Wednesday, September 7, 2011

The Beer Buddha's Drunk Pumpkin Bread Recipe

Pic stolen from somewhere on the internet

Recently here in New Orleans we've been experiencing a nice little fall weather preview with the temperatures in the low 80s during the day and mid 60s at night. This beautiful weather has awakened the fall loving beast inside me and had me yearning for pumpkin. Pumpkin in any form. Pie, cookie, beer, bread. Whatever. I just wanted some goddamn pumpkin something. I needed it.

Yesterday I took a trip to Steins Deli to pick up some of the recently released Brooklyn Post Road(which is their pumpkin beer)in the hopes of satiating my pumpkin craving. I grabbed two just in case. Today I started thinking. Yes, that can be dangerous. I started thinking about baking. Even more dangerous. Baking. Pumpkin. Beer. It only made sense to combine the three. Every year around this time I like to make pumpkin bread anyway and I haven't made it before using pumpkin beer so it seemed a no brainer. Double up on that pumpkin ya heard!

I basically took a pumpkin bread recipe I found on the internet a couple years ago and have been using and added my own twist to it. Beer. I also screwed with some of the other ingredients as well as I'm sure most of you do after a while. To suit your own taste right? Well here is the recipe if you want to try it! Enjoy!

The Beer Buddha's Drunk Pumpkin Bread
(This will make 2 9”x5” loaf pans)


3 cups all-purpose flour
2 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground nutmeg
1/2 tsp salt
1 tsp baking soda
1/2 tsp baking powder
3 cups granulated sugar
1 cup butter or 2 sticks
3 large eggs
1 16 oz can of pure pumpkin
1 cup of pumpkin ale of your choice


1. Preheat your oven to 350˚F and spray loaf pans with a nonstick cooking spray or get freak nasty and butter 'em down.

2. Get a medium size bowl and mix the flour, spices, salt, baking soda, and baking powder and set it aside.

3. Grab another medium size bowl(or the bowl for your fancy stand up mixer) and put in the sugar. Melt butter for about 30 seconds in microwave until soft. Add to the bowl along with the sugar. Add the eggs. Mix these three together on medium speed until fluffy(about 2 minutes). Add the pumpkin and the beer and combine well. Drink rest of beer.

4. Add the dry ingredients slowly and mix gently until you reach a batter like consistency.

5. Pour batter into the loaf pans. Bake both for about one hour. Use the toothpick or knife test. If you don't know what these are you shouldn't be baking.

6. Pair with your favorite pumpkin beer and enjoy!


The Beer Buddha

1 comment:

Anonymous said...

That looks awesome!! I haven't picked up any pumpkin ales yet....soon. Will veganize this and make it :)