Pumpkin Beer Bread | A Perfect Pumpkin Side Dish OR Dessert
Pumpkin Beer Bread is a soft, sweet pumpkin bread recipe that is the perfect side dish for your holiday table or breakfast cake!
This is one of those recipes that can go with pretty much everything…it can be a sweet bread side dish in the same vein as my Southern Pecan Bread, or it can easily be enjoyed with a cup of coffee for breakfast. It’s such a versatile pumpkin bread recipe, I am quite confident you will be making this a LOT during the fall months!
Can you taste the beer in beer bread?
The answer for this beer bread recipe is no. You absolutely can’t really taste the beer in this bread. Of course, this depends on the TYPE of beer you use as well. If you use a light beer, you will not be able to taste it at all. If you use a stout, or dark beer, the flavor will be a little more intense, but still subtle. The amount of beer that you’re adding is minimal, so it’s not a prominent flavor.
What the beer does, mixed with the other leavening agents in the recipe, is combine and help the bread rise and gives is a very soft texture. If you make a beer bread without the leavening agent, like baking soda or baking powder, you will get dens, heavy bread.
What kind of pumpkin do you use in this pumpkin bread recipe?
In this pumpkin bread recipe, and in most pumpkin recipes, you use canned pumpkin puree, like Libby’s brand. While most beer bread recipes are savory, this is definitely a more sweet bread, and paired with the pumpkin pie spice that I like to add, it really works well as both a side dish or dessert!
Other Easy Pumpkin Recipes:
Can You Freeze This Pumpkin Beer Bread?
Yes of course! You can freeze this pumpkin bread so easily. Just bake the bread, cool it completely and then wrap it airtight in cling wrap, then again in aluminum foil.
It will freeze nicely for up to a month!
Pumpkin Honey Beer Bread is both the perfect side dish or dessert!
- 2 cups granulated sugar
- 2/3 cup beer
- 1/4 cup honey
- 1 cup vegetable oil
- 4 eggs
- 1 (15- ounce) can pumpkin puree
- 1 1/2 teaspoons kosher salt
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 3 1/2 cups all purpose flour
- 1/3 cup butter
- 3/4 cup granulated sugar
- 2 tablespoons water
- 2 teaspoons vanilla
- Preheat the oven to 350°F. Coat a 9×13 pan with nonstick spray and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix the sugar, beer, honey and oil together on medium-low speed until combined. Add in the eggs, pumpkin, salt, baking soda, baking powder, and pumpkin pie spice and continue mixing on medium-low speed until smooth.
- Turn mixer to low and add in the flour and mix until just combined. Don’t over-mix.
- Pour the batter into the prepared baking dish and bake for 50-55 minutes, or until set in the middle. If the cake starts to brown on top or around the edges too much, lightly tent the pan with aluminum foil.
- When the cake is done make the glaze. Combine the butter, sugar, water, and vanilla into a small saucepan over medium-low heat. Stir continuously until the butter is melted and the sugar is dissolved. Do not bring to a boil.
- Poke holes all over the warm cake using a knife and pour the glaze evenly on the cake while still in the pan.
- Allow the cake to cool completely before serving.
Store airtight for up to 3 days.
recipe adapted from Southern Living
Keywords: pumpkin, pumpkin bread, pumpkin cake, beer bread