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Pumpkin Vegan Beer Bread

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Pumpkin Vegan Beer Bread

 

It’s true. Fall is way more than over (winter too, hooray!) and with it went all things crisp, cozy, and pumpkin. But really, I’m perfectly alright with this. I love the warm weather, so let’s get to getting with this spring business! 

That being said, we all know how the food blog world operates. As soon as October hits it’s all pumpkin stuffed, pumpkin flavored, and pumpkin-fied everything under the sun. In this flurry of pumpkin saturated recipes that I had make right this second before pumpkin season fades into gingerbread season, I bought more pumpkin laden food stuffs to last until I myself would turn orange. This logically included canned pumpkin and pumpkin beer.

Pumpkin Vegan Beer Bread

 

Fast forward to April, now we are transitioning into pastel frosting and salad season and I still have a sad can of pumpkin and a lonely bottle of pumpkin beer hanging out in my kitchen. Alas, it was time to use them! This is my last goodbye to the dark winter months and hello to the bright, longer spring  days. Feel free to substitute your favorite variety of beer in place, I just happen to be lucky enough to live walking distance to a wonderful brewery, so any variation will suffice for this bread.

Also, this is probably one of the easiest recipes I’ve ever made. Stir, plop, bake, slice. This bread this even better toasted as well.

Have a lovely weekend, I’m off to celebrate my absolute best friend’s birthday this weekend, enjoy!

Pumpkin Vegan Beer Bread

 

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Pumpkin Beer Bread

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Ingredients

Scale
  • 1 1/2 cups whole wheat flour
  • 1 1/2 cups all purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon Kosher salt
  • 3 tablespoons agave nectar
  • 12 ounces beer (your choice)
  • 3 tablespoons Earth Balance (or regular butter, melted)
  • 1 can pumpkin (not pumpkin pie mix)

Instructions

  1. Preheat oven to 375°F. Spray a loaf pan with non-stick cooking spray, set aside. In a medium bowl combine all ingredients until flour is completely incorporated. Pour batter into loaf pan and bake for 45-60 minutes, checking frequently until knife inserted in middle of loaf comes out clean.

 

adapted from Dine and  Dish

 

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Comments

  5. Pumpkin and beer are two of my favorite things! And I will confess to having made a “pumpkin” pie with the last of my frozen squash last week 😉

    Reply

  6. This was a great reminder for me to check my pantry and sure enough I have three cans of pumpkin that I bought last fall. And that’s exactly why I appreciate bloggers making pumpkin recipes in April!

    Reply

  13. I love pumpkin and am happy to eat it any time of the year! This looks delicious!
    Just came across your blog, it’s lovely! 🙂

    Reply

  15. Hi! I can’t resist asking about this… I am a pretty darn good little vegan baker/chef and have tried this recipe twice now… both have failed! I keep testing it with a knife while it bakes and every time it comes out with a very thick, dense coating of dough schmeared on it… so I bake it longer. And longer. And longer. The test results on a clean knife never improve so I end up taking it out to avoid drying it out too much, and this is after about 80-90 minutes (covered in foil by then, to keep it from burning). I let it cool in the pan, then when I slice it, the bottom inch or so is nothing but heavy, wet dough. Has anyone else had this happen? The flavor is amazing and I would love to have it be a success!

    Reply

    • Hi there! I’m glad you told me you were having problems, this is always good to know! So just a few things:
      1. I baked mine in a glass baking dish (loaf pan), so I believe this causes the bread to bake faster. So it might depend on what type of dish you are using.
      2. I also have a gas oven, so I’m not sure if convection or conventional would affect the time as well, but it’s a thought!
      3. The only other suggestion I can think of is to possibly halve the recipe and try it that way, since it is such a thick and dense bread on its own.

      I hope any of these help and please let me know if you come up with the solution, I would love if you could come out with a success!!

      Reply

  16. Hi! Yes, I use a glass dish and I have a gas oven… I was wondering if I did 1/2 the pumpkin, if that would work. Everything else seems so perfect! The way it rises, the crusty top that splits beautifully… but it seems to me that maybe there’s too much moisture and if I take out some of that dense pumpkin, it would help. I will report back! 🙂

    Reply

      • You’re so sweet! You don’t have to… apparently I am the only one having an issue! It just tastes soooo yummy, that I am dying to master it before fall gets here!

  18. i recently been looking for a vegan beer bread recipe but then came across this one – sounds even better! i may sub molasses for the agave and add some pumpkin pie spices to make it like a pumpkin/beer/gingerbread! whoo-hooo!

    Reply

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Hi, I'm Abby and I love all things sweet, with a vegan twist! If you have a craving for rich chocolate cake or love a flaky croissant as much as I do, you're in the right place.

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