Pumpkin Beer Bread
Prep time
Cook time
Total time
If you don't have the flours that are called for in the recipe, you can substitute white all purpose flour, though you may need to use a little extra.
Recipe type: Yeast Bread
Serves: 1 loaf
  • I cup whole wheat flour
  • 2 & ¾ cups white bread flour, divided
  • 1 & ¼ teaspoon salt
  • 1 package of instant yeast
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground allspice
  • ⅓ cup canned pumpkin
  • 2 tablespoons molasses
  • 10 ounces of pumpkin beer or ale
  1. In the bowl of a stand mixer, combine the whole wheat flour, 1& ¾ cups of the white flour, salt, yeast and spices.
  2. Add the pumpkin, molasses and beer [the beer will foam up]
  3. Using the dough hook, combine at low speed, scraping down the sides of the bowl to get everything combined.
  4. Turn the mixer to medium, and beat for about 5 minutes.
  5. Turn the mixer down to keep the flour from flying all over, and add the remaining cup of flour
  6. Turn back to medium and let the dough hook knead the dough for another 5 minutes. It will be a fairly wet dough that will form a ball, but would still be too wet to knead by hand - that is just what you want.
  7. Let the dough rest right in the bowl for about 20 minutes to a half hour.
  8. Turn the mixer back on for a minute, and the remove the bowl from the stand, and take out the dough hook.
  9. Generously butter a 9 x 5 inch bread pan and scrape the dough into the pan. Pat down the top firmly with wet hands to get it evenly spread in the pan.
  10. Allow to rise just until the middle of the loaf comes above the edge of the pan - around an hour.
  11. Preheat the oven to 400º, and when it comes up to temperature, put the loaf pan in the center of the middle rack.
  12. Bake for 50 - 55 minutes, turning the loaf a few times to ensure even baking.
  13. You can test the internal temperature with an instant read thermometer - it should be between 200 - 205º. Or if you don't have a thermometer, the loaf should be very dark on the top, and should sound hollow when tapped.
Recipe by The Creekside Cook at http://thecreeksidecook.com/pumpkin-beer-bread/