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. 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.
Pumpkin Beer Bread
Pumpkin beer bread is 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
Wajeeha’s of I Knead to Eat made these gorgeous Pumpkin Nutella Swirl Muffins.
Meanwhile Michelle at Giraffes Can Bake took her recipe in a completely different direction and created this fun Bailey’s Pumpkin Spice Espresso Martini! This would be a great drink for adult Halloween parties.
And then for something completely different, Shadi at Unicorns in the Kitchen has made this Pumpkin Pecan Bread Pudding with Coconut Maple Cream.
And there you have it, pumpkin spice recipes for everyone and every occasion!
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Friday 3rd of April 2020
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Friday 6th of October 2017
I could have used some guidance on the pan size--I used my usual one and the bread leaked all over the sides (I suspected it would so I used a cookie sheet underneath). This seems to be a HUGE loaf of bread! It turned out ok, but I don't think I'd make it again.
Saturday 7th of October 2017
Sorry that your experience with this pumpkin beer bread was less than stellar, Jacqui. I hate it when I try out a new recipe and it doesn't go as well I'd hoped. My loaf pans are 9x5 inch pans and I've updated the recipe to include this information so that other people don't have the same experience with their pan overflowing. Thanks for letting me know!
Sunday 13th of November 2016
Just put this in the oven to be served with my braised pot roast, later, for dinner!
Monday 14th of November 2016
Great! I hope that your family enjoyed it! My kids always go nuts over this bread.
Monday 7th of November 2016
This looks amazing Amy...love anything pumpkin! :)