Wondering what to do with all those leftover Halloween pumpkins? Looking for the perfect fall treat? Well, look no further. We made this delicious and easy pumpkin beer bread that can be eaten any time of day: for breakfast, as a snack, or alongside your favorite pumpkin ale! We think it’s better than the original. See for yourself!

PUMPKIN BEER BREAD
Serves 6
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Prep Time
30 min
Cook Time
1 hr 15 min
Total Time
1 hr 45 min
Prep Time
30 min
Cook Time
1 hr 15 min
Total Time
1 hr 45 min
Ingredients
  1. 4 tablespoons unsalted butter, softened
  2. 1 3/4 cups all-purpose flour
  3. 1/2 teaspoon fine salt
  4. 1 teaspoon baking soda
  5. 1/2 teaspoon baking powder
  6. 1 teaspoon ground cinnamon
  7. 1/2 teaspoon ground nutmeg
  8. 1/4 teaspoon ground allspice
  9. 1/4 teaspoon ground cloves
  10. 1 1/2 cups sugar
  11. 1/4 cup vegetable oil
  12. 1 cup canned pumpkin puree, or make your own (see below)
  13. 2 large eggs
  14. Pumpkin beer of your choice
Instructions
  1. Preheat the oven to 350°F. Butter a 9-inch loaf pan.
  2. Whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, allspice, and cloves in a small bowl.
  3. Beat the butter, sugar, and oil on high speed, scraping down the sides and bottom of the bowl a few times, until light and fluffy, about 1 minute.
  4. Add the pumpkin puree and mix until combined. Add the eggs, one at a time, and mix until just incorporated. Mixing on low speed, slowly add the flour mixture and 2/3 cup pumpkin beer (see note) and mix until just combined. Spread the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 15 minutes. Let cool in the pan on a wire rack for 10 minutes. Remove from the pan and let cool completely.
Notes
  1. The beer used in this recipe was Elysian Night Owl Pumpkin, which on it's own tastes a little like pumpkin bread. Feel free to try any pumpkin beer you like!
Adapted from Epicurious
Adapted from Epicurious
Beer Alien https://beeralien.com/
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The Results: Extremely flavorful, tons of spice, and not-too-sweet. The outside had a nice crust, while the inside remained perfectly moist and evenly cooked. The alcohol was undetectable, but otherwise it was like having an edible version of the beer. Having tried this recipe before, adding the pumpkin beer takes the flavors up a notch, adding richness. There’s something a bit different about it, but not distinctively “beer-like”. This pumpkin bread is not savory, yet not desert-y either making it super versatile. It would pair well with either the pumpkin beer you used to bake with or alongside a cup of hot tea.IMG_5721

Serving it with pumpkin cream cheese (regular would be good too) gave it a wonderful creamy and savory component that, with the beer, made it complete. The classic trio: beer, bread and cheese! You could even top your bread with cream cheese icing to take it even further into the dessert category. 

Honestly, I don’t know if I’ll ever make pumpkin bread again without beer, this was so good. Next time I’ll try a slightly stronger pumpkin ale (like Shipyard Bourbon Barrel Aged Smashed Pumpkin or Coronado Punk’in Drublic Imperial Pumpkin Ale) to change things up a bit. I’ll be sure to share my results with all you humans, provided you share yours too!

And here are Step-by-Step instructions in case you want to make your own pumpkin puree with all those leftover, uncarved, Halloween pumpkins!

Hoppy baking!

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About The Author

Media Advisor

Karla is a food lover, self-taught baker, and beer aficionado from Boston, MA now living in San Diego, CA. When not on the hunt for a new craft beer experience, Karla can be found in the kitchen cooking up delicious meals and baking sinful sweets or at a local coffee shop for her daily coffee buzz. She started home brewing in Seattle while in college in 2014 and fell in love with the craft beer scene in the Pacific Northwest and during her time studying abroad in Prague, CZ. Hoping to one day own her own specialty food shop and bakery, Karla is a huge fan of experimentation when it comes to food, drinks and sweets. Karla is also an avid backpacker, hiker, and certified yoga instructor. It is only natural that as an alien, she tries to get outdoors every opportunity she can get!