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.
I 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!
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.
Slowly 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.
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?