Pumpkin Beer Bread with Pumpkin and Honey Butter

pumpkin-beer-bread-with-pumpkin-butter

One of the first regional foods I made when I moved to Colorado over 25 years ago had nothing to do with chiles or fajitas; elk or antelope. Nope…it was for Coors Beer Bread. I had never seen nor heard of a bread made with beer and though I was not a big fan of beer I couldn’t discount the following:

  1. I heard it was both simple and great; two big pluses!
  2. It was in a local Junior League cookbook that had thus far never failed me (Colorado Cache).
  3. It included Coors Beer. Now way back then Coors was special. It was only shipped as far east as the Mississippi River so it had it’s own ‘cache’ as a result.

Pumpkin Beer Bread with Pumpkin and Honey Butter

Over the years I pretty much stuck to the original recipe; the fun started when I began trying different beers. Coors is now available everywhere (probably even in China) so it has lost that ‘hard to find’ charm so I’ve had no problem swaying from the original. I’ve had fun using Guinness, Raspberry Wheat and other regional favorites over the past several years. For this season, well, it seem appropriate to do something, um, well, seasonal! What could be more perfect than Pumpkin Beer? I’m still not a big beer drinker but I sure enjoyed the bread from this beer. A little brown sugar, a lot of butter and a spread made from pumpkin, butter and honey? OK, I give…Fall is definitely here! Speaking of a lot of butter? The butter in the recipe is melted and some is poured into the pan before the batter is put in and the rest is poured over the top of the bread and sort of bakes in. Do you know how amazing it is that these photos do not have little chunks I thought you would  not notice picked off the top? I behaved…or at least I can say I did since my photos don’t say otherwise!

pumpkin-butter

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I just bought some Pumpkin Butter from a local farmers market; it’s not the same as the spread I made but it was sure good on the bread too. Thinking it’s time I tried making my own now, right?

I’ve included this recipe in this weeks Food Network #FallFest; take a moment to peek at all of the other wonderful pumpkin dishes lined up for you today:

 

Napa Farmhouse 1885: Thai Pumpkin and Coconut Soup
Red or Green: Pizza with Red Chile Pumpkin Sauce, Black Beans and Fresh Corn
Devour: Easy Pumpkin Cream Sauce
Feed Me Phoebe: Creamy Vegan Pumpkin Soup
Virtually Homemade: Starbuck’s Pumpkin Spice Frappuccino
Weelicious: Pumpkin Cinnamon Rolls
The Lemon Bowl: Healthy Baked Mac and Cheese with Pumpkin
The Heritage Cook: Chile-Pumpkin Hummus
Dishing: Pumpkin Browns/ Pumpkin Hash Browns
In Jennie’s Kitchen: Pumpkin Scones
Cooking With Elise: Hearty Pumpkin Pasta
And Love It Too: Paleo Pumpkin Pie Oatmeal
Blue Apron Blog: Baked Pumpkin Stuffed with Millet and Caponata
Dishin & Dishes: Pumpkin Pancakes with Maple Cinnamon Pecan Syrup
Domesticate Me: Harvest Pumpkin Soup with Candied Bacon
The Sensitive Epicure: Pumpkin Panna Cotta with Pumpkin Seed Brittle
FN Dish: Cook Pumpkin from the Patch
Taste With The Eyes: Sweet and Spicy Pumpkin Apple Soup with Dried Fruit, Pine Nuts and Ancho Chile
Creative Culinary: Pumpkin Beer Bread with Pumpkin Butter Spread

Yield: 1

Pumpkin Beer Bread with Pumpkin, Butter and Honey Spread

Pumpkin Beer Bread with Pumpkin and Honey Butter
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

For the Bread:

  • 1/2 C butter
  • 3 cups flour
  • 4 1/2 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp cinnamon
  • 1 Tbsp Honey
  • 3 Tbsp Brown Sugar
  • 1 (12oz.) bottle of beer (Pumpkin Ale)
  • 1/2 cup walnuts, toasted, cooled and coarsely chopped

For the Pumpkin and Honey Butter:

  • 1/2 cup softened butter
  • 1/4 cup pumpkin
  • 2 Tbsp honey
  • 2 Tbsp brown sugar
  • 1/4 tsp ground cinnamon
  • 1 pinch sea salt

Instructions

  1. Preheat oven to 350 degrees F.
  2. Melt butter and pour enough into 9 x 5 inch loaf pan to coat bottom.
  3. In large bowl, mix flour, baking powder, salt, cinnamon, honey, sugar and beer. Add chopped nuts and just briefly combine.
  4. Spoon dough into butter coated loaf pan. Pour remaining butter over the top.
  5. Bake until bread is a light golden color (50-60 minutes).
  6. Let stand 10 minutes before cutting with a serrated knife.
  7. Try not to eat the entire loaf while standing in front of the stove.
  8. Serve with the Pumpkin and Honey Butter Spread

To Make the Pumpkin and Honey Butter Spread:

  1. Beat the butter until soft and fluffy. Add the remaining ingredients and mix well. Spoon into crock to serve. Refrigerate leftovers.

