Home » Pumpkin Week: Vegan Pumpkin Beer Bread

Pumpkin Week: Vegan Pumpkin Beer Bread

Kitchen Overlord's Vegan Pumpkin Beer Bread

There are three things every red blooded American enjoys; beer, pumpkin flavor, and easy recipes that make you look like a TV chef. This seasonal recipe combines all three into one disgustingly delicious mix.

Vegan Pumpkin Beer Bread

2 cups whole wheat flour
1 ½ cups bread flour
1 tsp garam masala or pumpkin pie spice
1 tsp cinnamon
1 tsp salt
1 tbsp baking powder
1 tsp baking soda
1 cup pumpkin puree
¼ cup honey
¼ cup canola oil
1 12-oz bottle pumpkin beer

To make this nearly foolproof quick bread, start by combining all the dry ingredients. That means the whole wheat flour, bread flour, garam masala or pumpkin pie spice, cinnamon, salt, baking powder, and baking soda. Really mix them together until you have a single, powdery mass.

Now add all your wet ingredients. That means dump in the canned pumpkin puree (not canned pumpkin pie filling. This stuff should just be straight up pumpkin), honey, canola oil, and a bottle of your favorite seasonal pumpkin beer.

Beat it like you’re angry at the seasons for changing so quickly.

Once you have a submissive dough, divide it between two small (1 pound) loaf pans.

Bake it at 375F for 50-55 minutes, or until a toothpick inserted into the center comes out clean.

Once this cools, serve it with fresh honey butter (2 parts butter, 1 part honey, a dash of salt), leftover cranberry sauce, or a simple drizzle of maple syrup.

A lot of people think they don’t like beer bread because of the distinctly yeasty smell combined with the cake-like density of the slices. While this one is still dense, the pumpkin and spices completely eliminate that raw, yeasty, spilled beer smell so you’re left with what feels like a rustic loaf of autumn bread ready in only an hour, including prep time. It’s like a holiday miracle.

Normally, I recommend against using this for sandwich slices, but in a freak kitchen accident, I ended up smearing a warm slice with peanut butter and my bloody banana guts. I’m not sure if I had a heart attack or an out of body experience at that moment, but my taste buds are sure they met their God.


If you’re not vegan/cooking for vegans, go ahead and substitute melted butter for the canola oil. While you’re at it, add two eggs and ¼ cup bread flour. This will make your bread fluffier while also giving it a richer mouthfeel.