Tag Archives: Pumpkin Beer Bread

I KNOW.  It’s more pumpkin.  What can I say?  I’m addicted and rolling with it all through fall.  Fortunately pumpkin is full of good things like beta-carotene, fiber and vitamin K, which is all the more reason to enjoy this vegetable in all sorts of forms.  Lately my new favorite way to enjoy pumpkin is in the form of pumpkin beer bread.

pumpkin beer bread close upI made pumpkin beer bread a couple of years ago using Smuttynose Pumpkin Beer, and this time around I wanted to make the beer bread using canned pumpkin.  I ended up using a German wheat beer since it was what we had on hand and I didn’t have time to get a proper pumpkin ale.  I also decided to use sorghum and brown rice flour instead of all-purpose.

With all these little tweaks, I honestly wasn’t quite sure how this bread would turn out, but it came out delicious!  You can definitely taste the beer in this bread, so if you want to reduce that beer taste I recommend using a little more sugar or reducing the amount of beer.

This bread is ridiculously easy to make and was promptly devoured in a matter of days.  Let the pumpkin obsession reign supreme!

pumpkin beer bread pinPumpkin Beer Bread


1 bottle of beer of your choice (I prefer a wheat beer)

2 cups sorghum flour

1 cup brown rice flour

1/4 cup pumpkin

2 tablespoons maple syrup

1 tsp salt

1/2 tsp cinnamon

3 tsp baking powder


Preheat your oven to 350F.  In a large mixing bowl combine your flours, salt, cinnamon and baking powder.

pumpkin beer pouring in breadSlowly pour your beer into the flour mixture and blend well.  Add your pumpkin, maple syrup and coconut oil and continue to mix until well combined.

Pour your bread mixture into a loaf pan and bake for 50-60 minutes.  The bread should turn a nice golden color when it’s done.

pumpkin bread slicedCool and enjoy!

I definitely want to try this bread again with a pumpkin beer.  I’ve heard Dogfish Head’s Punkin’ Ale is quite delicious, but are there any other pumpkin beers I should try?

Getting to Know Smuttynose Pumpkin Beer

A few weeks ago I stumbled upon this article on the Huffington Post that had the ultimate guide to fall pumpkin beers.  Since I am a lover of all things pumpkin, I knew I had to check this list out.  Many of the names and flavor profiles on the list definitely sounded intriguing, namely the Smuttynose Pumpkin Ale.

Ever since I found out about my food allergies, I have had a bit of a complicated relationship with beer.  Many large beer distributors use corn as a “filler” in their beers, thus preventing me from enjoying any.  To be honest, it’s no skin off my teeth since I prefer craft brewers and try to support them as often as I can (the Englishman is also a big craft brewer fan as well).  So when I saw Smuttynose listed on the Huffington Post list, I decided to shoot them an email to ensure that their beer was free of any unnecessary “filler.”

I was delighted to learn that not only was their made with all natural ingredients (ie: not corn), they used ACTUAL pumpkin in their beer too!  Now this is a beer I can get on board with.  The only possible obstacle in my way was the fact that Smuttynose only distributes to states in on the East Coast (they are located in New Hampshire).

After some extensive internet research, shipping fees, age verification and a trip to the UPS shipping center, I finally had the prized Smuttynose Pumpkin Ale in my possession. And yes, this beer was definitely worth all of the shipping trouble.

The pumpkin ale was smooth with the hint of pumpkin and other spices and didn’t have any sort of bitter aftertaste.  The Englishman even said this was one of the better craft beers that he’s had (and that’s saying a lot from him).

After having a couple with the Englishman, I felt so inspired by Smuttynose that I decided to make a Pumpkin Beer Bread in its honor.

So to all the nice brewers at Smuttynose Brewing in New Hampshire, this bread’s for you.

Smuttynose Pumpkin Ale Beer Bread (inspired by this recipe)


2 cups whole wheat flour
1 cup all-purpose flour
3 tsp baking powder
1/2 tsp salt
3 tablespoons sucanat
1/2 tsp ginger
1/2 cinnamon
1/2 teaspoon pumpkin pie spice
1/4 cup pumpkin
1/2 cup chopped pecans
1/2 cup water
1 12 oz bottle Smuttynose Pumpkin Ale
Honey for drizzling


Heat oven to 350 F and grease a 9×5 loaf pan.

Combine all dry ingredients – flours, baking powder, salt, sucanat, ginger, cinnamon, pumpkin pie spice and mix well.

Add in pumpkin and 1/2 cup water. Slowly add in the chopped pecans and fold all ingredients together. Once all is blended, add in your beer and stir well until it is no longer foamy.  Place in 9×5 greased pan. Drizzle top with honey and sucanat.

Cook for 50-60 minutes (depending on how warm your oven runs)

Slice, devour, enjoy!  And have another Smuttynose Beer!