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Stove-top Porter Beer Bison Stew

By 30 Comments

A broth spiked with a porter ale, a beer whose flavors reminds one of a good quality strong coffee, serves as a rich flavor platform for a robust bowl of vegetable bison stew. 

Check out this award winning Bison Chili recipe. With black beans and lime crema, you’ll understand why it’s so popular. If you’re looking for more stew recipes, take a look at my Slow Cooker Beef Stew with Mushrooms. It gets rave reviews.

A bowl of bison stew made with porter beer.

A long simmer in a rich flavorful broth infused with fresh rosemary and garlic, bison top round sirloin steak partners with potatoes and chunky vegetables for this bison stew recipe. The result is a flat out savory rich flavored Winter stew.

The best stew recipes are “best” because they incorporate layers of flavor. And one way to easily add these layers, is to use beer, wine or even coffee. A good example is my recipe for Pumpkin Bread made with Pumpkin Ale.

For this bison stew recipe, I’m using a rich porter beer to enhance beef stock. And adding a tablespoon of Dijon mustard for a hint of pungency and tangy notes.

Plan ahead, this bison stew recipe requires two hours of simmer time, which is why the favors are so rich and robust. The stew is then thickened with a roux of flour and cornmeal for a thick and rich stew experience.

Bison is a healthier meat than beef, lower in fat, calories and cholesterol. It’s also richer in protein. Source: National Bison Association.

So if you’re looking for bison stew recipes, I hope you give this one a try. This recipe brings beef stew to a new rich and savory level.

Table of contents

Ingredients You’ll Need

Ingredients to make bison stew.
  • Beef Stock
  • Porter Beer
  • Bison Sirloin Steak
  • Vegetable Oil
  • Vegetables: Onion, carrots, celery, potatoes
  • Seasonings: Bay leaves, garlic, rosemary, Kosher salt, freshly ground pepper, Dijon mustard.
  • Thickener: Butter, flour, cornmeal

Ingredient Substitutions

  • Broth: This bison stew’s rich flavor benefits from a good beef stock. I would suggest no substitutions here. But if you have to, you can substitute vegetable broth, or chicken broth.
  • Beer: You can substitute a Stout Beer for the Porter Beer. The flavor will vary slightly however. If you don’t want to add beer at all, substitute equal amounts of Beef Stock.
  • Bison Steak: Substitute a bison chuck roast for the sirloin steak. Your local market may also sell pre-cut bison stew meat. You can also substitute a top round beef sirloin steak for the bison steak. But then it won’t be a Bison Stew.
  • Cornmeal: Substitute Masa Harina

Step by Step Instructions

Cooking onions for bison stew.
Cooking bison stew meat for bison stew.
  1. Step 1: In a large skillet, heat 1 tablespoon vegetable oil over medium high heat. Add onions and cook until tender. About 5 minutes. Add salt, pepper and rosemary and cook, stirring for 1 minute. Add garlic and cook until fragrant. About 30 seconds. Remove to a 6 – 7 quart Dutch oven or soup pot.
  2. Step 2: Add the remaining oil to the skillet. Reheat to medium high and brown meat well on all sides. Work in two batches so the meat isn’t over crowded.
Cooking bison stew meat and onions for bison stew.
  1. Step 3: Add the seared bison meat and the onion mixture to a 6 – 7 quart Dutch oven.
  2. Step 4: Add the beef broth and beer. Bring to a low boil and let cook for two minutes. Cover the soup and let simmer on low for one hour.
Cooking bison stew stovetop in Dutch Oven.
Bison stew in a Dutch oven.
  1. Step 5: Add carrots, celery, potatoes, Dijon mustard and bay leaves to the soup pot. Simmer on low, uncovered for one more hour.
  2. Step 6: Add roux and simmer for 30 minutes, and it’s ready to serve.

Note: While Bison is the correct term, lots of people still use “buffalo”. So please feel free to call this a Buffalo Stew.

Common Questions About Bison Stew

What Is Porter Beer?

What makes a beer a “porter”? Porter is a dark style of beer originating in London in the 18th Century,  A well hopped beer made from brown or black malt. The name came about as a result of its popularity with street and river porters. The flavor of porter is that of coffee, mixed with a bite of dark berry.

Is This Bison Stew Gluten Free?

Substitute a gluten free beer for the Porter beer. And use cornmeal for the thickener, omitting the flour.

Tips for Success

  • Don’t skip searing the stew meat. This is a crucial step in getting the most flavor out of this meal. Searing creates what is technically called Maillard reaction. Maillard reaction is the process where a crust is created. Simply stated, it’s responsible for the complex flavors and aroma that makes bread taste toasty, and a grilled or seared burger taste charred. It’s a technique that brings science to your cooking skills.
  • Purchase small Yukon Gold potatoes. Their skin is tender, so there’s no need to peel the potatoes and with they’re small size, they’re easy to cube.
  • This recipe is a good chance to practice your knife skills. Cutting the bison meat in uniform pieces, and the vegetables in even chunks will insure even cooking.
  • Add a tablespoon of Tomato Paste when you add the vegetables. An MVP ingredient in the kitchen, it’s concentrated almost meaty flavor adds another nuance of flavor to this Bison Stew.

What to Serve with Bison Stew

  • This thick rich Bison Stew will hold up if served over mashed potatoes. But the classic way to serve it is with some crusty rustic bread for dipping.

Storage

  • Make sure the stew is completely cooled before storing it. Transfer the stew to an airtight container and refrigerate for up to 5 days. You can also freeze the stew for up to three months.
  • To reheat from frozen, let the stew thaw in the refrigerator overnight. Re-heat in the microwave or in a saucepan stove-top.

Recipe for Bison Stew with Porter Ale

If you’ve been considering cooking with Bison meat, this is a great recipe to try. Stew is the ultimate cold weather comfort food and using Porter beer is a fun way to jazz up a classic recipe.

Aside from this bison stew recipe, this Bison Chili recipe is one of our favorite Winter comfort food recipes. More bison recipes to try:

If you enjoy cooking with bison, don’t miss my Bison Recipes category.

