Pumpkin Beer Bread
The weather may be cooling down outside, but it is heating up in the kitchen! As soon as those cooler temperatures hit, my brain automatically switches over to the “eat for the winter” setting. As if I haven’t been doing that all year. 😉 A while ago, I shared a beer bread recipe that is a family favorite for MANY reasons, but primarily because it is both easy and tasty. This fall, I’ve been on a pumpkin and pumpkin spice kick, so why not let that spill over into my bread making? This pumpkin beer bread recipe is a new staple in our home and I certainly hope it will be in yours, too!
This particular pumpkin beer bread is not a sweet bread. Instead, it offers a subtle hint of pumpkin with the slight twist of pumpkin spice. As with any beer bread, the brew is the foundation for the flavor of the dough. If you are lucky enough to find a pumpkin ale near you, that makes it even better!
Pure pumpkin: Hold the pumpkin pie filling for a different sweet treat. This batch was lovingly made with 100% pure pumpkin (which can technically be a mix of fall gourds). You only need a cup, so feel free to save the rest for a small batch of my favorite homemade pumpkin spice pecan butter cups.
Pumpkin spice: Ok, so take note that you can take liberties with this one. This just depends on how much of a spice fan you are. If pumpkin spice takes you to your cozy fall happy place, then feel free to add an additional teaspoon if desired.
All-purpose flour: You are welcome to substitute with self-rising flour if you are willing to make a few adjustments to the rest of the ingredients, mainly baking powder and salt. You can also use whole wheat flour, if desired.
Baking powder: For leavening, as per usual. 😉
Kosher salt: The salt enhances the flavor and kosher salt is easier to evenly distribute.
Sugar: Basically, so it can interact with the beer to help this RISE.
Honey: I halved the sugar amount from my original recipe for a hint of honey. The honey helps keep this moist and the crust has SUCH a nice, golden texture it’s incredible.
Beer: You didn’t actually think I was going to forget this one, did you? I used a light beer, but absolutely encourage you to use whatever you enjoy. In a way, this is a blank canvass and since we are embracing the fall theme, go for a fun pumpkin flavor! Check out these ideas for 2020’s best pumpkin beers!
Is Libby's pumpkin pie mix the same as pumpkin puree?
No, pumpkin pie filling contains additives and sweeteners to make your dessert extra simple. The cooked pumpkin is mixed with sugar (or other sweeteners) and spices like cinnamon, nutmeg, and allspice. You know, all the spices we need for homemade pumpkin pie spice. Pumpkin pie filling is a convenient option for many, but shoppers should understand it is not the same as traditional pumpkin purée. Pure pumpkin is cooked pumpkin, sometimes mixed with the flesh of other fall gourds, and is a blank canvas for your baked goods. If you plan to use in a recipe that calls for specific spices, a savory dish, or other flavors that would resist the sweetness of pumpkin pie filling, you need to ensure you’re buying pure pumpkin before getting to work.
Pro Tip: Baking with Honey
When using honey in bread, understand that it is sweeter than sugar and adds a really nice texture and flavor to bread. If honey contains additives, it can hurt yeast in some recipes, especially if added in the “proofing” process. The beauty of this is the beer takes care of the process for us and all we have to do is sit back and enjoy the honey addition. (Happy dance!)
A few tips for the perfect bread
- The combination of the honey and the pumpkin make this a moist bread. You don’t need more than 12 ounces of your favorite brew.
- I do suggest using a non-stick spray in your loaf pan.
- Slowly add the beer to the dough mixture and stir until the consistency is smooth. Nobody wants extra lumps of flour in their bread!
- Increase the pumpkin spice by up to 1 additional teaspoon if you want a little kick.
- Be sure to bake at 400ºF for the first 10 – 15 minutes to really get a rise out of the dough.
- Serve warm or toasted with a little butter or plain. Since this is not a sugary-sweet bread, you can use this as a side or snack!
Can you substitute all-purpose flour for self-rising flour?
Absolutely! To effectively substitute all-purpose flour with self-rising flour in this recipe, omit the baking powder and salt. When creating this recipe, 1 1/2 tsp. of baking powder and 1/2 tsp. of salt were added per cup to make this work with all-purpose flour. Use what you have on hand fearlessly!
Pumpkin Beer Bread
- 3 cups all-purpose flour
- 1 cup pure pumpkin
- 1 12 ounce beer extra points if it's a pumpkin brew!
- 4 1/2 teaspoons baking powder
- 1 tablespoon granulated sugar
- 1 tablespoon honey
- 2 1/2 teaspoons pumpkin spice homemade or store-bought
- 1 1/2 teaspoons kosher salt
- Preheat oven to 400ºF. Spray a loaf pan with non-stick cooking spray and set aside.
- Combine flour, baking powder, salt, and pumpkin spice in a bowl and whisk to combine.
- Add pumpkin, sugar, and honey to dry mixture and loosely stir to combine. Slowly add beer and stir until the texture is even and no lumps of flour are present.
- Pour dough into loaf pan and bake at 400ºF for the first 15 minutes. Then, reduce oven temperature to 350ºF and bake for another 30 - 35 minutes, or until a skewer inserted in the center comes out clean.
- Serve warm, or toast for an extra crunch. Enjoy!
Planning to serve this for more than a few people? Consider turning this into muffins, like we enjoyed a few years ago with beer bread muffins and chili. We like to think we know how to celebrate fall in this house.
Until next time, friends, cheers to your hearth, health, and happiness!