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.
If you’re looking for more easy bread recipes my Cheese Beer Bread recipe only has four ingredients!
Pumpkin Ale Beer Bread
- 3 cups all-purpose flour
- 2 tbsp sugar
- 1 tbsp baking powder
- 1 tsp salt
- 1 (12-oz) bottle 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
- Preheat the oven to 350°F. Grease a 9" x 5" inch loaf pan.
- 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.
- Pour/Scoop batter into loaf pan. Add melted butter over top of the loaf.
- Bake for 50 to 60 minutes, until top is golden brown and a toothpick/knife inserted in the middle comes out clean.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.