Pumpkin Bread Made With Pumpkin Ale Recipe

Fall is my absolute favorite time of year, and this pumpkin bread recipe is like wrapping yourself in a cozy sweater while sipping on a pumpkin spice latte—put simply, it’s autumn in every bite! 🍂🎃

The Pumpkin Bread made with pumpkin ale is something I don’t see making it into a lot of kitchens this fall. Labeled with the ‘beer bread’ category, this recipe requires the use of a liquid yeast, which makes it more like a traditional loaf than quickly thrown-together recipes that use baking powder as the leavening agent.

(I tend to call any bread that you don’t use a rolling pin for a quick bread, but those words aren’t all the same in my book.) But if your yeast is fizzing and the dough is rising, and you’ve held off on your pumpkin spice lattes, this is the better use for that seasonal ingredient.

Ingredients

• All-purpose flour: Provides structure, carbohydrates for energy.
• Granulated sugar: Sweetens, adds moisture, caramelizes during baking.
• Brown sugar: Adds depth of flavor, moistens, rich molasses undertone.
• Ground cinnamon: Warm spice, enhances sweetness, antioxidant properties.
• Pumpkin puree: Adds moisture, fiber, vitamin A, natural sweetness.
• Vegetable oil: Keeps bread tender, adds moisture, source of healthy fats.
• Pumpkin ale: Unique flavor profile, slight bitterness, enhances pumpkin taste.
• Vanilla extract: Enhances overall flavor, aromatic sweetness.
• Chopped nuts/chocolate chips: Optional texture, added flavor, slight crunch or sweetness.

Ingredient Quantities

• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 cup pumpkin puree
• 1/2 cup vegetable oil
• 1/4 cup pumpkin ale
• 1 teaspoon vanilla extract
• Optional: 1/2 cup chopped nuts or chocolate chips

How to Make this

1. Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) to warm up. Ready a 9×5-inch loaf pan by greasing it or by lining it with parchment paper.

2. In a medium bowl, combine the flour, baking powder, baking soda, salt, and spices. Use a whisk to incorporate them together well.

3. In a big bowl, combine the ingredients that make up the sugar family: granulated sugar, brown sugar, and egg. Mix well, using a hand mixer or a sturdy spoon, until the mixture is homogenous and a bit frothy. This step makes the next one easier.

4. Incorporate the pumpkin puree, vegetable oil, pumpkin ale, and vanilla extract into the mixture of sugar and eggs. Stir until smooth.

5. Slowly incorporate the dry ingredients with the wet ingredients. Combine them by stirring gently until they are seen to be just mixed. It is important not to mix any more than this. The consistency should be quite thick, with no liquid parts visible. If you had a way to get into the bowl, you could almost stand on top of the batter and not break through. This is a very, very thick batter. It is the thickness that allows it to be called a dough.

6. Fold in the chopped nuts or chocolate chips, if you are using them.

7. Spread the batter in the loaf pan you’ve prepped, making sure the top is completely smooth.

8. Put in the preheated oven and let it bake for 55 to 65 minutes. To check for doneness, use a toothpick: it should come out clean from the center.

9. Take the bread out of the oven and allow it to cool in the pan for approximately 15 minutes.

10. Move the bread to a wire rack and allow it to cool completely before you slice it and serve it. And then really enjoy it!

Equipment Needed

1. Oven
2. 9×5-inch loaf pan
3. Parchment paper (optional)
4. Medium mixing bowl
5. Large mixing bowl
6. Whisk
7. Hand mixer or sturdy spoon
8. Measuring cups
9. Measuring spoons
10. Rubber spatula or spoon for folding
11. Toothpick
12. Wire rack

FAQ

• Can I use a different type of beer instead of pumpkin ale? Yes, you can substitute another mild-flavored beer, such as a light ale or lager. However, using pumpkin ale enhances the pumpkin flavor and adds seasonal spice notes.
• Is there a substitute for pumpkin puree? You can use butternut squash puree or sweet potato puree as an alternative, though it may slightly alter the flavor.
• Can I make this recipe gluten-free? Yes, you can substitute an all-purpose gluten-free flour blend at a 1:1 ratio. Just ensure it’s suitable for baking.
• Can I reduce the sugar content? Yes, you can reduce the sugar slightly, but keep in mind it may alter the bread’s texture and sweetness. You can also use alternative sweeteners like coconut sugar or a sugar substitute, but results may vary.
• What can I add for extra texture or flavor? Consider adding chopped nuts, like pecans or walnuts, or chocolate chips. These additions provide extra crunch or a touch of sweetness.
• How should I store leftovers? Store the bread in an airtight container at room temperature for up to three days, or refrigerate for up to a week. It can also be frozen for up to three months.
• Can I make muffins instead of a loaf? Yes, divide the batter into a muffin tin and bake at the same temperature. Muffins generally take about 18-22 minutes to bake, but check for doneness with a toothpick.

Pumpkin Bread Made With Pumpkin Ale Recipe Substitutions and Variations

All-purpose flour: For a gluten-free option, substitute with gluten-free flour blend in a 1:1 ratio.
Sugar, granulated: Use equal amounts of coconut sugar or reduce by 1/4 cup if you are using honey or maple syrup.
Brown sugar: Lightly pack coconut sugar or use standard granulated sugar with a touch of molasses.
Swap vegetable oil for an equal amount of melted coconut oil or unsalted butter.
Ale made with pumpkin: For a non-alcoholic version, substitute with apple cider. Use any seasonal ale with spices instead.

Pro Tips

1. For a richer flavor, consider toasting the spices in a dry pan for a minute before adding them to the dry ingredients. This can intensify the flavors and create a deeper aromatic profile.

2. Instead of using plain vegetable oil, you can use melted coconut oil or a neutral-flavored olive oil for a subtle variation in taste which pairs nicely with the pumpkin and spices.

3. When incorporating the eggs, ensure they are at room temperature. This helps them blend more smoothly and evenly with the other ingredients, contributing to better texture and rise.

4. If you want to enhance the pumpkin flavor, consider reducing the pumpkin ale in a small saucepan until it’s concentrated, and then let it cool before adding it to the wet ingredients. This can add depth without adding excess liquid.

5. For added texture and flavor, try lightly toasting the chopped nuts before folding them into the batter. This will bring out their natural oils and amplify their nuttiness.