This rustic bread is everything you imagine it to be, and then some. With a combination of pumpkin, beer and bread there’s really no going wrong. It has a thick, buttery crust with an inside so soft and moist that I (almost) don’t even mind using the word moist. I sliced mine up with some homemade peach cardamom jam, but pumpkin butter spread on top would be just as delicious.
Pumpkin Beer Bread (adapted from My Baking Addiction)
3 cups self-rising flour
1/3 cup sugar
1 teaspoon kosher salt
12 ounces pumpkin ale (I used Buffalo Bill’s Brewery)
2 tablespoons melted butter
- Preheat the oven to 375 degrees F.
- Butter an 8×4 inch loaf pan and set aside. In a large bowl, combine the flour, sugar, salt and beer; mix well. The mixture will be sticky. Pour into the loaf pan and bake for about 50-55 minutes.
- At the last three minutes of baking, remove from oven, brush the top of the loaf with the melted butter and return to oven for the final three minutes of baking.