More Hearty Stew and Soup Recipes

Recommended: The quintessential beef stew, Jacques Pepin’s Red Wine Beef Stew is a very special recipe. This red wine beef stew creates a luscious sauce that you simply won’t believe.

And if you’re looking for more stew recipes, don’t miss my category for Soup Recipes. You’ll find lots of great recipes including the most popular on my site for Anthony Boudain’s New Mexico Style Chili.

Tip: Serve this bison stew with my Cornbread with Creamed Corn. A great pairing.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Bison stew served in a green bowl.
Print Recipe
5 from 1 vote

Stove-top Porter Beer Bison Stew

Made with an intense flavored Porter Beer, the end result of this beef stew is incredible
Prep Time20 minutes
Cook Time2 hours 45 minutes
Course: Soup, Stews and Chilis
Cuisine: American
Servings: 8
Calories: 494kcal
Author: Lea Ann Brown

Ingredients

  • 3 Tablespoons Vegetable oil divided
  • 1 large sweet onion chopped
  • ½ Tablespoon salt
  • ½ Tablespoon black pepper coarse grind
  • 1 Tablespoon fresh rosemary chopped
  • 5 cloves garlic minced
  • 1 ½ pounds Bison Top Sirloin Steak cut into 1-inch cubes
  • 24 ounces Boulder Beer Planet Porter 2 bottles
  • 32 ounces beef stock 4 cups
  • 4 carrots peeled and sliced ½ inch thick
  • 2 cups celery sliced ½ inch thick
  • 6 – 8 small red potatoes washed and cut into bite-sized pieces
  • 2 bay leaves
  • 1 Tablespoon Dijon mustard
  • Roux:
  • 4 Tablespoons unsalted butter melted
  • 1 Tablespoon cornmeal
  • 3 Tablespoon flour

Instructions

  • In a large skillet, heat 1 tablespoon vegetable oil over medium high heat. Add onions and cook until tender. About 5 minutes. Add salt, pepper and rosemary and cook, stirring for 1 minute. Add garlic and cook until fragrant. About 30 seconds. Transfer these ingredients to a 6 – 7 quart soup pot or Dutch oven.
  • Add the remaining oil to the skillet. Reheat to medium high and brown meat well on all sides. Work in two batches so the meat isn't over crowded.
  • Remove meat from skillet and add to the soup pot along with the onions. Deglaze the skillet with ½ bottle (or can) of the Porter beer.
  • Pour the deglazed liquid from the skillet into the soup pot. Add the beef broth and the remaining beer. Bring to a low boil and let cook for two minutes. Cover the soup and let simmer on low for one hour.
  • Add carrots, celery, potatoes, Dijon mustard and bay leaf to the soup pot. Simmer on low, uncovered for one more hour.
  • Melt butter stove top and mix in cornmeal and flour to make a roux. Cook until roux is starting to turn golden. Add to stew and simmer for 30 more minutes.
  • Remove bay leaves and serve.

Notes

Tips For Success:
  • Don’t skip searing the stew meat. This is a crucial step in getting the most flavor out of this meal. Searing creates what is technically called Maillard reaction. Maillard reaction is the process where a crust is created. Simply stated, it’s responsible for the complex flavors and aroma that makes bread taste toasty, and a grilled or seared burger taste charred. It’s a technique that brings science to your cooking skills.
  • Purchase small Yukon Gold potatoes. Their skin is tender, so there’s no need to peel the potatoes and with they’re small size, they’re easy to cube.
  • This recipe is a good chance to practice your knife skills. Cutting the bison meat in uniform pieces, and the vegetables in even chunks will insure even cooking.
  • Add a tablespoon of Tomato Paste when you add the vegetables. An MVP ingredient in the kitchen, it’s concentrated almost meaty flavor adds another nuance of flavor to this Bison Stew.

Nutrition

Calories: 494kcal | Carbohydrates: 71g | Protein: 30g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 65mg | Sodium: 823mg | Potassium: 2446mg | Fiber: 8g | Sugar: 9g | Vitamin A: 5417IU | Vitamin C: 37mg | Calcium: 102mg | Iron: 5mg

Porter Beer Bison Stew with Potatoes …It’s What’s for Dinner.

Crispy Roasted Achiote Chicken Breast

By 23 Comments

Fresh sliced tomatoes make a beautiful platform for this golden roasted Yucatan Achiote chicken breast dinner. Served with a bright broth and a tangy green chile sauce, this is a chicken breast dinner recipe you’ll want to add to your meal plans. Check this one out.

Roasted chicken breast served over fresh tomatoes with salsa verde.

Achiote chicken is an earthy, sultry, rich flavored Mexican chicken recipe that will bring exciting flavors to your dinner table.

Chicken is marinated in a roasted garlic achiote marinade, then oven roasted crispy on the outside and tender and juicy inside.

Roasting chicken breast skin on, bone in, with a pat of butter under the skin, keeps the chicken breast moist and tender with a beautiful crispy skin.

Achiote chicken is served on a bed of sliced tomatoes and drenched in an achiote seasoned brothy sauce with hints of cinnamon and cloves.

Somewhat exotic in flavor, a relatively easy recipe with a fancy feel.

Let’s take a look.

Table of contents

Ingredients for Chicken Achiote Marinade

Achiote paste.
Bottle of Naranja Agria to make pollo asado.

This Chicken Achiote calls for Achiote Paste (also known as recado) and Naranja Agria (sour orange juice). My local super market doesn’t carry either of these items, but you can find them at Amazon or at a Mexican Market.

Naranja Agria is a sour orange (a Seville Orange) and its juice is commonly used in Latin American Marinades. Its high acidity works well to tenderize meats. A mix of orange juice and lime juice can be used to closely imitate its flavor. Purchase Naranja Agria from Amazon if you can’t find any locally.

What is Achiote?

What is Achiote paste? It’s a very special ingredient that you should take the time seek out and purchase. It’s huge on flavor and perhaps unlike anything you’ve ever tasted. A combination of ground annatto seeds, garlic, bitter orange juice and spices. Stored properly it will keep well and you can use it in other Mexican Recipes like these Achiote Shredded Pork Tacos, or Cochinita Pibil. It comes packaged in a 3.5 ounce block and we’ll use most of it for this recipe. You can order it from Amazon.

