Roadsmary’s Baby Pumpkin Beer Bread

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)


  1. Preheat your oven to 375°F and grease a 9×5-inch loaf pan.
  2. In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. In a separate bowl, mix the melted butter, pumpkin puree, beer, and beaten egg until well combined.
  4. 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.
  5. If you’re using nuts, fold in the chopped walnuts or pecans.
  6. Pour the batter into the prepared loaf pan, spreading it evenly.
  7. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
  9. 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.