My front porch is perpetually covered in crunchy leaves, and my scarf collection is in full rotation. It’s finally starting to feel like fall in the south, and I can finally whip out my pumpkin recipes!
I love a good pumpkin spice latte as much as the next person—I’m three deep this October—but each fall I look forward to a different pumpkin spiked beverage: pumpkin beer.
Pumpkin beer is full of spice and on the sweeter side. It’s practically a dessert in itself, which is why I thought it would be perfect for making pumpkin beer bread.
I wanted this bread to be especially pumpkiny, so I tried several brands of pumpkin beer to find which beer packed the biggest pumpkin punch. It was a very difficult job that I thoroughly enjoyed. In the end, I found New Belgium’s Pumpkick had the strongest pumpkin flavor, a generous amount of fall spices, and the perfect balance of sweetness. Of course, any pumpkin beer will do, but Pumpkick is my favorite.
To get even more pumpkin flavor into this bread, I added actual pumpkin puree as well. It gives the bread a slight pumpkin orange hue and makes the bread incredibly moist.
If you didn’t fall in love with this bread at the sound of pumpkin or beer, you’ll love it because it’s so easy to make! Dump the dry ingredients into a bowl, mix. Dump all the wet ingredients in, combine with an electric mixer or by hand. Pour into a loaf pan and bake for about an hour*. Enjoy your perfect-for-fall pumpkin beer bread warm or cooled. A good schmear of pumpkin butter wouldn’t hurt either.
*Personal Admission #32: If something bakes for more than 30 minutes, it’s nap time for Sara. I know I could be doing something productive like cleaning the dishes, but napping wins every time.
- 3 cups flour, sifted
- 3/4 cup brown sugar
- 1 Tbs. baking powder
- 1 tsp. salt
- 1 1/2 tsp. pumpkin pie spice
- 1/4 cup unsalted butter, melted
- 3/4 cup canned pumpkin
- 12 oz pumpkin beer (see notes)
- Preheat oven to 375°. Coat a bread loaf pan with non-stick spray. Set aside.
- In a medium-size bowl, mix flour, brown sugar, baking powder, salt, and pumpkin pie spice.
- Add butter, pumpkin, and beer. Mix until homogenous. Make sure to scrape down the bowl and do not over mix.
- Pour batter into prepared pan. Bake for 50-55 minutes or until a knife inserted into the center of the loaf comes out clean.
- Allow to cool in the pan for 15 minutes. Then flip out the loaf and allow to cool completely. Store in an airtight container for 4-5 days.
- Any pumpkin beer will do, but I prefer New Belgium's Pumpkick Ale.