It makes a great achiote marinade for pork, chicken or beef.

Additional Ingredients You’ll Need

  • 1 whole head garlic, roasted
  • 2 Chicken Breasts, bone in, skin on
  • Butter
  • Olive Oil
  • Green Chile Sauce
  • Chicken Broth
  • Fresh Tomatoes
  • Spices: Salt, fresh ground pepper, cloves, cinnamon, Mexican oregano, sugar

Mexican Oregano is preferred for this recipe. It’s peppery, grassy, earthy flavor is a good compliment for Mexican Food. If you don’t have Mexican Oregano, substitute Marjoram. Known for its aroma and delicate flavor, its related to oregano and will bring a sweet undertone to any recipe.

Step by Step Instructions, It’s Easy

Chopping garlic in a food processor.
Making achiote chicken marinade in a food processor.
  1. Step 1: Place roasted and peeled garlic cloves into a food processor and pulse until chopped.
  2. Step 2: Add olive oil, achiote paste, naranja agria (or orange juice and lime juice), ground cloves, fresh ground black pepper, cinnamon, oregano, sugar and kosher salt.

Expert Tip: Easy way to roast garlic. No need to peel or separate garlic gloves: cut a slit in the side of each clove. Place the head of garlic in a microwavable bowl, cover with plastic wrap and microwave on high for 30 seconds. Cool until easy to handle, then slip off the papery husks.

Making chicken achiote marinade in food processor.
Chicken breasts marinating in achiote sauce.
  1. Step 3: Process until smooth. Use a spatula to scrape down sides and run again for about 15 seconds.
  2. Step 4: Scrape half the marinade into a medium bowl. Add the chicken and toss with your hands to coat evenly. Refrigerate and marinate for 1 hour.
Cooking achiote sauce to make achiote chicken.
Roasting achiote chicken on a sheet pan with a wire rack.
  1. Step 5: Scrape the remaining marinade into a small saucepan. Add the chicken broth and set aside.
  2. Step 6: Place marinated chicken on a roast pan fitted with wire rack. Line pan with foil for easier clean up. Loosen the skin and slide 1 tablespoon butter under in between the meat and and skin of each chicken breast. Then push in a teaspoon of green chile sauce. Roast until thermometer inserted in the thickest part of the breast reads 160 degrees, about 35 – 40 minutes.

Common Questions, Achiote Chicken

Is It Necessary To Brine Chicken Breast?

Roasting the chicken breast with skin on and bone in, will help keep white meat from becoming dry. An extra step of sliding a pat of butter under the skin before roasting is an easy trick to insure moist and tender chicken. But if you can plan ahead and brine the chicken in a mix of salt water it will improve the ability for lean meats to retain moisture during roasting. Due to the butter treatment, not brining the chicken breast isn’t a deal-breaker, but most certainly is a step to include in the preparation.

Can I Use Boneless, Skinless Chicken Breast?

I would not recommend boneless skinless breast. The beauty of this recipe is the crispy skin. Bone-in, skin on also serves to keep the chicken breast nice and moist. And seals in the achiote flavors. Chicken thighs would be a better choice. Save those boneless skinless breasts for this Chicken in White Wine Sauce Recipe.

Is Achiote Paste Hot or Spicy?

No, it’s fairly mild on the spicy scale with an earthy nutty flavor. It’s made from annatto seeds and warm spices, and adds a beautiful red color to this dish.

Can I Substitute Achiote Powder For Achiote Paste?

Stick with achiote paste for this recipe. Achiote powder is a pure ground spice made from annatto seed and salt and is not seasoned with citrus and spices.

How To Serve Achiote Chicken

Rick Bayless Yucatan Chicken Breast with salsa verde.
  • Place sliced fresh sliced tomatoes in a shallow serving bowl. Top with achiote chicken and douse with a splash of the achiote broth mixture. Serve with more Green Chile Sauce to spice things up.

Tips For Success

  • Be careful not to crowd the breasts on the roasting pan. They won’t brown and crisp properly if crowded.
  • If using orange and lime juice in place of Naranja Agria, use fresh squeezed. You’ll benefit from a more fresh fruit flavor.
  • If making Achiote Chicken during Winter months, substitute tomatoes with sliced cooked potatoes, or sliced cooked tender squash such as zucchini or yellow squash.
  • About Garlic: Seasoning with garlic can be a very personal preference. And all garlic cloves are not created equal. Some are larger than others. This recipe calls for 1 head of garlic. Granted, roasting garlic mellows the bite that garlic can bring to a recipe, but if you want to go easy, start with 5 cloves roasted garlic. You an always add more.
  • This recipe can easily be doubled to serve 4 people.

Wash your hands immediately each time you handle raw poultry or it’s packaging. Raw poultry carries bacteria and once you touch another surface, that surface will become contaminated. Keep a container of disinfectant hand or dish soap next to your kitchen sink to wash hands regularly. Grocery stores also provide plastic bags at the poultry counter. Place the package of chicken you’ve chosen in a bag to prevent bacteria from touching other foods in your grocery cart.

Storage

  • Store any leftover Achiote Chicken in an air-tight container in the refrigerator for up to 4 days.

Serving Suggestion

Recipe for Roasted Achiote Chicken Breast

When it comes to spicing up your culinary adventures, few ingredients are as vibrant and enticing as achiote. I hope you add this Achiote Chicken Recipe to your meal plans.

This recipe is inspired by a Rick Bayless recipe for Yucatan Style Chicken.

More Mexican Chicken Recipes

And if you’re looking for even more Mexican recipes, don’t miss my Mexican Food Category, you’ll find lots of great recipes to bring that fiesta to your table. Including the most popular Mexican recipe on my site for How to Make Hatch Green Chili, Colorado Style. And once you make that Hatch Chili, you can use leftovers to make these Chile Cheese Baked Chicken Cutlets.

