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Pumpkin Beer Bread Pumpkin Beer Bread with pepitas Pumpkin Beer Bread recipe  Pumpkin Beer Bread recipe Pumpkin Beer Bread Remember how I mentioned earlier this month that we have a bunch of pumpkin recipes for you? Well we do…like lots. So I hope most of you are pumpkin lovers out there, because we’re not nearly done with the pumpkin madness! Today we have this pumpkin and Manchego beer bread. With so many sweet pumpkin breads out there I thought it would be fun to create a savory pumpkin bread…a quick bread though, because today we’re aiming for tasty and easy…very easy. I really like this as a snacking or ‘soup dipping’ bread. I don’t know if it would make the best sandwich bread because although it’s quite dense it’s not super sturdy. It does though make a killer grilled cheese. The buttery,cheesiness and toasting pretty much alleviates the cracking sitch. It’s awesome. I may have made myself two (okay fine three, ugh) grilled cheeses, back to back to back, with this bread because they were so good and I was inhaling them down in seconds.

Although I went a little crazy over the grilled cheeses made with this bread my favorite way to eat it is cut into thick slices, lightly toasted with a smear of softened European butter (and occasionally a small drizzle of honey). Although this is a savory bread loaded with cheese the bread isn’t heavy (in flavor) and cheesy. Both the pumpkin and Manchego flavor come through nicely, but subtly. The pepitas on top aren’t necessary, but really love the texture. I’ve also made this topped with a mix of sesame seeds, sunflower seed, poppy seeds, AND pepitas. So good.

If you guys are thinking you want to make this bread and would like a soup pairing for it, I really enjoy eating it with this creamy roasted tomato basil soup, but I bet it would also be pretty awesome with our pumpkin and beer cheese soup, especially if you just want to double up on the pumpkin action. Enjoy! xx, Jenny

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Pumpkin and Manchego Beer Bread
Makes 1 (9”x5” loaf)

2 1/2 cups all purpose flour
1 1/2 tablespoons pure cane sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
8 ounces pumpkin ale
1/2 cup pumpkin puree
1/2 cup unsalted butter, melted and cooled
1 large egg, lightly beaten
3 ounces (about 2/3 cup) grated manchego cheese
1/4 cup raw pepitas

1. Preheat oven to 375°F. Lightly grease the loaf pan and set aside.
2. Place flour, sugar, baking powder, salt, ground cinnamon, ground ginger, and ground nutmeg in a mixing bowl and whisk together.
3. In a small mixing bowl whisk together butter, pumpkin puree and egg.
4. Create a small well in the center of the flour mixture and add beer and pumpkin mixture. Stir together until the dough just comes together. Do not over mix! (if there are small flour pockets, gently stir them away; a couple remaining flour pockets are okay). Fold in the cheese until just combined.
5. Pour mixture into a prepared loaf pan and bake for about 1 hour an 15 minutes to 1 hour and 20 minutes, or until a toothpick comes out clean when inserted into the center of the loaf.
6. Remove loaf from pan and allow it to cool until just warm to the touch (about 1 hour and 30 minutes), before slicing.
7. Slice and serve with whipped butter, if desired.


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  1. Ashley @ Big Flavors from a Tiny Kitchen Not Specified Not Specified

    Gorgeous, as always! This looks like it would be perfect for an autumn day.

  2. Karishma Not Specified Not Specified

    I love that you did a savory pumpkin bread! This sounds fabulous with a hot cup of soup. Definitely trying!

  3. Marissa Not Specified Not Specified

    My goodness this looks amazing! You’re right, there are so many sweet pumpkin bread recipes out there and you rarely (if ever?) see a savory version. And I LOVE the idea of using it for a grilled cheese.

  4. Britton Not Specified Not Specified

    This looks amazing! How much butter goes in the batter and how much goes over the top before cooking?

  5. Kristin Not Specified Not Specified

    Looks great! When do you add the cheese?

  6. Christina @ but i'm hungry Not Specified Not Specified

    Now THIS is a pumpkin bread recipe that I can get behind. I like pumpkin, but so many pumpkin recipes strike me as not really making sense, if you know what I mean. This sounds to die for!

  7. Natasha Not Specified Not Specified

    love love LOVE blue moon’s pumpkin ale, and what a good combination it would be to have with a piece of this toasty sucker. xx

  8. Abby Not Specified Not Specified

    I want this now… Temps have finally dropped in Md and I am ready for pumpkin.

  9. Millie l Add A Little Not Specified Not Specified

    This looks super cute with the pumpkin seeds on top!! And the colour is so cool!

  10. Susan Moller Not Specified Not Specified

    Looks great but the logo has wiped out the amount of flour to use! So please let me know. Would love to try it

  11. The Blonde Chef Not Specified Not Specified

    Bring on the pumpkin! But seriously, I’m so happy you guys are still on the pumpkin ALL the things train. Because I haven’t pinned nearly enough recipes! Keep the awesomeness coming!

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  14. jenna @ just j.faye Not Specified Not Specified

    I love beer bread, but have never made it with pumpkin. Love this idea!

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  16. Alis Not Specified Not Specified

    O.M.G! Just made this! Smelled so good in the kitchen and it tasted so amazing! Thank you so much for this recipe! Made it with some home made pumpkin purée. I’m definitely going to make this again! <3