Simple, yet special, recipes for the home chef.

Quick Pumpkin Beer Bread

Quick Pumpkin Beer Bread - A simple homemade beer bread made with PUMPKIN beer! | foxeslovelemons.com

Culinary school didn’t teach me how to bake. OK, that’s not really true. My Baking class taught me how to bake . . .  in a restaurant. Of course, the purpose of culinary school isn’t to teach you to be a home cook, or a food blogger. It’s to teach you how to cook in a restaurant, so that’s exactly what they did. We used a live sourdough starter for all of the baguettes and bread loaves we made, and we had a (too nice) instructor who made sure to tell us when the dough was proofed enough, and when it should come out of the oven. Thus, very little of the skills I learned in that class translated to just baking a loaf of bread at home for my husband and I.

One of my New Year’s Resolutions for 2014 was to improve my yeast baking skills. Nine months later, I’m learning how to raise my first-ever yeast bread baby. I decided to start with a basic beer bread, but use pumpkin beer as the beer to be all seasonal and such. And honestly? It wasn’t nearly as hard as I was expecting. If I can do this, anybody can, trust me. Here’s how it went down.

Quick Pumpkin Beer Bread - A simple homemade beer bread made with PUMPKIN beer! | foxeslovelemons.com

The most important step of any recipe is the first step: gather your ingredients. Be all French about it and say you’re gathering you’re mise en place. Realize that you only need half the pumpkin beer for the bread, so you can drink the other half. Toast yourself that you’ve completed the first step.

Quick Pumpkin Beer Bread - A simple homemade beer bread made with PUMPKIN beer! | foxeslovelemons.com

Stir together some all-purpose flour and rye flour in a bowl. In a small saucepan, warm beer, water, honey and butter until the mixture is between 100 and 110 degrees F. Use your (preferably purple) kitchen thermometer to verify.

Quick Pumpkin Beer Bread - A simple homemade beer bread made with PUMPKIN beer! | foxeslovelemons.com

Whisk together warm beer mixture, some of the flour mixture, 2 envelopes Fleischmann’s® Active Dry Yeast, salt, caraway seed and garlic powder until smooth. Stir in additional flour until a soft dough forms.

Quick Pumpkin Beer Bread - A simple homemade beer bread made with PUMPKIN beer! | foxeslovelemons.com

And I knead you now tonight. And I knead you more than ever. Softly sing a bread-making-themed version of “Total Eclipse of the Heart” to yourself while you knead the dough for about 5 minutes or until it’s nice and smooth.

Quick Pumpkin Beer Bread - A simple homemade beer bread made with PUMPKIN beer! | foxeslovelemons.com

Shape the dough into a ball and press it into a greased baking pan. Cover it, put it in a warm place and go watch some bad TV while it rises for about 45 minutes.

 Quick Pumpkin Beer Bread - A simple homemade beer bread made with PUMPKIN beer! | foxeslovelemons.com

When you return, it will have magically doubled in size. Do a little dance, because so far, you are doing it right. Brush the dough with a little bit of melted butter and sprinkle it with pepitas (roasted pumpkin seeds), if you want.

Bake in a 375 degree F oven for 25 to 30 minutes or until the bread is baked through. Remove it from the pan and let it cool a little bit on a rack. But serve it warm and slather it with butter. Because warm bread + slathered butter is really what baking is all about. To tell you the truth, this bread was even better than my favorite brewery’s beer bread. Even if most of the pepitas fell off the top when I sliced it (oh well). Not too shabby for meeting my new year’s resolution, right?

NoKidHungry_campaign_10june2

While I had so much fun baking this bread last week, I know that not every family is as lucky as mine. All across America, families are struggling with hunger and children are often hit the hardest. That’s why Fleischmann’s® Yeast is launching the Baking A Difference campaign to benefit Share Our Strength’s No Kid Hungry® campaign.

If you like to mix up treats in the kitchen, then we challenge you to bake for someone you love and bake a difference. Consider hosting a bake sale to spread the word! Inspire family, friends, teachers, neighbors and others to get involved in the campaign. Collectively, we can all harness the power of baking recipes and bake a difference together to end child hunger in America. For more information, visit http://www.breadworld.com/NoKidHungry.aspx.

