The secret to this super moist pumpkin bread recipe is to add pumpkin beer or pumpkin ale. This is a very popular recipe full of warm spices and pumpkin flavor. This is a “no mixer” pumpkin bread recipe, which makes this a quick and easy fix.
I’m not going to tip toe around the pumpkin patch with this one, I’m here to say … this is simply the best pumpkin bread recipe. And adios, rest in peace, to the pumpkin bread recipe I’ve made and served for over 30 years. (sorry Mom) This recipe is times better.
This is a pumpkin bread recipe made with pumpkin beer. I’m not an expert with the chemistry of what happens when you mix beer and flour, but even the great Heisenberg would stop the burners for a bite of this bread
Tip: Homemade Pumpkin Bread makes a wonderful seasonal gift for neighbors, co-workers and also makes a great hostess gift.
Take my advice and double this recipe and give as gifts. Let’s take a look.
Ingredients You’ll Need
This pumpkin bread recipe with no nuts, it’s pure and simple in flavor and texture.
- Canned Pumpkin.
- Pumpkin Beer, or ale
- All Purpose Flour
- Granulated White Sugar
- Brown Sugar
- Oils: olive oil and vegetable or canola oil.
- Eggs
- Baking Soda
- Pumpkin Spices: Cinnamon, Ground Cloves, Ground Ginger, Ground Nutmeg, Salt
Step by Step Instructions, It’s Easy
This recipe makes two 9 x 5 loafs of pumpkin bread.
- Step 1: In a large bowl mix together the pumpkin, eggs, oils, beer and sugars until well blended
- Step 2: In a medium bowl, sift the remaining dry ingredients, then stir with a whisk.
- Step 3: Add the dry mixture gradually into the wet ingredients, about a cup at a time. I use a large whisk and give it about 30 hard and brisk stirs each time I add a cup of the dry ingredients.
- Step 4: Blend until well incorporated but do not over mix. You can use a stand mixer or a hand mixer, but I’ve always used a whisk, less cleanup and makes this truly an easy pumpkin bread recipe.
- Step 5: Bake for 45-55 minutes, checking with a toothpick or skewer after 40 minutes. Watch it close and don’t let it over-cook.
Common Questions
Absolutely yes. That’s the beauty about this recipe. Get a jump on your holiday cooking. Make several loaves of this quick pumpkin bread and freeze it. Pumpkin bread will keep in the freezer for three months. I like to wrap it in plastic wrap, then with a layer of aluminum foil.
As with any quick bread, the top of the bread tends rise and to set-up more quickly. This causes cracking. I happen to like the rustic look of the crusty cracked topping and it’s a great place to test the bread using a toothpick or cake tester while baking.
Serving Ideas
This is one of those recipes that can wear so many hats.
- It can be a sweet bread side dish to serve with a Fall meal like Pumpkin Cider Glazed Pork Loin.
- A breakfast side to go with those Home Fried Potatoes with Ham.
- Or simply enjoyed with that morning cup of coffee.
Simply stated, it’s super moist quick pumpkin bread recipe that you’ll want to make over and over again.
Tips for Success
- Be sure to use pure pumpkin puree rather than a can of pumpkin pie filling. They are usually found side by side on the baking aisle. Pumpkin puree is simply pumpkin that has been pureed for our convenience. Pumpkin pie filling has been seasoned with pumpkin spices and sugar.
Pumpkin Bread Recipe Made with Pumpkin Beer
Serve this pumpkin bread slathered with butter, or room temperature cream cheese.
This pumpkin bread is super moist and with a little layer of crispy crust, you’ll be slathering more than one slice of this bread with creamy butter. Smooth in flavor, the clove flavor shines through for a delicious loaf of Autumn bread.
And if you’re looking for more unique quick bread recipes, you won’t want to miss this one for Dark Chocolate Banana Bread, made in a cast iron skillet.
