Pumpkin Spice Beer Bread

in Breakfast, Sides, Snacks

 

I first learned to make beer bread in college, and if you know any college students that want to cook more, I suggest you tell them about it. Beer bread is that ideal college recipe for a few reasons:

1) One of the main ingredients is beer – duh.
2) There are only 3 other ingredients, and all of them are cheap and don’t go bad when left in your cabinet for 9 months.
3) There’s minimal dishwashing required after making this – this is helpful when you’re roommate has left so many dirty dishes that you can’t actually reach your sink.
4) This bread is perfect for breakfast or a snack between meals, which is great when things are so busy you’ve started to forget what time of day it is.

Luckily, making this bread is one of the few things I still remember from college. Except now that I’m a super awesome career woman (sort of) I’ve dressed it up a little. As in, I’ve added some spices, nuts, and…wait for it…pumpkin ale! I know, I’ve grown up a lot since my college days.

Pumpkin Spiced Beer Bread

Print this recipe!

For this recipe I used pecans, but I would also recommend walnuts, sliced almonds or even pistachios. For pumpkin ale I used Blue Moon, but any brand you prefer would work just fine.

3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons sugar
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon allspice
1/2 cup chopped nuts
1 12 oz bottle of Pumpkin Ale

Preheat the oven to 350 degrees F. Grease a 9”x5” loaf pan.

In a large bowl sift together the flour, baking powder, salt, sugar, and all the spices. Stir together until well combined. Stir in the nuts as well. Make a well in the center of the bowl and pour in the beer. The beer will foam up –this is good. Carefully fold the dry ingredients into the center of the well to incorporate. Mix only until just combined – do not over mix or it will destroy the bubbles and the bread will be dense.

Pour the dough into loaf pan gently smooth out the top with a spatula (I actually don’t do this step, but if you want a prettier loaf you can choose to do it.) Bake in the oven for 50 – 55 minutes, or until a toothpick inserted into the dough comes out clean.

{ 40 comments… read them below or add one }

Katrina October 20, 2010 at 5:19 am

I’ve never heard of pumpkin ale before! It sounds delightful!

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Sara October 20, 2010 at 5:23 am

Sound delicious! what is your basic beer bread recipe? does it work well with other spice combinations?

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Caroline October 24, 2010 at 8:33 am

The basic recipe is 3 cups flour, 3 tablespoons sugar, 3 teaspoons baking soda and a 12oz beer (any kind). The directions are the same – it is so easy and delicious!

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Tracey October 20, 2010 at 7:05 am

At a local beer fest I had pumpkin spice beer and instantly fell in love, it is like foliage in a glass!!! This is a really great idea and the use of beer in recipes is often overlooked but a great ingredient!

happy fall

dinner, dresses, decor, and dessert
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Kitten with a Whisk October 20, 2010 at 9:07 am

My boyfriend would love this. Pumpkin ale? Oh yes!

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Julie October 20, 2010 at 12:23 pm

You forgot to add, that after you use one 12 oz. bottle for the bread, you still have 5 bottles left to drink with your bread — cheers!

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Caroline October 24, 2010 at 8:34 am

haha! that is definitely the nice side effect of this recipe :)

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Champagne in Slippers October 20, 2010 at 1:53 pm

Oh how convenient… I have all of those ingredients in my kitchen right now. This could be dangerous.

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Joanne October 20, 2010 at 2:42 pm

I love that you used Blue Moon. It’s possibly my most favorite beer on this earth. Even though my brother keeps on telling me it’s a girly beer. And I keep having to remind him that I am, in fact, a girl.

Love the sound of this recipe. As would my beer guzzling friends/roommates. Will be making it.

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Maria October 20, 2010 at 5:01 pm

This bread is awesome!

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M. October 21, 2010 at 12:12 am

this sounds amazing, I love the variation with pumpkin ale and all those amazing spices, yum!

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Kat October 21, 2010 at 7:13 am

I’m in my last year of college. So, I have no excuse NOT to make this bread.

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Caroline October 24, 2010 at 8:34 am

Yes, make it now! Enjoy!

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sterling style October 21, 2010 at 7:34 am

Wow girl. This looks s sinful and good! And with beer, yummy! I love this!

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amanda@seegirlcook October 21, 2010 at 1:15 pm

oh my! i’ve had beer bread before, but never pumpkin beer bread. yum!

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Becky October 21, 2010 at 8:36 pm

Oh boy, this looks too incredibly yummy. Must try soon : )

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Michelle October 22, 2010 at 2:01 pm

This looks absolutely awesome. I’ve never thought of turning beer bread into something seasonal like this, but I love how creative it is!