And if you’re looking for more recipes using Achiote paste, don’t miss this one for Achiote Shredded Pork Tacos. An easy meal to feed a crowd.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Print Recipe
5 from 3 votes

Crispy Roasted Achiote Chicken Breast

This achiote roasted chicken recipe is bursting with flavor. And served with a roasted chile sauce, makes an exciting main course.
Prep Time2 hours
Cook Time1 hour 30 minutes
Total Time3 hours 30 minutes
Course: Main Course Chicken
Cuisine: Mexican
Servings: 2
Calories: 529kcal
Author: Lea Ann Brown

Ingredients

  • For the Marinade:
  • 1 head garlic roasted
  • ½ cup extra virgin olive oil
  • ⅓ cup Naranga Agria or ⅓ cup orange juice with a squeeze of lime.
  • 2 Tablespoons Achiote Paste
  • pinch ground cloves
  • ½ teaspoon fresh ground black pepper
  • ½ teaspoon cinnamon ground
  • 1 teaspoon Oregano dried, Mexican
  • ½ teaspoon sugar
  • ½ teaspoon kosher salt
  • For the chicken:
  • 2 tablespoons butter room temperature
  • 2 teaspoons Roasted Hatch Chile Sauce plus more for serving
  • 2 chicken breasts halves skin and bones intact
  • 1 cup chicken broth
  • 2 cups tomatoes medium, ripe, sliced
  • ½ cup Hatch Chile Sauce or salsa verde

Instructions

  • Brine chicken in salt water for about 3 hours. Remove from brine and continue.
  • No need to peel or separate garlic gloves: cut a slit in the side of each clove. Place the head of garlic in a microwavable bowl, cover with plastic wrap and microwave on high for 30 seconds. Cool until easy to handle, then slip off the papery husks.
  • Place the peeled garlic into a food processor. Pulse until garlic is chopped well. Add the remaining marinade ingredients and process until smooth. Use a spatula to scrape down sides and run again for about 15 seconds.
  • Scrape half the marinade into a medium bowl. Add the chicken and toss with your hands to coat evenly. Refrigerate and marinate for 1 hour.
  • Scrape the remaining marinade into a small saucepan. Add the broth and set aside.
  • Preheat oven to 450 degrees.
  • Place seasoned chicken on a roast pan fitted with wire rack. Line pan with foil for easier clean up. Loosen the skin and slide 1 tablespoon butter under in between the meat and and skin. Then push in the teaspoon of green chile sauce.
  • Roast until thermometer inserted in the thickest part of the breast reads 160 degrees, about 35 – 40 minutes.
  • While the chicken is cooking, bring the broth mixture to a boil.
  • To plate, Place slices of tomato on the bottom of the plate. Top achiote chicken with a large spoonfull of the broth mixture. Pass around more Green Chile Sauce to spice things up.

Notes

Tips For Success
    • Be careful not to crowd the breasts on the roasting pan. They won’t brown and crisp properly if crowded.
    • If using orange and lime juice in place of Naranja Agria, use fresh squeezed. You’ll benefit from a more fresh fruit flavor.
    • If making Achiote Chicken during Winter months, substitute tomatoes with sliced cooked potatoes, or sliced cooked tender squash such as zucchini or yellow squash.
    • This recipe can easily be doubled to serve 4 people.
About Garlic: Seasoning with garlic can be a very personal preference. And all garlic cloves are not created equal. Some are larger than others. This recipe calls for 1 head of garlic. Granted, roasting garlic mellows the bite that garlic can bring to a recipe, but if you want to go easy, start with 5 cloves roasted garlic. You an always add more.

Nutrition

Calories: 529kcal | Carbohydrates: 6g | Protein: 20g | Fat: 47g | Saturated Fat: 13g | Cholesterol: 87mg | Sodium: 378mg | Potassium: 466mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1045IU | Vitamin C: 16.5mg | Calcium: 45mg | Iron: 1.4mg

Crispy Oven-Roasted Achiote Chicken …It’s what’s for Dinner.

Cinnamon Pecan Peach Bread

By 2 Comments

Cinnamon Pecan Peach Bread is a delicious blend of sweet and savory flavors, making it an ideal choice for breakfast, brunch, or a sweet afternoon snack. With a simple batter full of fresh juicy peaches, let’s take a look at what makes it so special.

A loaf of peach bread on a wooden cutting board.

What You Can Expect From This Recipe

Is it a bread? a cake? A crumb cake? A Dessert Cake? Thats the beauty of this easy peach bread recipe. It seems like it can fit into all those categories.

This quick peach bread takes advantage of fresh peach season and it’s a very rewarding baking project easy enough for a beginning baker. And a delightful way to embrace the flavors of peach season and enjoy the rewards of baking.

With its blend of sweet peaches, warming cinnamon, and crunchy pecans, it’s a versatile treat that’s perfect for any occasion.

There’s a certain joy in baking your own bread. Especially quick breads, which are not only quick and easy, but moist and luscious. Almost like a dessert.

Here’s how you can make your very own Cinnamon Pecan Peach Bread. It’s simply the best peach bread recipe.

Gather Your Peach Bread Ingredients

Ingredients to make peach bread.
  • Fresh Peaches: The star of the show, fresh peaches, provide natural sweetness and a burst of fruity flavor. Using ripe peaches is crucial to achieving that perfect balance of sweet and tart.
  • Spices: Ground cinnamon adds depth and warmth to the bread, elevating the flavor profile with its spicy-sweet notes. It’s a classic pairing with peaches that never goes out of style.
  • Pecans: Pecans bring a delightful crunch and a rich, nutty taste to the bread.

About Palisade Peaches

Palisade Peaches are famously grown on our Western slope, in and around the town of Palisade. Colorado peaches are known for being extra juicy and extra sweet, thanks to the long sunny hot days and cool Colorado Summer nights. That equals perfect conditions for fruity sugars to develop. To learn more about what makes a Colorado Peach so special, check out this article about Colorado Western Slope Peaches.

Let’s Get Started!

Step by Step Instructions, It’s Easy!