More Fall Pumpkin Recipes
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Moist Pumpkin Spice Bread With Pumpkin Ale
Equipment
- 2 9 x 5 loaf pans
Ingredients
- 15-ounces canned Pure pumpkin puree I use Libbys
- 4 Eggs
- ½ Cup Vegetable Oil or canola oil
- ½ Cup Olive Oil
- ⅔ Cup Pumpkin Beer or pumpkin ale.
- 1 ½ Cup White Sugar
- 1 ½ Cup Brown Sugar
- 3 ½ Cups All Purpose Flour
- 2 Teaspoons Baking Soda
- 1 ½ Teaspoons Salt
- 2 Teaspoons Cinnamon
- 1 Teaspoon Freshly Ground Nutmeg or dried nutmeg
- ½ Teaspoon Cloves
- ½ Teaspoon Ginger
- ¼ Cup Raw Sugar for topping. Optional.
Instructions
- Preheat oven to 350 degrees. Grease and flour two 9 x 5 loaf pans.
- In a large bowl mix together the pumpkin, eggs, oils, beer and sugars until well blended.
- In a medium bowl, sift the dry ingredients, then stir with a whisk.
- Add the dry mixture gradually into the wet ingredients, about a cup at a time. I use a large whisk and give it about 30 hard and brisk stirs each time I add a cup of the dry ingredients. Blend until well incorporated but do not over mix. You can use a stand mixer or a hand mixer.
- Pour batter into the two loaf pans and sprinkle top with raw sugar (optional). Adding the raw sugar will add a sweet crust on the bread. If you prefer a leas sweet bread, skip it. If you don’t have raw sugar you could use white sugar
- Bake for 45-55 minutes, checking with a toothpick or skewer after 40-45 minutes. Watch it close and don't let it over-cook.
- Let the bread cool before you remove from the loaf pans.
Notes
Nutrition
Moist Pumpkin Bread made with Pumpkin Ale …It’s what’s for Snacking.
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
Looks very good and we’ll try if I can find the beer.
When I saw the title I expected this to be more like a savory beer bread with a little pumpkin, but seeing it works as a tea bread is very interesting! I am going to have to try this and see for myself. Great post!
Hi Lea Ann, we love pumpkin bread, love how you brought it to a new level.
Wow, that’s quite an endorsement! The photo with the butter slice is making my mouth water. Sounds delicious!
What a great recipe! Sorry you’ve been “deprived” of it for the last 30 years but it’s never too late to find a new favorite.
Lea Ann, that looks wonderful. I love all kinds of pumpkin bread, but I’ve never had one made with beer! I’m not a beer drinker, but I’ll try this if I can buy just a bottle of beer rather than a whole six-pack. Love your photos, especially with the well-loved bread pan.
What a perfect Autumn selection for this month’s theme. Looks so tasty.
This looks and sounds amazing! Great recipe 🙂
Happy Blogging!
Happy Valley Chow
We love pumpkin bread but I have never heard of adding pumpkin beer…that would be delicious…. It was only recently that I had my first Pumpkin Beer. Off to BevMo to find a good pumpkin beer for this bread!
Oh my! That bread sounds wonderful! I will be making some very soon!
I really really love pumpkin bread, and the way you described this one makes me want to rush home and make a loaf right now! Oh, and I’m loving your food pics lately, Lea Ann!
The best? Gotta try it! Love the idea of pumpkin ale — always try to have one or two of those at this time of the year. So I’ll dedicate some to this recipe. 😉 Really inspired — thanks.
So sad to have to give last rites to those old pumpkin bread recipes, but HELLO to this boozie one!
I’ve seen a bunch of pumpkin beers at my grocery store this month. I think I’m going to have to pick out one of them and give this bread a go if it’s that fantastic (it sure looks like it is).
I don’t think my family has ever met a pumpkin bread they haven’t loved! Your pick for this month looks fantastic!!!
I must be from another planet. I know about banana bread and zucchini bread, but pumpkin bread is a new one to me. Love how moist it looks and using pumpkin flavored beer would sure make a difference too.
Sam