Thursday, November 8, 2012

Spiced Pumpkin Beer Bread (w/ Cinnamon Whipped Cream)

By now, you all have probably picked up on my love of breads. BUT boy, was I in for a treat with this one. Yes, you read the title right: pumpkin AND beer. Could fall GET any better than slightly sweet, spiced, dense, pumpkin-y bread?? Ummm, no way. The bread has a subtle beer taste, but best of all, the beer gives the bread a wonderfully moist texture. I used a Pumpkin Ale (not pictured), but you can use whatever you like! I would suggest an ale or something similar.

A friend of mine invited me over for dinner the day I made this bread, so I thought this would also be nice as a sweet end to the meal (it was!). When I got there, I whipped up some Cinnamon Whipped Cream to make it slightly more decadent/desserty. It was pretty divine. It's not pictured, but I've also included the recipe for the whipped cream, if you want to go that route! This would also be lovely with a big ol' scoop of vanilla ice cream. Oooh, that sounds soo good right now. May need to go make some more...

Makes one 9-inch loaf.
Printable Recipe

Pumpkin Beer Bread Ingredients
Dry Ingredients 
* 1 1/4 cup all-purpose flour
* 1/2 cup whole-wheat flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 1/4 teaspoons cinnamon
* 1/2 teaspoon ground ginger
* 1/4 teaspoon all spice
* 1/4 teaspoon nutmeg

Wet Ingredients
* 3 tablespoons unsalted butter
* 1 cup pumpkin puree
* 1 cup brown sugar
* 2 large eggs
* 1 cup pumpkin ale

Cinnamon Whipped Cream Ingredients & Directions
* 8 ounces whipping cream
* 2-3 tablespoons confectioners' sugar (depending how sweet ya like it)
* 1/2 teaspoon cinnamon

** Whip cream until soft peaks start to form.
** Stir in cinnamon and powdered sugar, and then whip for a few seconds to fully incorporate. (Beware not to over-whip!)

Pumpkin Beer Bread Directions
* Preheat the oven to 350F.
* Grease a 9-inch loaf pan.
* In a large bowl, whisk or sift together the dry ingredients.

* In a medium saucepan, melt the butter over low heat.
* Stir in the pumpkin and brown sugar, and remove from the heat.
* Whisk in the eggs one at a time.
* Whisk in the pumpkin ale.

* Add the wet mixture to the dry ingredients, and stir until just incorporated.
* Pour mixture into the greased loaf pan.

* Bake for about an hour, or until a toothpick inserted in the center of the loaf comes out clean.
* Cool on a wire rack in the pan for about 10 minutes, and then remove the loaf from the pan, and cool completely.

* Now you're ready to slice, serve, and enjoy with the rest of that Pumpkin Ale!! :)
* Aaand EAT (fall) FRESH:
Recipe adapted from here


  1. Yay!! I bought a Le Creuset break panlast year and I have been waiting to actually use it for bread. Pumpkin bread it is!!

    -Btw, I found your blog by searching for law students. I'm a recent law grad (of a top 10 US school) so, I hope to stay in contact! :)

    ~I hope to see you on my blog soon ♥
    A Preponderance of Fashion

    1. Thanks for stopping in! Hope you enjoy the bread! Your blog is really fun; love the law/fashion perspective. I also have a facebook page if you like getting updates that way:

  2. What a wonderful recipe. I never would have thought to add beer and pumpkin. I will have to give this a try. This is my first visit to your site and I am excited to see what else you have to offer!

    Thank you so much for linking up to Foodie Friends Friday. I look forward to seeing what you bring to the party next week!

    I am now following your blog and pinterest. I tried to get to your facebook, but it wouldn't let me!
    Cynthia at

    1. Thanks SO much! Let me know if you give it a try! Here's the facebook page:

  3. Gosh this looks good! Thank you so much for sharing it.