Quick Pumpkin Beer Bread - A simple homemade beer bread made with PUMPKIN beer! | foxeslovelemons.com

 

Quick Pumpkin Beer Bread

Yield: 1 loaf

Prep Time: 20 minutes plus proofing

Cook Time: 25 minutes

Ingredients:

  • 2-1/4 to 2-3/4 cups all-purpose flour, divided
  • 1-1/4 cups rye flour
  • 3/4 cup pumpkin ale
  • 1/2 cup water
  • 2 tablespoons honey
  • 1 tablespoon butter, plus additional for greasing pan and brushing on dough
  • 2 envelopes Fleischmann's® Active Dry Yeast
  • 2 teaspoons kosher salt
  • 1 teaspoon Spice Islands® Caraway Seed
  • 1/2 teaspoon Spice Islands® Garlic Powder
  • 2 tablespoons pepitas (roasted pumpkin seeds)

Directions:

  1. In medium bowl, stir together 1-1/2 cups of all-purpose flour and rye flour. In small saucepan, heat beer, water, honey and butter over medium-low heat until warm (100 to 110 degrees F).
  2. In large bowl, whisk together warm beer mixture, yeast, salt, caraway, garlic powder and 1-1/2 cups of flour mixture until smooth. With wooden spoon, stir in remaining flour mixture and enough additional all-purpose flour to make a soft dough. Knead on a lightly floured surface 4 to 6 minutes or until smooth.
  3. Shape dough into ball; place in greased 8-inch round pan, turning to grease top. Flatten dough to fit pan. Cover; let rise in a warm, draft-free place about 45 minutes or until doubled in size. Meanwhile, preheat oven to 375 degrees F.
  4.  Brush dough with melted butter and sprinkle with pepitas; lightly press pepitas into dough. Bake 25 to 30 minutes or until fully baked through. Remove from pan; transfer to wire rack. Let cool 10 minutes before serving warm, or cool completely.

Adapted from BreadWorld.com.

Making one of my recipes? Please let me know by sharing a photo on my Facebook page, or uploading to Instagram or Twitter with the tag #foxeslovelemons. It would make my day!

As a Become a Better Baker Blog Ambassador, this post was sponsored by ACH Foods through their partnership with One2One Network. Posts like this help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.

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25 Responses to “Quick Pumpkin Beer Bread”

  1. CakePants — September 9, 2014 at 3:03 pm

    How cool – I love the idea of baking with pumpkin ale! This bread looks super delicious and perfect for easing us into the season of pumpkin baked goods 🙂

    Reply

    • Lori Yates replied: — September 9th, 2014 @ 8:21 pm

      Haha yeah, no actual pumpkin was harmed in the making of this bread. I just don’t think I’m ready for *actual* pumpkin yet, considering it was still almost 80 degrees today. Let’s just ease ourselves in . . . 

      Reply

  2. Sophia @ NY Foodgasm — September 9, 2014 at 3:23 pm

    OMG pumpkin and beer— say no more!

    Reply

    • Lori Yates replied: — September 9th, 2014 @ 8:21 pm

      You got it, sister!

      Reply

  3. Anna — September 9, 2014 at 4:03 pm

    This sounds amazing and like something i’d make on a chilly wintery Saturday (which isn’t that far off for us Winnipeggers!). BTW, i totes adore your blog.

    Reply

    • Lori Yates replied: — September 9th, 2014 @ 8:23 pm

      Awww, thanks so much, Anna! I have a blogging friend in Calgary that got quite a bit of snow today, so it’s definitely not far off!

      Reply

  4. Laurie Stickney — September 9, 2014 at 4:36 pm

    Three things:

    1) DANGIT MARIE!  (You love your purple!)

    2) I really hope you were belting total eclipse of the heart in your kitchen!!  We should do that together next time I see you, haha

    3) This looks SOO GOOD!!

    Reply

    • Lori Yates replied: — September 9th, 2014 @ 8:24 pm

      1.) My world is so purple it’s ridiculous.

      2.) Yes, let’s make that Priority #1 when we see each other next. Turn around . . .

      3.) Thanks friend!

      Reply

  5. Susan — September 9, 2014 at 5:13 pm

    This bread sounds great.  I’m curious which pumpkin ale you used.  The only one I’ve had that I really love -that tastes just like good pumpkin pie -doesn’t come in bottles.

