This pumpkin beer bread is the perfect way to use up any leftover pumpkin in your pantry. It’s easily vegan, 8 ingredients, and super simple!Jump to Recipe
I don’t care if it’s maybe kind of late in the season for a pumpkin recipe. You know you need one final recipe to finish off that last can of pumpkin in the back of your pantry, and this beautiful Pumpkin Beer Bread is totally up to the task. It’s super easy to whip up, easily vegan, and made with only 8 ingredients! It pairs perfectly with a big pot of cozy soup or a hearty salad.
Pumpkin Beer Bread Ingredients
Pumpkin Purée: You’ll need one cup for this particular recipe.
Butter or Vegan Butter: Either works!
Maple Syrup: To sweeten things just a bit.
Blackstrap Molasses: For that hint of bitter, smoky, sweetness. This is optional, but recommended. It deepens the flavor of the whole loaf.
A Can of Beer: I’ve used light pumpkin beer, dark pumpkin beer, beer without any pumpkin at all…it all works. Just use what you have!
Flour: All-purpose flour or whole wheat pastry flour both do well in this loaf.
Baking Powder: To make sure the loaf rises correctly.
Sea Salt: To round everything out.
Tips for Success
- Measuring the Flour: Make sure to spoon your flour into the measuring cup and then level it with a knife. If you pack the flour into the measuring cup, it will cause your bread to be dry, which no one wants!
- Baking Powder: Make sure you’ve purchased within the last six months for best results. It loses its effectiveness over time.
- Mixing Your Batter: Don’t over-mix! This can create a gummy and dense texture that’s not desirable to say the least.
- Oven Time: Ovens are finicky and they are not all the same. Temperature can vary fairly significantly depending on what oven you have. Therefore, I recommend you begin checking your beer bread around the 45-minute mark to make sure it doesn’t bake for too long.
Storing and Freezing Your Beer Bread
Storage: Once this pumpkin beer bread has completely cooled, it should be placed in an airtight container or Ziplock/Stasher bag and placed in refrigerator for up to 5 days. If you keep it on the countertop, it will last only 1-2 days. This is because our bread is super fresh without any preservatives!
Freezing: If you would like to freeze your bread, you can wrap individual slices in plastic wrap and then aluminum foil to avoid freezer burn. It should last for about three months.
If you make this Pumpkin Beer Bread, be sure to leave a rating and review! This encourages others to give the recipe a try. You can also find me on Pinterest and Instagram. I always love hearing from you!
More Amazing Pumpkin Recipes
- Corn Flake Chicken Tenders with Pumpkin Honey Mustard
- Arugula Pumpkin Pizza with Caramelized Onions
- Amazing Cinnamon Pumpkin Cornbread
- Vegan Three Bean Pumpkin Walnut Chili
Pumpkin Beer Bread
- 9×5 loaf pan
- 1 cup canned pumpkin purée
- ¼ cup melted butter or vegan butter (half a stick)
- ¼ cup maple syrup
- 1 tbsp blackstrap molasses (optional)
- 1 12 oz can or bottle pumpkin beer or beer of choice
- 3 cups all-purpose flour or whole wheat pastry flour
- 1 tbsp baking powder
- ½ tsp sea salt
- Preheat oven to 350° F and line a 9×5 loaf pan with parchment paper. Lightly grease with cooking spray to ensure nothing sticks.
- In a large bowl, whisk together flour, baking powder, and sea salt until combined. Add pumpkin purée, melted butter, maple syrup, molasses and beer and mix with a wooden spoon until just combined.
- Pour mixture into loaf pan and bake for 45-55 minutes or until a tester or toothpick comes out clean or with just a few crumbs. I would recommend beginning to check your loaf around the 45-minute mark.
- Let sit in pan for 20 minutes before transferring to cooling rack to completely cool. Leftovers should be refrigerated in an airtight container or bag for up to 5 days.
Photography by Hope Agresti