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
- 4 tablespoons unsalted butter softened
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon fine salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1 1/2 cups sugar
- 1/4 cup vegetable oil
- 1 cup canned pumpkin puree or make your own (see below)
- 2 large eggs
- Pumpkin beer of your choice
- Preheat the oven to 350°F. Butter a 9-inch loaf pan.
- Whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, allspice, and cloves in a small bowl.
- 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.
- 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.
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.
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!