Sifting together dry ingredients to make peach bread.
Beating eggs to make peach bread.
  1. Step 1: Add flour, salt, baking soda, baking powder and cinnamon to a large bowl. Use a whisk to sift these dry ingredients together.
  2. Step 2: Using a whisk, beat eggs until slightly foamy.
combing dry ingredients and eggs to make peach bread.
Chopping fresh peaches to make peach bread.
  1. Step 3: Add the oil and sugar and beat well.
  2. Step 4: Chop fresh peeled peaches into bite sized pieces.
Adding fresh peaches to batter to make peach bread.
Mixing peaches with batter to make peach bread.
  1. Step 5: Add diced peaches and vanilla extract and mix briefly to combine.
  2. Step 6: Add the dry ingredients to wet ingredients and mix well. Stir in chopped pecans.
Batter in loaf pans to make peach bread.
Two loafs of peach bread in loaf pans.
  1. Step 7: Pour batter into two 9″ x 5″ x 3″ loaf pans that have been greased or sprayed with non-stick cooking spray.
  2. Step 8: Bake for 45 minutes. Use a cake tester or a toothpick to make sure the center of the loaf is fully cooked.

Common Questions About Peach Bread

What is the easiest way to peel peaches?

Easy! Blanch them. In a deep saucepan, add enough water to cover whole peaches. Bring the water to a boil. Carefully place fresh peaches in the water and let them cook for one minute. Using a slotted spoon, move the peaches to a colander in the sink and run cold water over them. As soon as they’re cool enough to handle, the skins will fall right off.

Can I Use Canned Peaches Instead of Fresh?

You can, however the flavor of the bread will be much sweeter. Be sure to drain the peaches well, and pat them dry with a paper towel. Too much moisture will cause the bread to be to moist and crumble.

Can I Add A Glaze On Top?

Absolutely. Try this easy powdered sugar glaze. Mix together 1-¼ Cups powdered sugar and 3 Tablespoons of milk (more if needed). Drizzle over the peach bread. Easy.

Tips for Success

  • One of the most important things to remember when making any quick bread is not to over mix the batter. There’s no reason to use a stand mixer, simply use a little elbow grease to mix the ingredients. You can even use a whisk to froth the eggs.
  • I have used both butter and non-stick spray to grease the loaf pans. Both work well. Flouring the loaf pans will add an extra layer of “no-stick” security.
  • Use a whisk to fluff flour before placing it into the 1-cup measuring cup. This will keep the flour from packing down and your loaf will be lighter and springier.
  • Rough chop the peaches.
  • Leave most of that peach juice behind. Too much liquid will cause the bread to be too moist and it will fall apart when you try to slice it.

Serving:

  • Smear a slice with some whipped cream cheese = delicious.
  • Peach bread is delicious served warm with a pat of butter and a drizzle of honey.

Storage:

  • Wrap any left over peach bread in plastic wrap and then again in aluminum foil. Store in refrigerator for up to 5 days and store in the freezer for up to 6 months.
  • Can You Freeze Peach Bread? Yes! This quick bread is so easy to make, make several loaves, freeze them and keep them for gifts or that last minute pot-luck you’re invited to.

Variations:

  • Gluten Free: Substitute all purpose flour with a 1:1 gluten free flour blend.
  • Nut Free: If you’re dealing with a nut allergy, simply omit the pecans. Try substituting with roasted pumpkin seeds if you want that crunch.
  • Fruit Variations: Apricots work very well as a substitution.
Slices of cinnamon pecan peach bread buttered.

I hope you give this easy peach quick bread recipe a try. It’s such a great way to use up fresh peaches and a pure treat for the palate.

And if you’re looking for more ways to use fresh peaches, take a look at my Peach Category. You’ll find lots of great recipes including the most popular on my site for Peach Crumble Pie.

More Quick Bread Recipes

Homemade peach bread.
Print Recipe
5 from 1 vote

Cinnamon Pecan Peach Bread

Cinnamon Pecan Peach Bread is a delicious blend of sweet and savory flavors, making it an ideal choice for breakfast, brunch, or a sweet afternoon snack. With a simple batter full of fresh juicy peaches, let's take a look at what makes it so special.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Bread
Cuisine: American
Servings: 12 slices
Calories: 503kcal
Author: Lea Ann Brown

Equipment

  • 2 loaf pans

Ingredients

  • 3 cups flour
  • 1 teaspoon Kosher salt
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 3 large eggs
  • 1 cup canola oil
  • 2 cups sugar
  • 2 cups fresh peaches 3 large peaches. Or frozen peaches. Chopped
  • 1 Tablespoon Vanilla extract
  • 1 cup chopped pecans

Instructions

  • To Peel Peaches: Bring a saucepan of water to a boil. Drop in the peaches and let them simmer for 1 minute. Pour them into a colander and use a knife to easily remove the skins. Remove the flesh from the pit and rough chop the peaches. Set aside.
  • Preheat oven to 325 degrees.
  • Butter two 9 x 5 x 3-inch loaf pans. You can also use non-stick spray or even shortening to coat the bottom and sides of the pan.
  • Add flour, salt, baking soda, baking powder and cinnamon to a large bowl. Use a whisk to sift these dry ingredients together.
  • In another large bowl, using a whisk, froth the eggs until foamy. About 1 minute. Add the oil and sugar and blend well.
  • Add fresh peaches and vanilla and mix briefly to combine.
  • Add the dry ingredients and mix well. Stir in chopped pecans.
  • Spoon batter into prepared loaf pans and bake for 45 minutes. Use a cake tester or a toothpick to make sure the center of the loaf is fully cooked.
  • Let cool for 30 minutes on a wire rack before removing from pan.
  • Smear a slice with some whipped cream cheese = delicious.

Notes

Tips for Success: 
    • One of the most important things to remember when making any quick bread is not to over mix the batter. There’s no reason to use a stand mixer, simply use a little elbow grease to mix the ingredients. You can even use a whisk to froth the eggs.
    • I have used both butter and non-stick spray to grease the loaf pans. Both work well.
    • Use a whisk to fluff flour before placing it into the 1-cup measuring cup. This will keep the flour from packing down and your loaf will be lighter and springier.
    • Rough chop the peaches.
    • Leave most of that peach juice behind. Too much liquid will cause the bread to be too moist and it will fall apart when you try to slice it.
Storage
  • Wrap any left over peach bread in plastic wrap and then again in aluminum foil. Store in refrigerator for up to 5 days and store in the freezer for up to 6 months.
  • This quick bread is so easy to make, make several loaves, freeze them and keep them for gifts or that last minute pot-luck you’re invited to.

