This Pumpkin Beer Bread is so extra cozy! It’s subtly sweet and is the best for dipping in soups and chili during this Fall season! One bowl baking goodness!
So, if you know me at all, you know that I love carbs. Specifically, I love bread. Any type of bread in fact. I love sweet breads, savory breads, rolls, naan..the list could go on. I eat a piece of sprouted toast every morning smothered in butter and jam and I literally go to bed looking forward to it. Crazy? Maybe. Worth it!
I’ve done several bread recipes here on Our Balanced Bowl in the past couple years. However, they have mostly been sweet bread recipes. Take for instance my Chocolate Chip Banana Bread, Zesty Lemon Blueberry Bread or my Cinnamon Peach Bread.
I knew that this Fall I wanted to do a more savory bread recipe because I personally think bread is one of the absolute best things to complete a meal during the Autumn season. So, I created this super easy and delicious Pumpkin Beer Bread!
This Pumpkin Beer Bread is the perfect combination of savory and sweet. It’s super moist since it has real pumpkin puree added into it, and it has a crunchy butter top that will keep you coming back for more!
You can dip it in soups, crumble it up in a hearty chili or you can eat it warm with butter and drizzled with honey. It’s super versatile and delicious! Let’s get into how to make it!
Ingredients You Need for Pumpkin Beer Bread:
- all purpose flour
- granulated sugar
- baking powder
- pumpkin pie spice
- pumpkin puree
- beer (see notes below for what type of beer you should use)
- melted butter
How to Make Pumpkin Beer Bread:
Begin by preheating your oven to 375 degrees. Generously grease a 9×5 inch loaf baking pan (with butter preferably!) and set that aside while you begin making your batter.
Begin by mixing the all purpose flour, sugar, baking powder, pumpkin pie spice and a pinch of salt together. Whisk them until they are combined. Add the pumpkin puree and mix gently. Lastly, add the beer. Let the foam settle BEFORE you mix. It’s going to look pretty crazy. Like this:
But no worries! Promise it will turn out delicious!
It’s going to be a pretty dense and heavy dough. Add to the greased baking pan and spread it out evenly. Now this is where the good stuff really starts…
To the top of the batter in the pan, add 2 tbsp of melted butter. Oh yes. This will ensure that delicious extra crunchy topping that is so mouthwateringly YUM.
Place this in the oven and bake for 40-45 minutes or until a toothpick comes out clean. Let the bread rest in the pan once you have removed it from the oven for about 5 minutes or so. Gently remove and place on a wire cooling rack.
Slice and eat up! My personal favorite way is to eat it warm with a generous schmear of salted butter, drizzle of honey and an extra pinch of salt. It’s thick, dense and DELICIOUS.
What Beer Should You Use?
The beer flavor comes through great in this Pumpkin Beer Bread recipe so I would definitely pick a beer that you love the flavor of. For me, I did an oatmeal porter because I knew I would love it’s caramel and oat notes. You can also do an actual Pumpkin ale. I wouldn’t recommend doing a super bitter beer like a Pilsner or IPA. I would recommend doing a lighter, mild beer with a more wheat flavor. It doesn’t have to be expensive either! You can actually buy beers by the single at a lot of grocery stores – I got this one at Trader Joe’s for $1.14.
Hope you guys enjoy this one! XO
Did you like this recipe? Here are a few more you might like:
Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie
Pumpkin Beer Bread
- 3 cups all purpose flour
- 1/4 cup granulated sugar
- 4 tsp baking powder
- 1 tsp salt
- 1 tsp pumpkin pie spice
- 1/3 cup pumpkin puree
- 1 12 oz. bottle beer (lighter/pumpkin ale preferred)
- 2 tbsp melted butter
Preheat the oven to 375. Generously grease a 9x5 inch loaf baking pan and set that aside while you begin making your batter.
Begin by mixing the dry ingredients (flour, baking powder, salt, pumpkin pie spice, sugar). Whisk them until they are combined. Add the pumpkin puree and mix gently.
Add the beer. Let the foam settle BEFORE you mix it in. Once settled, mix to combine.
The result is a pretty dense and heavy dough. Add to the greased baking pan and spread it out evenly.
Pour the 2 tbsp of melted butter on top evenly.
Place in the oven and bake for 40-45 minutes or until a toothpick comes out clean.
Let rest in the pan for 5 minutes. Gently remove onto a wire cooling rack. Slice when ready and enjoy! I like mine best with butter and a drizzle of honey. Feel free to crumble it in chili or dip it in soup.
For more beer options that you can use, please see the notes above in the blog post.