The Art of Beer Cooking: Pumpkin Beer Bread

It’s getting chilly in the Midwest and fall is rapidly approaching which means we have some tasty foods coming our way. One of my favorite fall ingredients is pumpkin because it’s so versatile. Make it savory or sweet, it’s always delicious!

This week’s recipe is an introduction to fall with pumpkin beer bread. It creates a loaf similar to a banana bread with the sharp flavor of beer bread. I made it earlier this week and my roommate and I have already polished it off and are starting on the second loaf. Next time I make it I might add some walnuts for a little bit of texture and crunch.

What you’ll need

3 1/4 c flour
2 teaspoons salt
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 c water
1/3 c ground flaxseed
2 1/2 c sugar
2/3 c canola oil
2/3 c honey beer (room temp)
3 eggs
1 (15 oz) can pumpkin
Cooking spray

Preheat oven to 350 degrees. Combine flour, salt, baking soda, baking powder, cinnamon and pie spice in a medium bowl.

In a separate bowl combine sugar, oil, beer and eggs. Beat with a mixer until well blended. Add flaxseed, water and pumpkin and beat at low speed until just blended. Add the flour mixture and mix into the batter.

Divide batter between 2 (9 x 5 in) loaf pans coated with cooking spray. Bake for 1 hour and 10 minutes. If you want to make sure it’s done insert a knife into the center and make sure it comes out clean. Cool for 10 minutes and enjoy!


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