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Beer Bread

Easy Pumpkin Beer Bread

A buttery, golden-crusted quick bread made with five simple ingredients. No yeast, no kneading, and no rising time. Perfect alongside a big bowl of fall chili.
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Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • ¼ cup honey
  • 1 12-ounce bottle pumpkin beer
  • ½ cup 1 stick salted butter, cut into approximately 16 slices
  • Cooking spray for the pan

Equipment

  • 9x5-inch loaf pan

Method
 

  1. Preheat your oven to 375°F. Generously coat a standard 9x5-inch loaf pan with cooking spray.
  2. In a large mixing bowl, combine the flour and baking powder. Stir briefly to distribute the baking powder evenly.
  3. Add the honey and pumpkin beer. Using a wooden spoon, gently stir until just combined and no dry streaks of flour remain. The batter will be thick and lumpy. Don't overmix!
  4. Transfer the batter to the prepared loaf pan and gently smooth the top.
  5. Arrange the sliced butter evenly over the top of the batter.
  6. Place the loaf pan on a rimmed baking sheet to catch any butter that might bubble over. Trust me, friends, your oven (and your smoke detector) will thank you. Pop the whole thing onto the middle rack.
  7. Bake for 35–40 minutes, until the top is beautifully golden brown. Insert a toothpick into the center to check for doneness. If it comes out with wet batter, give your bread a few more minutes. We want a tender loaf, not a doughy middle.
  8. Remove from the oven and allow the bread to rest in the pan on a cooling rack for 5–10 minutes.
  9. Carefully loosen the edges if needed, remove the loaf from the pan, and transfer to a cooling rack. Slice and enjoy!

Notes

Pumpkin beer can be replaced with another beer of your choice. The beer's flavor will influence the finished loaf. Keep a close eye on the bread toward the end of baking, and allow additional time if the center is still wet.