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Taryn October 23, 2010 at 3:30 pm

Made this and the pumpkin muffins for a pumpkin carving party this evening…haven’t cut into the bread yet because it’s still cooling, but it smells delicious. How did I make it through undergrad without making beer bread?

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millys mini kitchen October 24, 2010 at 2:03 am

My boyfriend will love this. Saving for a perfect autumn meal!

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Allison October 24, 2010 at 4:38 am

Looks delicious, but you should post the old college recipe with only 4 ingredients too! *lol* I’d actually never make this one because I’d have to buy pretty much everything other than the flour, salt, and sugar. :) I am SO not a chef.

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Caroline October 24, 2010 at 8:35 am

haha, the original recipe is pretty awesome too. I posted it in a comment above!

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TheHealthyApron October 25, 2010 at 12:59 pm

I’m SO excited about how east this loaf looks to make!! Thanks for sharing!

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Nix October 25, 2010 at 6:05 pm

saw it …made it… ate it… love it! With walnuts and sliced almonds and Dogfish Head “PUNK” pumkin ale… that’s how I made it. Thank you for sharing wonderful recipes.

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Sigita October 26, 2010 at 3:21 pm

Thank you for this! I can’t seem to get enough pumpkin this Fall.. Also tried it with the Blue Moon Pumpkin Ale. Yummmm

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Mary @ stylefyles October 28, 2010 at 12:19 pm

I’ve been wanting to make this bread since I saw it. FINALLY made it last weekend and it was delicious!!! Thanks for sharing this deliciousness!

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Anna October 28, 2010 at 12:26 pm

I made beer bread once that included pouring about 1/4 cup of melted butter on the top of the batter in the loaf pan before baking – the result was a wonderful subtle buttery crust. Do you think that would work for this recipe as well?

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Naomi November 1, 2010 at 9:51 am

Wow! I already had all of these ingredients at home (I used Shipyard Pumpkinhead Ale) so I made this last night. It totally worked out! It’s delicious! It makes sense, since I’m on my way out of college. And I’m usually a huge failure when it comes to baking. I’m going to continue boosting my baking confidence by making more kinds of beer bread. Thanks for the recipe!

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TheHealthyApron November 2, 2010 at 3:46 pm

Will be blogging about how I made this on my site tomorrow! I hope you’ll check it out! I made a small change for lack of pumpkin ale…

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Wholesale Coffee June 29, 2011 at 3:04 am

Very amazing post by authour on pumpkin spice beer bread

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Rebecca at The Bake & Brew October 15, 2011 at 11:27 pm

oh my HEAVENS I am 100% making this tomorrow. Thank goodness I have two Buffalo Bill Pumpkins on hand. One for baking, one for drinking :)

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Yvonne October 25, 2011 at 8:11 pm

Sounds delicious! Do you think it would still taste ok without the nuts and with whole wheat flour?

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Adrianna October 26, 2011 at 6:49 pm

Oh I bet it be great without the nuts. I want to say it might be a little too heavy if you use ALL whole wheat. If you’re looking for something with a little texture I might do 1 cup whole wheat flour and 2 cups all-purpose. That should give it some great flavor while still being fluffy.

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AJ November 8, 2011 at 8:23 pm

Thoughts on swapping the nuts for chocolate chips, or would that be too much? I was going to give this a try with Weyerbacher Imperial Pumpkin Ale…

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Adrianna November 8, 2011 at 8:24 pm

That’s be DELICIOUS!!!

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Taryn November 9, 2011 at 1:23 am

quick question…the pumpkin variation calls for 3 tsp of baking POWDER, but the comment that has the original recipe calls for 3 tsp of baking SODA…which is it?

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paid syrveys July 8, 2012 at 10:50 pm

Hiya! I know this is kinda off topic but I’d figured I’d ask. Would you be interested in exchanging links or maybe guest writing a blog post or vice-versa? My blog goes over a lot of the same topics as yours and I feel we could greatly benefit from each other. If you are interested feel free to shoot me an email. I look forward to hearing from you! Wonderful blog by the way!

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Victoria April 11, 2013 at 12:46 pm

The pumpkin ale I have on hand is a pretty sweet tasting one. Do you think I could omit or scale back the sugar?

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Adrianna April 11, 2013 at 1:13 pm

Hmm…there isn’t too much sugar in this recipe so you should be okay even though it’s somewhat sweet. :)

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Vivi October 17, 2013 at 12:30 pm

That bread looks amazing! I’ve been wanting to get rid of this beer in my fridge and this looks like the perfect way to do it! I’m gonna try that original recipe that you posted and add a few spices to the mix.

Thanks!

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Vivi October 17, 2013 at 12:37 pm

I realized something I should ask you, would you recommend that the beer be at room temperature or should it not matter?

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