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    Home > Bread > Super Moist Pumpkin Bread made with Pumpkin Ale

    Super Moist Pumpkin Bread made with Pumpkin Ale

    Published: Oct 14, 2015 · Modified: Sep 9, 2020 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe
    pumpkin bread with pumpkin ale

     This is a recipe for super moist Pumpkin Bread made with Pumpkin Ale. Our new family favorite. A perfect recipe for your Holiday breakfasts or meal plans.

    Super moist Pumpkin bread made with pumpkin beer ale

    About This Recipe

    I’m not going to tip toe around the pumpkin patch with this one, I’m just coming right out and saying…this is the best pumpkin bread recipe I have ever had. And adios, rest in peace, to the pumpkin bread recipe I’ve made and served for over 30 years.

    This recipe uses 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.

    This is one of those recipes that can wear so many hats. It can be a sweet bread side dish. A breakfast side to go with those Home Fried Potatoes with Ham. Or simply enjoyed with that morning cup of coffee.

    Simply states, it’s an incredibly delicious pumpkin bread recipe that you’ll want to make over and over again this Fall.

    Take my advice and double this recipe. This recipe rocks. It’s so moist and it calls for cloves, which did not make an appearance in my old fashioned pumpkin bread recipe.

    Best pumpkin bread made with pumpkin beer ale. A moist pumpkin bread recipe

    This 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.

    Recipe for Moist Pumpkin Bread made with Pumpkin Ale (beer)

    I hope you give this moist pumpkin bread recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.

    Your feedback is valuable to me for developing future recipes. And if you have a favorite pumpkin bread recipe, let me know, I’d love to give it a try.

    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

    • Pumpkin Goat Cheese Spread
    • Pumpkin Pot au Creme
    • Pumpkin Pie Martini
    • Pumpkin Cider Brined Pork Roast
    • Chile Poblano with Pumpkin Mole

    Pumpkin bread made with pumpkin beer ale

    Moist Pumpkin Bread made with Pumpkin Ale

    This is the best pumpkin bread I have ever had. Makes 2 loaves.
    5 from 1 vote
    Print Pin Rate
    Course: Bread
    Cuisine: American
    Prep Time: 30 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour 20 minutes
    Servings: 20
    Calories: 329kcal
    Author: Lea Ann Brown

    Ingredients

    • 15 ounce Pumpkin puree canned
    • 4 Eggs
    • 1/2 Cup Vegetable Oil
    • 1/2 Cup Olive Oil
    • 2/3 Cup Pumpkin Beer lightly overflowing
    • 1 1/2 Cup White Sugar
    • 1 1/2 Cup Brown Sugar
    • 3 1/2 Cups All Purpose Flour
    • 2 Teaspoons Baking Soda
    • 1 1/2 Teaspoons Salt
    • 2 Teaspoons Cinnamon
    • 1 Teaspoon Freshly Ground Nutmeg
    • 1/2 Teaspoon Cloves
    • 1/2 Teaspoon Ginger
    • 1/4 Cup Raw Sugar for topping
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    Instructions

    • Preheat oven to 350 degrees. Grease and flour 2 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, grate nutmeg, then stir with a fork. Add the dry mixture gradually into the wet ingredients, about a cup at a time.
    • Blend until well incorporated but do not over mix. You can use a wooden spoon, stand mixer or a hand mixer. I went with a hand mixer and spatula since I doubled the batch, it was easier to contain in a larger bowl. Taste the batter and see if it has enough of the spice flavor you like. I sometime dash a bit extra of Pumpkin Pie Spice in at the end. Pour batter into the two pans and sprinkle top with raw sugar. The sugar is totally optional. I use it to get a sweet little crust on the bread. If you prefer a totally moist 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 45 minutes. I prefer a very moist bread so I take it out just as it has set and the skewer is no longer wet.
    • I try to remove it from the baking pans as soon as possible to stop the cooking and let it cool.

    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
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

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

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      Buttery Pan Fried Biscuits
    • Super Moist Cheesy Cornbread with Creamed Corn
    • easy molasses bread with butter
      Rabbit Hill Inn Oatmeal Bread With Molasses
    • Buttermilk Corn Muffins filled with Jalapeno Jelly Center

    Reader Interactions

    Comments

    1. Sue Lau says

      October 19, 2015 at 6:54 pm

      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!

      Reply
    2. cheri says

      October 16, 2015 at 8:54 pm

      5 stars
      Hi Lea Ann, we love pumpkin bread, love how you brought it to a new level.

      Reply
    3. Susan says

      October 15, 2015 at 3:12 pm

      Wow, that’s quite an endorsement! The photo with the butter slice is making my mouth water. Sounds delicious!

      Reply
    4. Lauren @ Sew You Think You Can Cook says

      October 15, 2015 at 11:30 am

      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.

      Reply
    5. Jean | DelightfulRepast.com says

      October 15, 2015 at 9:04 am

      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.

      Reply
    6. Lisa {AuthenticSuburbanGourmet} says

      October 14, 2015 at 11:40 pm

      What a perfect Autumn selection for this month’s theme. Looks so tasty.

      Reply
    7. Happy Valley Chow says

      October 14, 2015 at 7:11 pm

      This looks and sounds amazing! Great recipe 🙂

      Happy Blogging!
      Happy Valley Chow

      Reply
    8. Kate says

      October 14, 2015 at 4:20 pm

      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!

      Reply
    9. Linda@There and Back Again Food says

      October 14, 2015 at 1:00 pm

      Oh my! That bread sounds wonderful! I will be making some very soon!

      Reply
    10. Lawyer Loves Lunch says

      October 14, 2015 at 10:57 am

      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!

      Reply
    11. John/Kitchen Riffs says

      October 14, 2015 at 9:55 am

      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.

      Reply
    12. Debra says

      October 14, 2015 at 9:34 am

      So sad to have to give last rites to those old pumpkin bread recipes, but HELLO to this boozie one!

      Reply
    13. Christiane ~ Taking On Magazines says

      October 14, 2015 at 9:33 am

      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).

      Reply
    14. Liz says

      October 14, 2015 at 6:18 am

      I don’t think my family has ever met a pumpkin bread they haven’t loved! Your pick for this month looks fantastic!!!

      Reply
    15. Sam @ My Carolina Kitchen says

      October 14, 2015 at 4:37 am

      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

      Reply

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    I'm Lea Ann, Welcome to my Colorado kitchen. I'm a Culinary School Grad with a passion to inspire you to cook as often as you can. Here you'll find Wild West Colorado inspired recipes along some Southwestern and Mexican food favorites. I also share some special recipes from school along pro cooking tips. If you're an adventurous cook looking to spice up your meal plans, you'll find plenty of reliable, approachable, easy to follow recipes.

    More about me →

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