Pumpkin Ale Bread Last week we found an interesting recipe for Pumpkin Ale Bread on the web and we were intrigued. Hey, it’s Fall. Pumpkins are out there. Were people making beer from them and selling that? What if a good quick-bread could truly be made with the resulting pumpkin ale? Could we find said ale locally, or would we have to resort to a less seasonal variety? What if we could make it healthier than the recipe we found so that we could feel slightly less guilty about consuming great quantities? We set about to answer these pressing questions.

The result was this DARN GOOD recipe — nearly all whole grain and half the sugar of the original recipe. It still satisfies like a dessert should, without being a glycemic nightmare.

Blue Moon Pumpkin AleYes, we did find Blue Moon Pumpkin Ale at our local grocer. (And it was on sale!) I think it added great moisture, flavor, and some leavening value.

We made both the currant version and the chocolate chip version (pictured here). We could have baked it longer so that the rise held as the loaf cooled, but we are a bit impatient. It was still really great. (Make sure you insert the testing toothpick down through the center of the loaf for a more accurate reading.)

The loaves went fast at the party we took them to, so it’s not just us. This loaf will definitely be added to our regular holiday goody list!

Healthier Pumpkin-Ale Bread
Yield: One 9-inch loaf (About 12 servings)
Time: 1¼ hours

Oil or butter for greasing the pan
1¼ cup whole-wheat pastry flour
½ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ teaspoons ground cinnamon
½ teaspoon ground ginger
Pinch ground nutmeg
Pinch ground cardamom (optional)
3 tablespoons unsalted butter
1 cup pumpkin purée
½ cup brown sugar
2 large eggs
1 cup pumpkin ale
½ cup chopped pecans
OPTIONAL: ⅓ cup dried currants  OR ½ cup dark chocolate chips

1. Preheat the oven to 350°F. Grease a 9-inch loaf pan. Combine the flours, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice in a large bowl.

2. Melt the butter in a medium saucepan over low heat (or in a medium bowl in the microwave). Remove from the heat. Stir in the pumpkin and brown sugar, then stir in the eggs. Finally, stir in the pumpkin ale. Add the pumpkin mixture to the dry ingredients and stir just until combined. Add pecans and other optional ingredient, then transfer the batter to the greased pan.

3. Bake until a toothpick inserted into the center of the loaf comes out clean, about 1 hour. Cool thoroughly, then slice and serve. (Leftover pumpkin bread can be wrapped in foil or plastic wrap and stored at room temperature for up to a few days.)

Pumpkin Ale Bread

Earlier Comments

7 thoughts on “Pumpkin Ale Bread

  1. Jennifer Niskanen

    I don’t suppose you would consider doing a sourdough version, with maybe some earl grey tea instead of the ale, or apple juice or something. Whole wheat pastry flour isn’t something I can get easily get here either, nerver mind the interesting sounding ale. Living in Northern Ontario can be a shopping challenge.

  2. Virginia

    Where do you get pumpkin ale?

  3. Phyllis Gunther

    Pumpkin bread was delicious. I had lots of frozen applesauce and decided to use it with basic recipe. I substituted applesauce and cider. Since applesauce was more liquid than pumpkin and sweeter I did the following:
    Used 1/4 cup brown sugar
    Mixed butter, sugar and eggs as per recipe. Then added that into dry ingredients and slowly added enough cider to make correct consistency.
    It was great and used up the applesauce sitting in my freezer. I also will try 100% whole wheat next time
    Thanks for a great website

  4. Krusatyr

    As a corollary to the master’s concoction here, I made a yeasted raisin bread from a 12 oz (1.5 C) bottle of horrid apple beer that I was about to toss. Though the master here could vastly improve it, no doubt, I found the result transporting, as though found in some isolated, parallel peasant culture of Central Europe.

    Sufficient Cinnamon, Ginger and Nutmeg brought the apple flavor to a new and subtle synthesis and, coupled with the beer notes, was an artisanal experience to eat, albeit accidentally so.

    Cheaper than traveling to Romania and following my nose to some wild gypsie baker camping in an apple orchard, aye.

  5. scott

    Bread was moist and delicious, took about 45 minutes. Going to try 100% whole wheat next time. Thanks breadtopia!

  6. scott

    Bread is in oven now. Used regular whole wheat flour instead of pastry and halved the butter with applesauce instead. Anxious to try this. Also, the directions mentioned allspice but it was not listed in ingredient list. Also, not sure how long to bake, im starting with 30 minutes.

Comments are closed.