Pumpkin Beer Bread is one of the easiest quick breads to make this fall! Slightly sweet with cinnamon honey butter on the top, this bread goes great with hearty soups and stews.
I’m not the world’s biggest pumpkin spice fiend, but I definitely get into seasonal baking. There are some people who get really into seasonal decorations and keep their houses looking beautiful inside and out (like my neighbors.) Meanwhile my house always seems to look half-abandoned from the outside, with a few papers piled in the driveway and the lawn half maintained with patchy long spots. Eh, what can I say? My lawn service boy is 11 and gets easily distracted. While I can’t keep up with the pretty seasonal decorations, we’re definitely enjoying seasonal flavors in the kitchen.
Apples and pumpkins and cinnamon, oh my! Last week I shared a recipe for apple upside down gingerbread. This week I’ve got another family favorite, pumpkin spice beer bread. My kids go nuts for beer bread and we also love this honey variety. Seriously, their love for it sometimes borders on embarrassing when we’re at the grocery store and I’ve got my youngest son loudly begging me to puh-lease, pretty please, won’t I please buy some beer! Let me tell you, having your kids beg you to buy beer at the grocery store will get you some weird looks. LOL.
Pumpkin beer bread is a breeze to make and goes great with soups and stews. Slightly sweet, baked with cinnamon honey butter on the top and spiced just right on the inside.
- 3 cups all purpose unbleached flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/3 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 2/3 cup pureed pumpkin
- 1 12 ounce bottle of beer
- 1/4 cup butter, melted
- 1 Tablespoon honey
- 1/4 teaspoon cinnamon
- Preheat the oven to 375 degrees.
- In a medium sized mixing bowl, stir together the dry ingredients.
- Add the pumpkin and beer and mix well.
- Pour into a greased 9x 5 inch loaf pan.
- In a small bowl, combine the butter, honey and remaining cinnamon.
- Pour over the top of the batter.
- Bake at 375 degrees for 60-65 minutes.
- Cool in the pan for 15 minutes before turning out the bread.
Nutrition Information:Yield: 8 Serving Size: 8 Servings
Amount Per Serving: Calories: 232