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.
Pumpkin Ale Beer Bread
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
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.