As a lover of everything pumpkin (which you may have guessed from the pumpkin recipes I continue to make) I bought a case of Leinenkugel’s Pumpkin Ale. Though I enjoyed it, I don’t drink beer very frequently. I found a way to use at least one of the bottles left over.
I had never baked bread when I first made this. All I knew about bread was that they require yeast and some proofing time, or things like “starters.” Fortunately, this is not that kind of bread!
- 12 oz. pumpkin beer (one bottle)
- 3 cups flour
- 1/4 cup sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 stick butter, melted and divided
- 3/4 cup canned pumpkin
- 1 Tbsp molasses
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp ginger
- 1/8 tsp cloves
- 1/8 tsp allspice
1) Preheat the oven to 350 and lightly grease a 9×5 in. loaf pan.
I usually spray the pan with Pam then use a paper towel to make sure everything is coated and wipe out the excess.
2) Pour the pumpkin beer into a sauce pan and whisk vigorously for 1-2 min. (without heat) for flatten the beer.
3) Heat over medium until boiling, whisking occasionally to help keep the foaming down. Reduce by half (for about 15 min.) and set aside to cool slightly.
5) In a smaller bowl (or the pan you used to flatten the beer), whisk together the beer, 2 Tbsp melted butter, canned pumpkin, molasses, and ground spices.
6) Add the pumpkin mixture to the dry ingredients. Mix with a spoon until no dry ingredients are left.
Don’t use a whisk like I did! This is not a batter, it’s a dough. It will get stuck to everything.
7) Pour half of the remaining melted butter into the loaf pan.
8) Put the dough into the pan and drizzle the remaining melted butter over the top.
Final Thoughts: Isn’t it beautiful? I love the amber color. It was a nice mild flavor with hints of beer, spice, and pumpkin, but none overpoweringly so. If you really want a tasty snack, slather it with apple butter!