Pumpkin Ale Bread
Infused with the rich, autumnal flavors of pumpkin and the malty warmth of beer, Pumpkin Ale Bread is a must-try for fall baking enthusiasts. This quick bread recipe combines fragrant spices like cinnamon, nutmeg, and ginger with the subtle sweetness of pumpkin puree and a splash of pumpkin ale, creating a moist, subtly spiced loaf with a unique depth of flavor. Topped with optional crunchy pecans for added texture, this bread makes a perfect companion to your morning coffee or an afternoon snack. Ready in just over an hour, it’s an easy, crowd-pleasing bake that captures the essence of the season. Whether you enjoy it plain, slathered with butter, or spread with cream cheese, Pumpkin Ale Bread is sure to become a fall favorite.
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 0.5 teaspoon salt
- 1 cup granulated sugar
- 0.5 cup brown sugar, packed
- 0.5 cup unsalted butter, melted and cooled
- 2 large eggs
- 1 cup pumpkin puree (not pie filling)
- 0.75 cup pumpkin ale or similar beer
- 2 teaspoons vanilla extract
- 0.5 cup chopped pecans (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined. Set aside.
In a separate medium mixing bowl, combine the granulated sugar, brown sugar, melted butter, and eggs. Whisk until smooth.
Add the pumpkin puree, pumpkin ale, and vanilla extract to the wet ingredients, and mix until evenly incorporated.
Pour the wet ingredients into the bowl with the dry ingredients. Using a wooden spoon or spatula, stir gently until just combined. Do not overmix; a few lumps are okay.
If using chopped pecans, fold them into the batter at this stage.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake in the preheated oven for 50–55 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs attached.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Enjoy slices of Pumpkin Ale Bread on its own or with a smear of butter or cream cheese for a delightful treat!
Nutrition Facts
Calories |
4082 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.9 g | 192% | |
| Saturated Fat | 68.1 g | 340% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 3987 mg | 173% | |
| Total Carbohydrate | 623.8 g | 227% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 309.9 g | ||
| Protein | 61.7 g | 123% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 362 mg | 28% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 1985 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
