Monday, October 1, 2012

Pumpkin Ale Bread

Well it doesn’t feel like October in San Diego, but I tried to get myself in the Fall baking mode this weekend with a few pumpkin recipes including this pumpkin ale bread.

It felt a little strange baking with Fall spices while running the air conditioning given the heat wave in San Diego.

This is a crusty beer bread that has all the Fall spices like cinnamon, nutmeg and ginger. It’s not very sweet, so it’s a perfect sandwich bread.

This bread is very easy to put together. You don’t even need a mixer. It’s ready to go in the oven after about 10 minutes of preparation.

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Pumpkin Ale Beer Bread

Ingredients:

3 cups all-purpose flour
2 Tbsp. sugar
1 Tbsp. baking powder
1 tsp. salt
1 bottle (12 ounces) pumpkin ale
1/2 cup pumpkin puree
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
4 Tbsp. (half stick) unsalted butter, melted

Directions:

1. Preheat the oven to 350 degrees F. Grease a 9" x 5" inch loaf pan.

2. In a medium bowl, whisk together the flour, sugar, baking powder, spices and salt. Using a wooden spoon, stir the beer and pumpkin puree into the dry ingredients until just mixed. Barely mix the dough. Just a few strokes to make sure all the ingredients had come together and all the dry ingredients are incorporated, otherwise the middle of the bread will not cook properly.

3. Pour/Scoop batter into loaf pan. Add melted butter over top of the loaf.

4. Bake for 50 to 60 minutes, until top is golden brown and a toothpick/knife inserted in the middle comes out clean.

 

9 Responses to “Pumpkin Ale Bread”

  1. 1

    Denise — October 4, 2012 @ 10:14 am

    This looks fabulous. Im glad it is not sweet. I will have to modify it though since I eat paleo and try coconut or almond flour.

    • Kirbie replied: — October 4th, 2012 @ 12:32 pm

      I’m not sure how it will work with a flour substitute but hopefully it will work for you!

  2. 2

    Sarah — October 8, 2012 @ 12:05 pm

    I tried this recipe. The batter was so thick, it didn’t pour, I had to scoop it and force it into the pan shape. The resulting bread was tasty especially hot and spread with butter. But it was really salty. I don’t think I can finish the rest of the bread.

    • Kirbie replied: — October 8th, 2012 @ 12:40 pm

      The batter is supposed to be very thick. I’m not sure why yours is so salty though. There’s only one tsp of salt.. and some salt from the butter if you use salted butter. I actually used unsalted butter, I’m sorry I didn’t specify that.

  3. 3

    Alicia — October 11, 2012 @ 12:32 pm

    I made this last night, it is SO delicious! I was wondering though if it is the kind of bread that needs to be refrigerated or if it can be left out? Also wondering what the shelf life is on it. Thanks :)

    • Kirbie replied: — October 11th, 2012 @ 12:48 pm

      It can be left out for a little bit. I don’t know the shelf life unfortunately. I think it begins to get stale fast. I’ve never had mine sitting around for more than 2 days after. Glad you like it!

  4. 4

    Alicia — October 11, 2012 @ 1:21 pm

    Okay thank you :)

  5. 5

    TurboTarg — October 11, 2012 @ 5:29 pm

    Aside, from ‘the good for drinking then it’s good for baking rule’, do you recommend any particular pumpkin ales for this recipe?

    • Kirbie replied: — October 12th, 2012 @ 9:05 am

      Sorry, I actually haven’t had many different pumpkin ales for drinking or baking so I haven’t found one that I would recommend above the others. I honestly just bought the first one I saw. I think I was at World Market.

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