 

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36 Comments

    1. One the cache was gone it just really became a light sort of beer; you can use anything you want but it’s a great quick bread with a yeast bread texture.

  1. From the title I thought there would be pumpkin AND beer in the cake, but I see that it’s pumpkin beer. I love breads (and cakes) that have some beer, especially dark beer, and this one looks good, too. My brain has gotten started on that bread with both pumpkin and ale, though, perhaps I’ll have to see what I can come up with.

  2. Okay so now I am on the search for Pumpkin Beer and I’ll bet you I’ll find it in Nantes! This bread looks outrageous and too good not to make! And I have made spiced honey butter but not with pumpkin. Ah, I love your way of looking at autumn!

    1. Even if you can’t find pumpkin beer, try the beer bread…it is SO good! I made more last night with regular beer and no walnuts and we devoured it.

  3. I have never tried beer bread before, it sounds good! The pumpkin butter spread sounds great too! I think I would have a hard time not eating this standing at the stove!

    1. I made some more last night with just regular beer and it was also as good as I remembered. It’s fun to make; easy and surprising how good it is Jayne!

  4. I make a lot of bread but I’ve never made beer bread. This loaf looks wonderful. I was wondering if you ever had bread fails with your issues baking in high altitude.

    1. You must try it Paula…it’s like making a quick bread with yeast bread results! Oh sure I’ve had every fail imaginable…if it’s something that rises I’ve had fails! I’ve found the easiest fix for me is to raise the oven temp a bit from the directions I cite in recipes. The issue arises when something rises too fast in our thinner air and then falls before the dough sets…raising the temp has it set sooner and can prohibit the fall…usually. 🙂

  5. I always really enjoy beer bread and this one sounds like something special. I love that you used pumpkin ale and adore that this is a sweeter bread. I think I’ve only had savory beer breads. I’ll definitely be giving this a try soon.

    1. It not real sweet even the the changes I made; thought the butter spread might push it that way a bit. Everyone loved it!

  6. Hi Barbara – oh this bread sounds fabulous. Beautiful autumn-y photos too.
    I remember when Coors was “special.” We would go on a ski trips to Aspen, and bring back Coors for our dorm buddies at U of Illinois.
    Lori Lynn

    1. I’m not either Sylvie…but when it’s turned into bread, well, it’s hard to describe but it’s not really all that strongly reminiscent of beer. Slightly and yeasty…and so good!

    1. Not a very strong pumpkin flavor because the bread itself doesn’t have any…just the beer; so I loved it!

    1. I thought it was the season and then today winter came for a visit. Brrrr!! Have fun this weekend with the party girl!

  7. Unlike the rest of the world apparently, I am not a huge pumpkin fan unless it is pumpkin pie ice cream from Baskin Robbins (go figure), but this looks so good I might be convinced to take a big bite, or five. This looks so good.

    1. I’m with you Karen; it’s not something I start to crave come the first hint of fall…making this bread with pumpkin beer kept it subtle as did the small amount in the butter. I think I like it best in savory applications and this was more that. It was good!

    1. I will confess I might have had at least one spoonful…it’s been great on this bread and corn muffins and just plain toast and…well, you get my drift right? 🙂

  8. I remember when Coors was “special” and was so excited to finally taste it. Well, if you like light-bodied, there you go! Great marketing, though. And great looking pumpkin beer bread! We’ve been making a ton of beer bread lately, and currently are using pumpkin age too – super flavor. Need to try pumpkin butter spread – great idea.

  9. Did your farmer’s market pumpkin butter have a kick to it with chiles included or is that just the name of the company who makes the pumpkin butter? Your creation looks perfect for fall. I just had toast with butter and honey and the idea of adding pumpkin as well is a good one!

    1. We thought it might when we first picked it up but actually thankful it was ‘just’ regular pumpkin butter. We found it at a stand right by Tagawa Gardens on Parker Road. Bushel baskets of Hatch green chiles they’ll roast for you and then a whole bunch of other fresh canned products; some with chiles and others without.

    1. Sips are good…I think like everything else it’s all about moderation! I was surprised at how much I really liked just the beer. I must be growing up…or at least drinking some good beers? 🙂

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