Best 4 Pumpkin Ale Bread Recipes

PUMPKIN BEER BREAD

Steps:

• Preheat the oven to 350°F. Coat a 9×13 pan with nonstick spray and set aside.
• In the bowl of your stand mixer fitted with the paddle attachment mix the sugar, beer, honey and oil together on medium-low speed until combined. Add in the eggs, pumpkin, salt, baking soda, baking powder, and pumpkin pie spice and continue mixing on medium-low speed until smooth.
• Turn mixer to low and add in the flour and mix until just combined. Don't over-mix.
• Pour the batter into the prepared baking dish and bake for 50-55 minutes, or until set in the middle. If the cake starts to brown on top or around the edges too much, lightly tent the pan with aluminum foil.
• When the cake is done make the glaze. Combine the butter, sugar, water, and vanilla into a small saucepan over medium-low heat. Stir continuously until the butter is melted and the sugar is dissolved. Do not bring to a boil.
• Poke holes all over the warm cake using a knife and pour the glaze evenly on the cake while still in the pan.
• Allow the cake to cool completely before serving.

DOUBLE PUMPKIN-BEER BREAD

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray. Combine flour, salt, baking soda, cinnamon, pumpkin pie spice, and nutmeg in a bowl; set aside.
• Beat the sugar, canola oil, whole eggs, egg white, pumpkin beer, and pumpkin puree together in a large bowl until smooth. Combine chia seeds and water in a small bowl, then whisk in the chia seed mixture into the pumpkin mixture until smooth and well-blended. Gradually stir in the flour mixture into the pumpkin mixture. Mix until smooth. Pour batter into the prepared loaf pan, and layer the chopped walnuts on top.
• Bake in the preheated oven until a knife inserted into the center comes out clean, about 50 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

PUMPKIN BEER BREAD

Steps:

• Preheat oven to 375 degrees. Grease a 9x5-inch bread pan with cooking spray, or line with parchment paper.
• Stir flour, baking powder, salt, pumpkin pie spice, honey and pumpkin puree together in a large mixing bowl until combined. Slowly add in the beer, and stir until combined and smooth.
• Bake for 50-60 minutes, or until a toothpick inserted in the middle of the bread comes out clean. Let bread rest for at least 5 minutes before slicing.

PUMPKIN ALE BREAD

Steps:

• 1. Preheat oven to 350'F Grease two standard bread loaf pans. Set aside.
• 2. In a medium mixing bowl sift together: flour, baking soda, baking powder, cinnamon, nutmeg and salt to create your "dry mixture".
• 3. In a large mixing bowl cream sugar and sour cream with brown sugar until completely incorporated to create your "wet mixture".
• 4. Incorporate pumpkin puree into the wet mixture until smooth. Beat egg in a small bowl together with vanilla extract. Add egg mixture to wet mixture, beat until completely smooth.
• 5. Beat ale into wet mixture slowly. Beat for about 30-45 seconds to get the wet batter nice and light.
• 6. Slowly add dry mixture to wet mixture. Add it in 4ths, completely incorporating each 4th until dry mixture is completely incorporated.
• 7. Carefully fold cranberries and white chocolate chips into batter, being careful not to deflate the lightness of the batter as you fold.
• 8. Pour out into loaf pans evenly and bake for about 40 minutes, or until golden brown and center is set.
• 9. Cool breads completely on a wire rack when they are done baking. Do NOT turn the breads out of their pans until they are completely cooled. They are still cooking, even when they aren't in the oven.
• 10. To make the glaze: Melt white chocolate with butter in a double boiler, or in a glass bowl over simmering water, stirring continuously to keep from burning.
• 11. Bring ale to a boil, take off heat then stir in vanilla. Let ale sit for 2 minutes off of heat, then stir in powdered sugar.
• 12. Slowly stir ale mixture into melted white chocolate, make sure ale is not hot, but just barely cool by the time you incorporate it, otherwise your white chocolate will turn liquid.
• 13. Add additional powder sugar if the glaze is too thin to help thicken it up. Otherwise it should thicken up by itself as it cools. Pour glaze over bread. It can be stored up to 5 days.