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Pumpkin Spice Beer Bread

Barely adapted from Southern Living
Prep Time15 mins
Cook Time1 hr 10 mins
Cool Time20 mins
Total Time1 hr 45 mins
Course: Appetizer
Cuisine: American
Servings: 2 loaves
Author: The Kitchen Prep

Ingredients

  • 2 cups sugar
  • 1 cup canola oil
  • 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

Instructions

  • Preheat the oven to 350 degrees. Prepare to 9x5 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 ¾ 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.

Notes

*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.