Nutrition

Serving: 1slice | Calories: 503kcal | Carbohydrates: 62g | Protein: 6g | Fat: 27g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 47mg | Sodium: 262mg | Potassium: 157mg | Fiber: 2g | Sugar: 36g | Vitamin A: 157IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 2mg

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

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Cinnamon Pecan Peach Bread … It’s What’s For Breakfast

Green Chile and Pork Stew

By 4 Comments

Green Chile and Pork Stew is bold with flavor, hearty in nature, warming with flavor, brimming with Chile Peppers, cubed pork loin roast, potatoes and hominy. Slightly spicy, slightly tangy and mostly mouthwateringly comfort food delicious.

And if you love a good hearty stew recipe, don’t miss my recipe for Bison Stew. Made with Porter beer for an amazing layer of flavors.

Green chile stew served in a green Frankhoma bowl.

Is there anything better than having a huge pot of stew on the stove top? Simmering, steeping, and filling the house with the aromas of comfort? And especially if those aromas include chile peppers and warming Southwestern spices.

Green Chile Stew is a hearty flavorful stew originating in the Northern part of New Mexico. It’s a popular dish in the Southwest and most certainly contains a good amount of Hatch Chile Peppers, pork, potatoes and tomatoes. For my version, I make my Green Chile Stew with Hominy also. Hominy adds a unique layer of texture that we find irresistible.

Green Chile and Pork Stew should not be confused with Chile Verde, which does contain green chile peppers and pork, but lacks ingredients such as potatoes, to make it a stew.

Hatch Green Chili (with an “i”, opposed to chile with an “e”) is more of a chili style soup, with Hatch chile peppers and which may or may not contain pork, depending on regional differences.

With that said, in this post, you’ll discover:

  • Step-by-step instructions for making the dish
  • The best cut of pork roast to use
  • Ideal potato varieties for texture and flavor
  • Creative variations to make the recipe your own
  • A guide to chile pepper varieties to help you balance heat levels

This Green Chile Pork Stew is always a perfect project for a Sunday afternoon …not to mention the rewards of leftovers to start the week or meal prep stew-filled containers in the freezer for quick weeknight dinners.

This is a recipe I’ve made for over 30 years, tinkering as I went to develop the most perfect flavors before sharing with you.

Let’s take a look:

Ingredients You’ll Need

Ingredients to make green chile stew.
  • Pork, What Cut To Use: Pork Loin Roast vs. Pork Shoulder: For this recipe we’re using a lean pork loin roast. A leaner cut than a Pork Shoulder Roast. Its boneless and has much less fat and connective tissue than a pork shoulder butt roast. It’s evenly shaped which means that it’s easier to cut into bite sized pieces. A pork shoulder Butt roast can weigh up to eight pounds and is usually sold bone in. It’s a much fattier cut of pork, and usually required a lengthy long roasting time for it to become tender. Traditionally a pork shoulder roast is shredded for pulled pork sandwiches. Once roasted, shredded and fat removed, it can most certainly be added to soups and stews. If you want to use a pork shoulder roast, allow extra time to roast it in the oven. Once cooled enough to handle, shred the meat, separate the fat and then continue with this recipe. Since you’re adding already cooked pork to the ingredients, you’ll only need enough cooking time for the potatoes to become tender.
  • Green Chile Sauce
  • Hominy: We’ll use canned hominy to speed up the cooking time. You may also find frozen hominy available to you, which will work fine for this recipe. If using dried posole, you’ll need to soak it overnight, then cook it for a few hours before adding it to the stew.
  • Choose The Right Potatoes: Choose a medium starch potato like Yukon Gold or Red Potatoes. They’ll hold their shape and texture better in a long simmer. Plus the skins of these varieties are tender and very pleasant to eat. Which means no peeling. Save those starchy tough-skinned Russet potatoes to make fluffy baked potatoes.
  • Roasted Chile Peppers: I keep a stockpile of fresh roasted Hatch chile peppers and Pueblo chile peppers in the freezer. They freeze like a charm and can be used all Winter long in dishes like this Green Chile Stew.
  • Canned Tomatoes: Choose a small diced canned tomato as they’ll break down easier for a more pleasing texture. Crushed tomatoes are also a good choice here.
  • 1 small can Cream of Chicken Soup makes this a creamy green chile stew.
  • New Mexico Chimayo Chile Powder is preferred, It’s an absolute necessity is a well stocked Southwestern kitchen. Chimayo chile powder is a very special single blend powder, ground from chile peppers grown in the Chimayo, New Mexico area. Any New Mexican chile powder will work well here. Don’t use chili seasoning (spelled with an “i”) as it’s a blend of seasonings used to season chili soups.

Mexican Oregano is preferred for this recipe. It’s peppery, grassy, earthy flavor is a good compliment for Mexican Food. If you don’t have Mexican Oregano, substitute Marjoram. Known for its aroma and delicate flavor, its related to oregano and will bring a sweet undertone to any recipe.

Ingredient Substitutions

  • Tomatoes: If you’re lucky enough to have a bounty of fresh tomatoes, by all means use them. Peel them and then dice. You’ll need about 6 large tomatoes.
  • Green Chile Sauce: For this recipe I use my homemade Green Chile Sauce. Please feel free to use a canned or jarred variety from the Mexican food aisle.
  • Chile Powder: If you simply don’t have access to New Mexico Chile Powder, you can easily order it from on-line stores like The Hatch Chile Store. A good substitution is Ancho Chile Powder, found on the spice aisle at your local supermarket. Or make it smoky by using Smoked Paprika or Chipotle Chile Powder.

Chile Peppers To Use For Green Chile And Pork Stew

  • For this recipe I’ve used local Colorado produce, the Pueblo Chile which is grown in the Southern part of Colorado. Pueblo chilies are Mirasol chiles, and comparable to moderate jalapeno peppers, and are usually a little warmer than cayenne peppers.
  • Control the heat: If you’re new to cooking with chile peppers, and concerned about heat, start with a milder variety, like mild New Mexican Hatch Chile Peppers, Anaheim or even Poblano Peppers. You can roast fresh chiles over the open flame your gas stove top, or broiled in the oven. Turn peppers frequently for both methods in order to create charred skin on all sides.
  • Or you can purchase canned cooked roasted chile peppers in the grocery store either in the freezer section or canned on the Mexican food aisle.

