Pumpkin Beer Bread Recipe

Name: Pumpkin Beer Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cup Onion, Diced; 2 cups Button Or Crimini Mushrooms, Diced; 1 Tablespoon Olive Oil; 3 cups All-purpose Flour; 3 Tablespoons Sugar; 1 teaspoon Salt; 1 teaspoon Sage; 2 teaspoons Baking Soda; 12 ounces, fluid Pumpkin Beer, Room Temperature; 3 Tablespoons Butter, Melted

Servings: persons

1
Preheat your oven to 375 degrees F. After dicing up onion and mushroom, place them into a large non-stick skillet with 1 tablespoon of heated olive oil.
2
Heat mushrooms and onions over medium heat. After the onions have softened and become translucent and the mushrooms have shrunk and begun to brown, remove from heat, set them aside and allow them to cool.
3
In a large bowl, whisk together your flour, sugar, salt, baking soda.
4
In the middle of the mound of dry ingredients, create a well. Pour cooled mushroom mixture and beer into the well. Fold all ingredients together until just mixed. Do not over mix, this is a quick bread and should be lumpy.
5
Place the dough mound into a 9x5 inch non-stick loaf pan that you sprayed with non-stick spray.
6
Pour 1 1/2 Tablespoons of melted butter over the top of the loaf and bake for 35 minutes.
7
After the first 35 minutes, remove the loaf from the oven, pour the remaining 1 1/2 Tablespoons of butter over the top of the loaf and put it back into the oven for an addition 25-30 minutes, or until a toothpick comes out clean.
8
Let it cool in the pan (set the pan on a rack) for 15 minutes before removing the loaf from the pan to let it finish cooling on the rack.
9
Serve it while still slightly warm - and make sure to slather it in butter.

516

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1-1/2 cup Onion, Diced, 2 cups Button Or Crimini Mushrooms, Diced, 1 Tablespoon Olive Oil, 3 cups All-purpose Flour, and more.

Yes, Pumpkin Beer Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Beer Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions