This post and photos may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases. If you purchase something through any link, I may receive a small commission at no extra charge to you. All opinions are my own.
The approaching fall season has me craving pumpkin. This week I made Pumpkin Honey Beer Bread and we are loving it.
Pumpkin Honey Beer Bread
How can it be nearly the end of August? Even though the calendar says summer, the air in the morning and the color of the tree leaves tell me that fall is on the way.
In celebration of the upcoming fall season, I made pumpkin bread because what says fall to the taste buds more than pumpkin?
This recipe makes two loaves. If I am going to bake, I like to have extra to share with friends or family. I took half of one of the loaves to my father-in-law when I joined him to watch the eclipse on Monday.
We’ve been eating this bread plain, but it would also be good toasted and spread with either butter or cream cheese.
The beer tames some of this bread’s sweetness. It’s sweet, but not as sweet as most pumpkin breads that I’ve tasted.
- 2 cups sugar
- 1 cup vegetable oil or canola oil
- 2/3 cup brown ale beer at room temperature ( I used Brooklyn Brown Ale.)
- 1/4 cup honey
- 4 large eggs
- 1 (15 oz) can pumpkin
- 3 1/2 cups all-purpose flour
- 2 tsp salt
- 2 tsp baking powder
- 1 tsp pumpkin pie spice
Preheat oven to 350 degrees.
Beat first four ingredients at medium speed until well blended. Add eggs, one at a time, beating until blended after each addition. Add pumpkin, and beat at low speed until blended.
Whisk together flour and next 4 ingredients. Add flour mixture to pumpkin mixture, and beat at low speed just until blended. Divide batter between 2 greased and floured 9 x5 loaf pans. (I used baking spray with flour in the spray.)
Bake at 350 degrees for 55 minutes to 1 hour and 10 minutes or until a wooden pick inserted in the center comes out clean. Shield with aluminum foil after 45 to 50 minutes to prevent overbrowning.
Cool in pans on a wire rack for 10 minutes. Remove from pan, and cool 30 minutes before slicing.
Amount Per Serving: Calories: 489Total Fat: 21gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 62mgSodium: 495mgCarbohydrates: 69gFiber: 1gSugar: 40gProtein: 6g
Let me know if you try this recipe. I am sure that the remaining half a loaf won’t last long around here. We’ve found it to be great with our morning coffee and also as a late evening treat.