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Pumpkin Beer Bread

I am not sure if there is still time for pumpkin recipes, but I am definitely not ready for the pumpkin season to end and have a few more to share before we wrap this all up. Personally I eat pumpkin all year long, stocking up on during the season. But I know for some people we have definitely hit pumpkin overload. Today’s recipe is an extremely simple one that pleases both pumpkin and beer lovers. The pumpkin flavors are not overwhelming and just add a nice pumpkin note in the background, along with some great rich flavors from the beer. A quick note about this bread, it is not very sweet on its own and is actually more on the savory side like a beer bread rather than a sweeter pumpkin bread. If you want a sweeter bread consider adding more honey, some mashed bananas, or top with the bread with something sweet.

Pumpkin Beer Bread
Servings: 12
Serving Size: 1 slice
Nutritional Info: 172 calories, 1.7g of fat, 31g of carbohydrates, 1.9g of fiber, 4g of protein, 6.9g of sugars
Weight Watchers® PointsPlus®: 4 *

Ingredients

  • 1 cup whole wheat flour
  • 2 cups all purpose flour
  • 1/4 cup honey (or 1/2 cup brown sugar)
  • 1 tsp. salt
  • 3 tsp. baking powder
  • 1 tsp. pumpkin pie spice
  • 1 15 oz. can pumpkin
  • 1 12 oz. pumpkin beer
  • 1/4 cup pumpkin seeds

Instructions

  1. Preheat the oven to 375 degrees. Spray a 9 X 5 inch bread pan with cooking spray or line with parchment paper.
  2. Whisk together the flours, salt, baking powder, and pumpkin pie spice until there are no lumps.
  3. Stir in the pumpkin puree,honey/brown sugar, and pumpkin beer. Stir together until combined. It will be thick and sticky.
  4. Pour into the bread pan. Top with pumpkin seeds.
  5. Bake for 45-55 minutes until cooked through.

* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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I’m Kristen and I couldn’t be happier you are here. You will find a variety of healthy and delicious recipes that will not only taste great, but help you fit in your favorite jeans.

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4 Response to Pumpkin Beer Bread

  1. Dina on November 14, 2013

    I’ve never tried pumpkin beer. I love how easy this recipe is on the sweeteners! I am pinning it to try. Thanks!

    Reply
  2. Cheryl on November 15, 2013

    I made this last night. So good!!! It took longer than an hour actually, but the end result was so yummy. Perfect alongside my friends pumpkin chili that she made.

    I didn’t have pumpkin seeds (and neither did my closest store) so I ended up putting walnuts on top. Next time I would actually leave off the nuts/seeds, because with the longer cooking time they started to burn.

    Also, it was hard to find a pumpkin beer since most of the beers have switched over to their winter/holiday flavors. But, I used the Shock Top Pumpkin Wheat, which worked out great. I imagine any Octoberfest beer would also work good.

    Reply
  3. Vicki on November 16, 2013

    I’m so disappointed! I usually have great success with your recipes. I followed the recipe exactly, using honey. I baked it for 55 minutes. It looked beautiful. However, after cooling for a few minutes, it fell flat. I cut into the end of it and it was still moist. I put in back in the oven for another 30 minutes but it didn’t improve it at all. Just the crust is edible the rest is still wet batter. I wanted to let you know in case the flour amounts or other ingredient amours were incorrect.

    Reply
  4. Kristine on November 17, 2013

    Your ingredient says baking powder, however in the instructions it says baking soda. Which is the correct ingredient? I made it tonight with the powder and although it rose well, I baked it for over an hour and the inside is still rather wet/doughy. Great taste though and I used regular beer.

    Reply

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