Monday, October 5, 2015

Pumpkin Beer Bread

Pumpkin Beer Bread
It’s that time of year again, Pumpkin Season! The pumpkin spice frenzy has begun, for yet another year. You can find it everywhere! My love for pumpkin has nothing to do with fads! I have always loved pumpkin! I think it all began in my childhood, when my grandmother would cook down pumpkins that my grandfather had grown. She would then mix the pumpkin with cracked wheat, eggs and spices, and fry up these remarkably wonderful pumpkin kibbeh patties. I remember standing by her stove waiting for them to be ready! Nirvana!

I made mine in a 13 X 5 loaf pan
Pumpkin, incorporated into baked goods, is another favorite way to use this seasonal vegetable! I just love the flavor that pumpkin lends to scones, muffins, cookies, and of course bread. That said, you will absolutely love this delicious Pumpkin Beer Bread I'm sharing today!  Pumpkin breads are always a crowd pleaser with my family! This bread is perfect as part of a breakfast, brunch, or simply as a snack! Honestly, I think you’ll enjoy this one anytime of day!

Beer breads are easy to prepare, with simple ingredients. Many consist of flour, beer, and sugar. However, many mass produced beers have the yeast filtered out. That means you need to add a leavening agent.  Without adding baking soda and/or baking powder, your loaf will be dense and heavy. Many recipes call for self-rising flour, which has a leavening agent already included.
I like using flavored beers in my breads. But, I also change up the kind of beer I use. Sometimes I use dark beer, or a stout giving me a darker, more flavorful bread. For this bread I chose to use Pumpkin Ale. The bread is full of flavor and wonderfully moist!

It’s a perfect seasonal bread to slather up with butter and enjoy! Moist and slightly sweet! You know, I’ll be enjoying mine with my cup of tea!!

I used Sam Adams Pumpkin Ale
Ready for the oven
A big hit with my family
A delectable Autumn treat
Bon Appétit

Pumpkin Beer Bread
by bakeawaywithme


3 cups flour
3 teaspoons baking powder
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon cloves
¼ teaspoon ginger
½ cup sugar
1 cup pumpkin puree (not pumpkin pie mix)
1 12 oz bottle of beer (I used Sam Adams pumpkin ale)
4 tablespoons melted butter


Preheat oven to 375°.  Grease a 9x5 inch bread pan with cooking spray, or line with parchment paper.

Whisk the flour, baking powder, salt, sugar, and spices together in a bowl.  Add the pumpkin and beer to the dry ingredients and stir until combined and smooth.  Pour the batter into the loaf pan, and then pour the melted butter over the top.

Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.