If you’re looking to learn more about Colorado and New Mexico Chile Peppers and how to use them, don’t miss my article on Chile vs Chili … Know The Difference.

How To Make Green Chile Stew, Step by Step

Browning pieces of pork to make green chile stew.
Browning chopped onions in a large black skillet.
  1. Step 1: In a large fry pan, add a third of the oil and brown the pork pieces in three batches, adding more oil as needed. Remove the pork pieces to a large plate as you brown each batch.
  2. Step 2: Saute the onions until tender. This will bring out the sweetness of the chopped onions and more desirable than dropping raw onion into the stew. Be sure to a sturdy spatula to scrape up all of that flavor left from those pork pieces.

Pro Tip: Don’t skip searing the meat. This is a crucial step in getting the most flavor out of this meal. Searing creates what is technically called Maillard reaction. Maillard reaction is the process where a crust is created. Simply stated, it’s responsible for the complex flavors and aroma that makes bread taste toasty, and a grilled or seared burger taste charred. It’s a technique that brings science to your cooking skills.

Pieces of seared pork loin roast in a dutch oven.
Ingredients for green chile stew in a Dutch oven.
  1. Step 3: Add seared pork and onions into a 6 – 7 quart Dutch.
  2. Step 4: Add chicken broth, canned tomatoes, chopped chile peppers, and spices. Simmer on low partially covered for two hours.
Green chile stew with potatoes and hominy in a dutch oven.
  1. Step 5: Add potatoes, which have been cut into bite-sized pieces, hominy, cream of chicken soup, and the last can of Chicken Stock. Cook until potatoes are tender. About twenty to thirty minutes.

How To Serve It – Toppings

  • Our favorite way is to serve it with warmed flour tortillas or corn tortillas. Crushed corn chips are also welcome.
  • Provide additional toppings such as chopped cilantro, sliced radishes, chopped avocado and even a dollop of Mexican Crema or sour cream. Chopped raw onions are also a traditional topping for Mexican soups.
  • Substituting Homemade Cornbread for tortillas is a very popular way to serve this stew.
  • Salad: Make it a meal: Try serving this stew with this Southwest Salad with Black Beans.

Tips For Success:

  • When browning the pork, don’t over crowd the meat. Doing so will create moisture between the pieces which will compromise the browning process. Be patient and sear the pork in three separate batches.
  • This recipe calls for 8 cups chicken broth. A small can, 14.5 ounces, is just shy of two cups. Rather than open and using a partial additional can, I always make up the difference by adding water.
  • Purchase small Yukon Gold potatoes for easier cubing.
  • If you’d like to use dried hominy, rinse the hominy and let it soak covered in water overnight. Drain and add the dried hominy at the same time you start cooking the pork.
  • Vinegar: Once the stew is cooked, add a tablespoon of apple cider vinegar to brighten the flavors. In my kitchen it’s as important as salt and pepper.

Chef-Tip: Vinegar is an MVP pantry workhorse that I use almost as much as salt and pepper. Vinegar is an acid. Adding just a small amount will brighten and balance flavors.

Variations, Make It Your Own

  • Beef: Don’t eat pork? Substitute pork loin roast for a large top-sirloin steak or even a chuck roast. Cut the meat into bite sized pieces with no other changes to the recipe necessary. And don’t forget to sear that meat before adding it to the stew.
  • Chicken: I’d suggest using boneless skinless chicken thighs. They have a higher fat content and won’t dry out like chicken breast. Reduce cooking time to one hour before adding the final ingredients.
  • Vegetables and Legumes: Carrots, frozen or canned sweet corn, canned white beans are all desirable add-ins without compromising the integrity of this stew’s Southwestern integrity.
  • Tomatillos: Got some tomatillos? Remove the husk, rinse and chop. Use them in place of the green chile sauce.
  • Lower Carb: Watching those carbs? Simply omit the potatoes and hominy and add extra veggies. White beans and Barley are good add-ins here.

Make Ahead and Freezing Instructions

  • As with any soup or stew recipes, it’s actually best to make them a day ahead of time. This green chile stew is no exception. The flavor and heat of the chile intensifies and the flavors simply have a chance to come together.
  • If you’re going to make ahead and freeze for later, let’s say for a camping trip, slightly undercook the potatoes. They’ll finish cooking during the reheating process and you won’t risk mushy potatoes from the freezing process.

Questions You May Have

Is Green Chile Pork Stew Spicy?

That’s the beauty of green chile peppers. You can purchase mild, medium or hot chile peppers to suit your heat tolerance.

Can I Make This In A Slow Cooker?

Yes. Brown the pork and cook onions and then place them in a slow cooker. Add broth and seasonings and cook on low for 6 hours. Add potatoes and additional ingredients and cook for an additional 2 hours or until potatoes are tender.

What’s The Best Way To Reduce Spice Without Losing Flavor?

The veins and seeds of a chile pepper are where the heat lies. To make sure this stew retains a milder spice level, remove them after prep by scraping them out. If once you taste the end result and you feel it’s too spicy, add a little whole milk or a healthy swirl of sour cream or cream cheese to balance heat. And always remember, there are always mild, medium and hot variety of most chile peppers. Choose your heat level at this stage.

Can I Make Green Chile and Pork Stew In A Pressure Cooker?

Absolutely yes, however, I’ve never cooked it this way. I’d like to direct you to a pressure cooker expert for complete instructions. Take a look at this recipe from Paint The Kitchen Red.

Leftovers and Storage

  • Store any leftovers in an airtight container in the refrigerator for up to 5 days.
  • Reheat stovetop, or reheat individual servings in the microwave.
  • Can you freeze green chile stew? Yes. Divide leftovers in quart or gallon sized freezer safe zip-loc style baggies. Squeeze the air out once the stew has been placed inside and store laying flat to save freezer safe. This stew will keep in the freezer for three months. Let the stew thaw overnight in the refrigerator, then reheat.

