Go Back
Pumpkin Beer Bread on a cooling rack framed with small pumpkins, a bread knife and glasses of beer.
Print Recipe

Pumpkin Beer Bread

Pumpkin Beer Bread is a lightly sweet quick bread made with both pumpkin puree and pumpkin beer.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Breakfast, Side Dish
Servings: 10 slices

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.

Notes

Notes: 
I've used fresh pumpkin puree that was strained of excess moisture.  Canned puree will always be a bit dryer.  If using canned pumpkin you may want to add an extra ounce of beer if needed.
I've also made this with bread flour with good results, increase beer by 1-3 ounces as needed. 
Unsalted butter may also be used if a slightly sweeter bread is preferred.