Pumpkin Spice Beer Bread

Pumpkin Spice Beer Bread! Similar to traditional pumpkin bread in flavor and texture, this easy quick bread is made with seasonal pumpkin beer for a fun twist.

I turned 34 yesterday. Whoa. I have no idea how I got here. It sort of feels like when you get in the car and, before you know it, you’ve arrived at your destination with no recollection of the drive. Well, kind of, anyway.

I certainly remember the majority of the milestones and landmarks that have led to this day. Reflecting on them is one of my favorite parts of celebrating a birthday, in fact. But still, I feel like it wasn’t that long ago since my friends threw me a birthday celebration in their college apartment where I wore a pink boa and drank things that I’d probably use to unclog a drain these days.

We drove up to Gainesville just a week ago for our annual visit and, sitting in an old college bar surrounded by sticky tables, half-filled plastic cups of cheap beer and, for lack of a better word, babies, I was quickly reminded that over 10 years has definitely elapsed! On the bright side, I had a conversation with a nice kid that went something like this:

Kid: {While bouncing quarters into cups of lukewarm beer.} Your boyfriend is awesome!

Me: Oh, my husband? Thanks!

Kid: {Giving quizzical look.} Your husband? {Like I said, my alien. Or my

Me: Yeah, we’re married…

Kid: :: blank, confused stare ::

Me: Oh… we’re “old!”

Kid: :: eyes widen :: Like, how old are we talking?

Me: I’m about to turn 34. He’s 33.

Kid: Wait, what??? Noooo… no way. I would never have guessed. Really?

Me: {Not sure if that’s good or bad} Haha, um, thanks.. Yep. We met here when we were students. We’ve been together for 11 years. Married for 6. Have a baby. You know… old.

Kid: {mind. blown.} OMG, That’s CRAZY. Well, you guys are awesome.

Me: You can still have fun when you’re in your 30’s, you know.

Kid: ::: attention already shifted to next drinking game :::

Oh, man.

It is a nutty, twisty, exhilarating thing, this life. Every year I am struck with pure amazement when I think about how many wonderful people I’ve crossed paths with, how many things I’ve learned and all that I’ve accomplished in a mere 365 days.

And let’s not forget all the fantastic things I’ve cooked and eaten. {And sipped!}

This Pumpkin Spice Beer Bread is such an appropriate thing to celebrate this occasion. First, it reflects my autumn{ish} birth date with the warm fall flavors of pumpkin spice. It represents my love of baking and sharing, since this recipe makes one loaf to keep and one to give away. And since I’m reminiscing about the college years, there’s even a glug or two of beer in the recipe.

Though there’s beer in the recipe, it’s really more like a traditional pumpkin bread and less like a beer bread. I think the seasonal beer I chose {Leinenkugel’s Harvest Patch Shandy} gave it just the right amount of fall flavor, but you could choose any type of beer you enjoy. I’d also love to try this with some toasted pecans on top, or maybe some mini chocolate chips added to the batter. I mean, you can’t go wrong with chocolate…

So let’s clink glasses {or loaves?} because I can’t imagine having more to celebrate than the gift of another year!

Pumpkin Spice Beer Bread

Pumpkin Spice Beer Bread! Similar to traditional pumpkin bread in flavor and texture, this easy quick bread is made with seasonal pumpkin beer for a fun twist.

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Course Appetizer

Prep Time 15 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings 2 loaves

Author Dianna Muscari

Ingredients  

• 2 cups sugar
• 1 cup canola oil
• ⅔ cup pumpkin or seasonal beer {I used Leinenkugel's Harvest Patch Shandy. IT'S SO GOOD.}
• 2 teaspoons vanilla extract
• ¼ cup honey
• 4 large eggs
• 1 15-oz. can pumpkin
• 2 ½ cups all-purpose flour
• 1 cup whole wheat flour
• 2 teaspoons salt
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon pumpkin pie spice

For Glaze

• 1 cup confectioners' sugar
• 2 tablespoons pumpkin beer
• ⅛ teaspoon pumpkin pie spice

Instructions 

• Preheat the oven to 350 degrees. Prepare to 9×5 inch loaf pans by buttering or spraying with non-stick cooking spray. {You may also make 4 mini loaves if you prefer.}
• In a stand mixer {or in a large bowl by hand} beat together sugar, canola oil, beer, vanilla and honey until well-combined.
• Add eggs, one at a time, beating after each addition. Add pumpkin and mix until fully incorporated.
• In another bowl, whisk together flours, salt, baking soda, baking powder and pumpkin spice. Add flour mixture to pumpkin mixture, mixing until just incorporated.
• Divide batter evenly between prepared loaf pans {or mini loaf pans}, filling them 3/4 of the way. Bake at 350 degrees for 55 minutes to 1 hour and 10 minutes*, or until a wooden toothpick inserted in center comes out clean. {Note: If the top begins to brown to much, you can lightly place a sheet of aluminum foil on top to prevent over-browning.}
• Cool bread in pans on a wire rack 15-20 minutes before attemping to remove from pan. I prefer waiting until it’s cool enough to handle to ensure that it doesn’t crumble to pieces.

For Glaze

• Whisk all ingredients together in a bowl until smooth.
• Drizzle over cooled bread and allow to set.

Dianna’s Tips

Adapted from Southern Living

*For mini-loaves, decrease bake time to about 30-40 minutes or until a toothpick inserted in the center of a loaf comes out clean.