Recipe for Green Chile and Pork Stew

Take advantage of the earthy flavors of roasted green chile peppers by making this hearty Green Chile Stew. It’s an easy stew to make and it feeds a crowd. Perfect for those Football party weekends.

More Stew Recipes

I consider soups and stews to be my specialty, so don’t miss my Soup Category. You’ll find lots of comfort food recipes including the most popular on my site for Hatch Green Chile, Colorado Style.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Green chile pork stew served in a green Frankhoma bowl.
Print Recipe
5 from 2 votes

Green Chile And Pork Stew

A hearty stew brimming with Chile Peppers, cubed pork loin roast, potatoes and hominy. Slightly spicy, slightly tangy and mostly mouthwateringly delicious.
Prep Time45 minutes
Cook Time2 hours 30 minutes
Total Time3 hours 15 minutes
Course: Soup, Stews and Chilis
Cuisine: Southwestern Mexican
Servings: 12
Calories: 447kcal
Author: Lea Ann Brown

Ingredients

  • 4 tablespoons olive oil divided
  • 1 large sweet onion diced. About 1 ½ cups
  • 3 pounds pork loin roast cut into large bite sized pieces
  • 1 Tablespoon Kosher Salt divided
  • 2 teaspoons freshly ground black pepper divided
  • 1 pint green chile peppers roasted, stem removed, skin removed, seeds removed. I use about 10 large chile peppers.
  • 8 cups chicken broth or more, if more liquid needed. Divided
  • 2 14 ½ ounce canned crushed tomatoes or canned chopped tomatoes. Undrained
  • 2 teaspoons ground cumin
  • 1 tablespoon Mexican oregano or Marjoram
  • 2 teaspoons New Mexico Red Chile Powder
  • 1.5 pounds Yukon gold potatoes cut into bite sized pieces
  • 10.5 ounce can cream of chicken soup
  • 24 ounce can hominy drained
  • ½ cup homemade roasted tomatillo salsa or your favorite jarred salsa verde
  • 1 tablespoon apple cider vinegar optional (see notes)

Instructions

  • Cut pork roast into large bite-sized chunks.
  • In a large skillet, heat part of the oil. When oil is hot, add pieces of pork. Do not crowd the meat. You will need to brown in 2 – 3 batches. Sear pork until browned, salt and peppering each batch as you sear and adding more oil as needed. Remove seared pork to a plate.
  • Add diced onion to the skillet and cook until starting to soften, about 2 minutes. Be sure to scrape up that pork flavor from the bottom of the skillet.
  • Transfer onions and pork to a 7-quart Dutch Oven. Pour in 3 cans (or about 6 cups) chicken broth, canned tomatoes, chopped chile peppers, cumin, oregano, and chile powder. 
  • Cover partially and let simmer on low for two hours.
  • Cut the potatoes into bite-sized pieces. If using Yukon Gold potatoes, you don't need to peel them. This skin is tender.
  • Add potatoes, hominy, cream of chicken soup, green chile salsa to the pork mixture. Add the additional 2 cups of chicken broth. Cook for 30 minutes to allow the potatoes to become tender and flavors to blend.
  • Stir in a tablespoon of apple cider vinegar.
  • Serve with corn chips, or flour tortillas.

Notes

This makes a very large batch of stew. Perfect for feeding a crowd or for a Sunday Afternoon Football party. This recipe freezes well.
Tips for Success
    • When browning the pork, don’t crowd the meat. Doing so will create moisture between the pieces which will compromise the browning process. Be patient and sear the pork in three separate batches.
    • This recipe calls for 8 cups chicken broth. A small can, 14.5 ounces, is just shy of two cups. Rather than open and using a partial additional can, I always make up the difference by adding water.
    • Purchase small Yukon Gold potatoes for easier cubing.
    • If you’d like to use dried hominy, rinse the hominy and let it soak covered in water overnight. Drain and add the dried hominy at the same time you start cooking the pork.
    • Vinegar: Once the stew is cooked, add a tablespoon of apple cider vinegar to brighten the flavors.

Nutrition

Calories: 447kcal | Carbohydrates: 43g | Protein: 32g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 85mg | Sodium: 2320mg | Potassium: 2381mg | Fiber: 5g | Sugar: 20g | Vitamin A: 1251IU | Vitamin C: 18mg | Calcium: 37mg | Iron: 2mg

Green Chile Pork Stew … Its Whats For Dinner

Moist Pumpkin Bread Made With Pumpkin Beer

By 16 Comments

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.

Pumpkin bread sliced on a plate.

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.

Ingredients to make pumpkin spice bread with pumpkin beer.
  • 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.

Mixing together wet ingredients to make pumpkin bread.
Mixing dry ingredients together to make 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.
Mixing dry and wet ingredients together to make pumpkin bread.
Batter to make spiced pumpkin bread.
  • 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.
Pumpkin bread dough in two loaf pans.
Best pumpkin bread made with pumpkin beer ale
  • 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

Can You Freeze Pumpkin Bread?

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.

What Causes Pumpkin Bread To Crack On Top?

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.

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

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Pumpkin beer bread sliced on a plate.
Print Recipe
5 from 1 vote

Moist Pumpkin Spice Bread With Pumpkin Ale

This is the best pumpkin bread I have ever had. Makes 2 loaves.
Prep Time30 minutes
Cook Time50 minutes
Total Time1 hour 20 minutes
Course: Bread
Cuisine: American
Servings: 20
Calories: 329kcal
Author: Lea Ann Brown

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

Tips for Success:
Taste the batter before baking and see if it has enough of the spice flavor you like. You can add a dash of Pumpkin Pie Spice to add more flavor. However, I like it as it is.
Sprinkling the top with raw sugar, will add a little sparkle to the appearance.
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.

Nutrition

Calories: 329kcal | Carbohydrates: 53g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 303mg | Potassium: 103mg | Fiber: 1g | Sugar: 34g | Vitamin A: 3357IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg

Moist Pumpkin Bread made with Pumpkin Ale …It’s what’s for Snacking.