Pumpkin Ale Beer Bread

by Shawnda on September 11, 2012

Pumpkin Ale Beer Bread

Cooler weather means apples, pumpkin (beer), and football. To celebrate the first cold front of the year – high of only 91! – we picked up our first bottles of pumpkin ale, earmarking one of the bottles for pumpkin bread.

Pumpkin beer bread.

Pumpkin Ale Beer Bread

Dogfish Head Punkin Ale is one of the better pumpkins I’ve had. The Punkin Ale alone has good spice levels but I added just a bit more of the complimenting “pumpkin pie” spices to enhance the pumpkin flavor in the bread.

This bread is all fall. It’s great eaten warm, with a pat of butter. Or honey cinnamon butter. Or butter and a drizzle of honey. Or… you get the picture.

Pumpkin Ale Beer Bread

Pumpkin Ale Beer Bread

Beer bread gets a fall makeover with your favorite pumpkin ale.


  • 12 oz pumpkin beer
  • 3 cups flour
  • 1/4 cup sugar
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1 stick butter, melted and divided
  • 3/4 cup canned pumpkin
  • 1 Tbsp molasses
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp ginger
  • 1/8 tsp cloves
  • 1/8 tsp allspice


  1. Preheat the oven to 350 and lightly grease a 9x5-inch loaf pan.
  2. Pour the pumpkin beer into a sauce pan and whisk vigorously for 1-2 minutes to flatten the beer.
  3. Heat over medium until boiling, whisking occasionally to help keep the foaming down.
  4. Reduce by half, to 3/4 cup (about 15 minutes) and set aside to cool slightly.
  5. In a large mixing bowl, whisk together the flour, sugar, baking powder and salt; set aside.
  6. In a smaller bowl, whisk together the beer, 2 Tbsp melted butter, canned pumpkin, molasses, and ground spices.
  7. Add the pumpkin mixture to the dry ingredients, mixing with a spoon until no dry ingredients are left (if your canned pumpkin is very thick, you might need to add 2-4 Tbsp milk to help get things mixed together).
  8. Pour half of the remaining melted butter into the baking dish.
  9. Spoon the batter into the baking dish and drizzle the remaining melted butter over top.
  10. Bake 45-55 minutes, until the top is golden brown and a knife inserted into the center comes out clean.
  11. Leftovers should be tightly wrapped in saran, best served warm.


Yields: 1 loaf, ~12 slices

Adapted from The Pastry Queen

Estimated time: 1 hour 30 minutes

{ 5 comments… read them below or add one }

Emily @ She Makes and Bakes September 11, 2012 at 2:24 pm

Absolutely brilliant. I cannot wait to try this Pastry Queen recipe with pumpkin beer. Seriously brilliant!


Laura September 11, 2012 at 3:13 pm

I love this idea!


Heather September 11, 2012 at 7:36 pm

I made a pumpkin beer bread recipe last year and it was terrible. I have been looking for another one to try ever since but have yet to come across one until now. Thank you for sharing and I can’t wait to make this!


Jenna September 14, 2012 at 12:57 am

I love beer bread. Never thought of adding pumpkin to it before!


Emily October 1, 2012 at 9:19 pm

I just pulled a loaf of this out of the oven and deeply regret not making more batches while I was at it. I can barely keep my fingers from picking off the entire buttery top before my husband gets home to try any. I had a slice with blackberry jam, oh my… Thank you for sharing this wonderful, autumnal recipe.


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