1 cup canned pure pumpkin; 1 12 oz. beer (extra points if it's a pumpkin brew!); 4 1/2 tsp baking powder; 1 tbsp granulated sugar; 1 tbsp honey; 2 1/2 tsp pumpkin spice (homemade or store-bought); 1 1/2 tsp kosher salt

by Melanie Lorick

8 people

1 hr

Fall baking is best when it's easy, fills the house with cozy aromas, and tastes absolutely delicious! Pumpkin beer bread is here to offer a simple option with big taste that is ideal for all our favorite winter holidays. As with any good beer bread recipe, your favorite brew offers the tasty foundation for flavor and canned pumpkin, pumpkin spice, and a little honey compliments it perfectly. If you happen to have access to a specialty pumpkin beer, that's even better!

What I love about this recipe:

It's not overly sweet, so makes a great side, snack, or breakfast addition.
You can use practically any beer.
Easy to substitute self-rising or all-purpose flavor, based upon what you can access in your pantry.

Check out more autumnal recipes at Inspired Epicurean! Happy baking!

I love a batter that offers such pretty color - the start of tasty things to come!

Pumpkin Beer Bread

You can do it! Saved to your recipes

Recipe details

Yield 8 people
Time spent: Prep time: 10 Minutes Cook time: 50 Minutes Total time: 1 hr

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Per serving

% Daily value

Instructions

Preheat oven to 400 F. Spray a loaf pan with non-stick cooking spray and set aside.
Combine flour, baking powder, salt, and pumpkin spice in a bowl and whisk to combine.
Add pumpkin, sugar, and honey to dry mixture and loosely stir to combine. Slowly add beer and stir until the texture is even and no lumps of flour are present.
Pour dough into loaf pan and bake at 400 F for the first 15 minutes. Then, reduce oven temperature to 350 F and bake for another 30 - 35 minutes, or until a skewer inserted in the center comes out clean.
Serve warm, or toast for an extra crunch. Enjoy!

Tips

To effectively substitute all-purpose flour with self-rising flour in this recipe, omit the baking powder and salt. When creating this recipe, 1 1/2 tsp. of baking powder and 1/2 tsp. of salt were added per cup to make this work with all-purpose flour. Use what you have on hand fearlessly!

Comments

Fatima on Nov 07, 2020

1 Reply
- Melanie Lorick on Nov 10, 2020
  
  Thanks so much, Fatima! I appreciate it - hope you are doing well! 🤗🤗
  
  Like
Teri Lawrence on Nov 07, 2020

Can you add chocolate chips and if so how much?

1 Reply
- See 2 previous
- Tee on Nov 07, 2020
  
  I add between 1/4 cup to 1/2 cup to mine depending how much chocolate you prefer. Hope that helps.
  
  1
- Teri Lawrence on Nov 08, 2020
  
  Thank you, I've always loved pumpkin and chocolate chips together, I'm going to try this recipe for my birthday this weekend!
  
  1
- Melanie Lorick on Nov 10, 2020
  
  Hi, Teri! First, Happy Birthday!!!! Hope you enjoy - you can absolutely add chocolate chips. If using traditional chocolate chips, I would suggest 1/2 - 3/4 cup. This bread is not overly sweet on its own, so the chocolate chips will be the addition that lends a little more sweetness to it. If you only have mini chocolate chips available, I would suggest 3/4 cup to ensure even distribution throughout the loaf. Keep in mind that you can increase the pumpkin spice by 1/2 tsp, if you are a big pumpkin spice fan. Let me know how it turns out for you!! 🥳
  
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