Pumpkin Honey Beer Bread

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

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.

Pumpkin Honey Beer Bread

We’ve been eating this bread plain, but it would also be good toasted and spread with either butter or cream cheese.

Pumpkin Honey Beer Bread

The beer tames some of this bread’s sweetness.  It’s sweet, but not as sweet as most pumpkin breads that I’ve tasted.

Pumpkin Honey Beer Bread

Pumpkin Honey Beer Bread

Perfect for fall, this bread combines the taste of pumpkin, honey, and beer into one yummy fall treat.

Prep Time 15 minutes
Cook Time 1 hour 5 minutes 55 seconds
Additional Time 30 minutes
Total Time 1 hour 50 minutes 55 seconds

Ingredients

  • 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

Instructions

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.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 489Total Fat: 21gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 62mgSodium: 495mgCarbohydrates: 69gFiber: 1gSugar: 40gProtein: 6g

If you like pumpkin, be sure to check out my taste like Publix Pumpkin Bars and Pumpkin Pasta, both dishes that I make at least once each fall.

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.

22 Comments

  1. I’m not ready to give up on summer yet, BUT I am already craving pumpkin spice anything…..This bread sounds so good, and i like that the recipe is for two loaves: Bake one for you and one to give to a friend!

    1. I did exactly that, Ricki Jill! I gave half of a loaf to my father-in-law and the other half to a girlfriend. The loaf I kept for us is down to two slices left. We really enjoyed it!

  2. I just love when my recipe makes two loaves of bread. Typically I freeze the second bread for a later date. Thanks so much for sharing with us at the Hello Fall party. Pinned.

  3. Pingback: 13 Pumpkin Breakfast Recipes- Merry Monday #225 - Cookies Coffee and Crafts

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