How do you know it’s fall?  When you start making EVERYTHING with pumpkin.  This is one of those cases. And how can you make pumpkin beer bread even better? By adding pumpkin beer!  I used New Belgium’s Pumpkick – pumpkin, pumpkin pie spices, and cranberry – for this, and I think it turned out pretty damn well.

Pumpkin Beer Bread


  • 1.75 c flour
  • 1 t baking powder
  • .5 t baking soda
  • .5 t salt
  • 1.5 t cinnamon
  • .5 t ground ginger
  • pinch nutmeg and allspice
  • 3 T butter
  • 1 c pumpkin puree
  • 1 c brown sugar
  • 2 large eggs
  • 1 c pumpkin beer

Mix all your dry ingredients, except for the brown sugar, together in a large bowl. Preheat your oven to 350.  In a medium bowl, melt your butter, add the pumpkin and brown sugar and mix until blended, and then whisk in your eggs, followed by your pumpkin beer, until you have a single, smooth mixture.  Combine your wet mixture with the dry ingredients, until just barely combined (see pic 2).  Transfer to your loaf pan (if you don’t have that, a springform, as seen above, will do the trick just fine), and bake for about an hour, until a toothpick inserted anywhere in the loaf comes out clean.  

EDIT: PS, they aren’t kidding when they say this has a shelf life of only a few days at room temp, mold was blossoming on this as of Friday morning (made on Saturday).  Will throw this in the fridge next time.

EDIT EDIT: So, in making this a second time, I figured out that I’d added .25 c less of flour than I should’ve originally; the last last picture is closer to what your bread should actually turn out like!


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