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.
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.
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.
- 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.
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.
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
- Pumpkin Goat Cheese Spread
- Pumpkin Pot au Creme
- Pumpkin Pie Martini
- Pumpkin Cider Brined Pork Roast
- Chile Poblano with Pumpkin Mole
And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.
If you’ve tried this or any other recipe on my website, please leave a star rating in the recipe card below. And write a review in the comment section. I always appreciate your feedback.
Moist Pumpkin Spice Bread With Pumpkin Ale
- 2 9 x 5 loaf pans
- 15-ounces canned Pure pumpkin puree I use Libbys
- 4 Eggs
- 1/2 Cup Vegetable Oil or canola oil
- 1/2 Cup Olive Oil
- 2/3 Cup Pumpkin Beer or pumpkin ale.
- 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 or dried nutmeg
- 1/2 Teaspoon Cloves
- 1/2 Teaspoon Ginger
- 1/4 Cup Raw Sugar for topping. Optional.
- 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.
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.