We are well into October my friends. The leaves on the trees are turning the most brilliant shades of yellow, orange and red. Those ready to release are carried away on the crisp breeze of autumn. They collect on the streets and sidewalks in sheets and piles and produce the most satisfying crunch when stepped upon. Fall is truly a magical season, if only you pause to take it in. One of my favorite ways to pause and celebrate the turning season is of course to cook with ingredients available now. Yes, pumpkin season is upon us. Celebrate with me and bake this lightly sweet Pumpkin Beer Bread.
A History of Beer Bread
There is quite a debate and a strong case to suggest that cereal grains were not cultivated for breads initially, but instead for fermentation and beer! Sandor Ellix Katz essentially suggests in his book “The Art of Fermentation” that alcohol consumption predates our species. This came in the form of eating fruits that have fermented prior to consumption. Katz suggests that as the human species evolves, we have continued to seek and then create our own ferments, eventually refining the liquid we know as beer for consumption. This article among other sources further discusses the idea the bread was born after beer.
In terms of bread itself sourdough was the first form of bread in that it uses a fermented starter in order to leaven, or make dough rise. Beer bread as we know it today was actually created later as it primarily uses baking soda or baking powder for leavening. Irish Soda Bread is an early example of this type of quick bread that requires no rising time. Beer seems to have been a later addition to these breads as a flavoring agent. It amazes me that somehow the evolution of bread leads us somewhere back to where we started.
How I Made It
My Pumpkin Beer Bread is a moderately moist bread, more so than a traditional beer or soda bread. This is due to the addition of pumpkin puree. I crafted this using fresh pumpkin puree however I took care to strain it well, so it was close in moisture level to that of canned pumpkin. Pumpkin beer is used here to provide a flavor nuance which will vary according to the brand you choose, so use your favorite! If using canned pumpkin, you may want to add an extra ounce of beer or so just to keep it moist, but this is not totally necessary. This recipe also calls for a small amount of salted butter. I love the salted and crisp texture of crust it provides as well as the savory compliments to the sweet pumpkin. This recipe will work just as well with unsalted butter if you prefer.
The Final Word
This Pumpkin Beer Bread is a wonderful quick bread to keep up those fall vibes. Eat it straight out of the oven as is, or with a bit of butter. It makes a lovely accompaniment to your dinner as well. It also makes a very dense French toast, but I have to say I liked it this way too! I hope you try this recipe soon, it’s an easy fall recipe that’s sure to please. When you do, please tag me on Instagram, take a picture and share it on Pinterest or drop a comment below!
Pumpkin Beer Bread
Equipment
- Bread Pan
- Oven
Ingredients
- 3 cups all purpose flour 360 g
- 3 tsp baking powder
- 1/2 tsp salt
- 1/2 cup granulated sugar 100 g
- 6 oz pumpkin beer
- 6 oz pumpkin puree
- 1 tbsp molasses
- 1/4 c salted butter divided
Instructions
- Preheat oven to 350°. Use about 2 tsp of butter to generously grease a loaf pan.
- In a large bowl whisk together the flour, baking powder, salt, and sugar.
- The easiest way to measure your wet ingredients: In a measuring cup, measure out 6 oz of beer then add your pumpkin until it reaches the 12 oz mark (1.5 c) with all pumpkin submerged. Add molasses and mix together.
- Melt the remaining butter in the microwave or a small pan on the stove.
- Add wet ingredients to the dry, stirring with a spatula or wooden spoon. The batter will be stickier than a bread dough but thicker than a muffin mix or typical quick bread batter.
- Spread evenly into your prepared bread pan taking care to press the dough into the corners. Pour the melted butter on top.
- Bake for 45-55 minutes, or until a knife inserted into the middle comes out clean and the butter is mostly absorbed by the bread.
- Allow to cool for at least 10 minutes before slicing.