We’ve got a SCARY GOOD recipe for Pumpkin Beer Bread – if you dare to try it. Made with a combination of spices, hearty pumpkin, and of course, Roadsmary’s Baby. So crack open a beer, and let’s get baking.
- 2 1/2 cups all-purpose flour
- 1/4 cup packed brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 cup unsalted butter, melted
- 1 cup canned pumpkin puree
- 1/2 cup of Roadsmary’s Baby
- 1 egg, beaten
- 1/2 cup chopped walnuts or pecans (optional)
- Preheat your oven to 375°F and grease a 9×5-inch loaf pan.
- In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, mix the melted butter, pumpkin puree, beer, and beaten egg until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring just until the mixture is moistened. Be careful not to overmix; it’s okay if there are some lumps.
- If you’re using nuts, fold in the chopped walnuts or pecans.
- Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
- Enjoy your homemade Pumpkin Beer Bread as a delightful fall treat, either on its own or with a pat of butter!
Remember to adjust the baking time as needed based on your specific oven and altitude. Enjoy!
Tried this recipe? Snap a picture and tag @tworoadsbrewing on Instagram for a chance to be featured.