    Reply

    • Lori Yates replied: — September 9th, 2014 @ 8:28 pm

      Hi Susan! I used New Holland Brewing Ichabod Pumpkin Ale. New Holland is here in Michigan, and I’ve actually visited the brewery (and the restaurant there) several times. To be honest, I’m not a huge fan of pumpkin beers as far as drinking them (I ended up just having a few sips, but it wasn’t really my thing). However, my husband loves pumpkin beers, and this is one of his favorites. I just asked him about this one, and he says he likes it because it has the spices of pumpkin pie with a hint of pumpkin flavor, but it doesn’t overpower the flavor of the beer.

      Reply

    • Susan replied: — September 9th, 2014 @ 8:51 pm

      Thanks, Lori.  I’ve had something from New Holland, because we have a couple of their glasses in our collection.  I am grateful to know why your husband likes this pumpkin ale because that told me that it is definitely worth looking for.  The best one I’ve had, which I would describe the same way, is from BJ’s Restaurant & Brewhouse – it’s a chain, but they make fabulous beers.  One of the servers told us once that many people like to order that beer for dessert, with whipped cream on top…  Sounds like Ichabod is similar.  The next trick will be to find the beer in El Paso…

      Reply

    • hubstown replied: — September 24th, 2014 @ 12:12 pm

      Another good pumpkin ale is Southern Tier Pumpking Ale . . . If you can find it in a large bottle – usually only the Imperial vintage – you should buy it!  I promise it will be worth the purchase.  

      Reply

  6. Mary Frances — September 9, 2014 at 5:48 pm

    This looks so delicious! The perfect welcome to Fall (though I’m still clinging to my summer produce aaah!!)

    Reply

    • Lori Yates replied: — September 9th, 2014 @ 8:29 pm

      Haha me too, Mary! I’m still eating zucchini, corn and green beans at pretty much every meal 🙂

      Reply

  7. Deb@ Cooking on the Front Burner — September 10, 2014 at 10:30 pm

    Lori, this bread looks fantastic and so perfect for fall!!  

    Reply

    • Lori Yates replied: — September 15th, 2014 @ 10:01 am

      Thanks so much, Deb!

      Reply

  8. Zainab — September 11, 2014 at 12:23 am

    This looks really amazing! I do have a yeast phobia too but you make this bread look so easy 🙂

    Reply

    • Lori Yates replied: — September 15th, 2014 @ 10:01 am

      After the next few months, I think our yeast phobias will be gone, Zainab 😉

      Reply

  9. Nancy @ gottagetbaked — September 11, 2014 at 6:40 pm

    Nope, I haven’t done any pumpkin baking yet either. And I swore off pumpkin spice lattes a few years ago because I finally realized that they taste like crap (no offence if you love PSLs!). Using pumpkin beer in a bread I can totally get behind. Hopefully I’ll be FORCED to buy an entire six pack and will use just a bit for baking and the rest for toasting. Beautiful photos, Lori!

    Reply

    • Lori Yates replied: — September 15th, 2014 @ 10:02 am

      No worries, I’m definitely in camp anti-PSL. I mean, I guess I don’t have anything against them, I just don’t like them. I love how people think they have real pumpkin in them. Ummm….no. It’s just spices. And it’s debatable if it’s even real spices 😉

      Reply

    • hubstown replied: — September 24th, 2014 @ 12:15 pm

      Hey . . . I like PSLs . .. For about three weeks.  Then the spices become a little overboard and I lose interest.  Same with pumpkin beers – most just fall flat after you have had one six-pack.  But, I guess that is why they are seasonal. 

      Reply

  10. lynn @ the actor’s diet — September 12, 2014 at 1:06 am

    This recipe just SCREAMS FALL.

    Reply

    • Lori Yates replied: — September 15th, 2014 @ 10:02 am

      Thanks for stopping by, Lynn!

      Reply

  11. Kristi Rimkus — October 15, 2014 at 11:56 am

    It would never have occurred to me to use pumpkin beer. What a terrific idea!

    Reply

    • Lori Yates replied: — October 16th, 2014 @ 12:22 pm

      Thanks so much, Kristi!

      Reply

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