How to make it

  • 1. Heat 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, 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.)

Reviews & Comments 0

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    " It was excellent "
    DIZ3 ate it and said...
    This is perfect if you are looking for something not-so-sweet to go with your morning coffee. It has a crusty outside with a dense, moist crumb texture on the inside and a mild spice. Fresh from the oven, I tasted a hint of beer that I would describe as a fragrant flavor, but that went away as the bread cooled. This was my first experience with Pumpkin Ale. It’s a stout beer which is not in my flavor zone when it comes to beers. However, I believe that’s what gives it a deep, rich flavor. I didn’t add any nuts since the recipe didn’t call for any, but it few chopped walnuts would make a good addition. Thanks Scotdog98 for sharing this recipe.

    See IMI Review 12/1/15: Pumpkin Beer Quick Bread Recipe From Lv Anderson
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