SRC: Harvest Pumpkin Ale Bread

Time for November Secret Recipe Club!

 Secret Recipe Club

This month I received Heather's blog Join Us, Pull Up a Chair.  I was really excited to read Heather's recipes because a lot of them were right up our ally. Since we are smack in the middle of fall I was hoping to find something seasonal to make.  I came across her recipe for Harvest Pumpkin Ale Bread and immediately started drooling.  Pumpkin + Beer = my happy place.  Heather's recipe is wonderfully easy and the bread is absolutely delicious. I brought this to my family for football Sunday and it was happily gobbled down by adults and kids (Kellen couldn't eat it fast enough!). The original recipe uses Sam Adams Oktoberfest, but I used Pumking Ale...perfect excuse to crack one open! Thank you Heather for a wonderful new recipe!  


1/2 cup sugar
1/2 cup light brown sugar
1/3 cup canola oil
2 eggs
1 cup pumpkin beer puree (recipe below)
2 cups flour
1 tsp salt
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg

Pumpkin Puree
1/2 15 oz can pumpkin 
1/3 cup sugar
1/2 bottle beer (6 fl. oz.)
1 tsp pumpkin pie spice

Slowly stir to combine all the ingredients. Divide puree into two containers. You'll use one now and the other should be refrigerated in an air-tight container to make a second loaf.


Preheat oven to 350 degrees. Spray a 9x5 loaf pan with non-stick spray.

Using a stand mixer (you could use hand as well), mix the sugar and oil till smooth. Slowly add in the eggs, one at a time. Once combined, stop the mixer and add the pumpkin puree. Turn the mixer to medium-low and run for 5 minutes to fully combine the wet ingredients.

In a large bowl, combine the flour, baking soda and spices. Add the dry ingredients to the wet mixture and mix slowly on low until well combined.

Pour the mixture ´╗┐in the prepared pan. Bake for 60-65 minutes or until a toothpick inserted in the center comes out clean. Remove from pan and completely cool in the pan.

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