Doubling the pumpkin by adding pumpkin beer puts a little twist on your typical pumpkin bread recipe. Pumpkin beer and chia seed create an incredibly moist and flavorful bread. It is always fun to explain what's hidden inside too! Chia seed gives a boost of added nutrients, while the leftover beer is great for sipping while you bake! The perfect fall-infused bread!

Recipe Summary

prep:
15 mins
cook:
50 mins
additional:
1 hr
total:
2 hrs 5 mins
Servings:
12
Yield:
1 9x5-inch loaf
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray. Combine flour, salt, baking soda, cinnamon, pumpkin pie spice, and nutmeg in a bowl; set aside.

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  • Beat the sugar, canola oil, whole eggs, egg white, pumpkin beer, and pumpkin puree together in a large bowl until smooth. Combine chia seeds and water in a small bowl, then whisk in the chia seed mixture into the pumpkin mixture until smooth and well-blended. Gradually stir in the flour mixture into the pumpkin mixture. Mix until smooth. Pour batter into the prepared loaf pan, and layer the chopped walnuts on top.

  • Bake in the preheated oven until a knife inserted into the center comes out clean, about 50 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Cook's Notes

In season, many supermarkets carry pumpkin beer, however you may have to look at a specialty store. If pumpkin beer can't be found, substitute with a honey beer instead.

This recipe could easily be doubled if you are entertaining more guests.

Nutrition Facts

218 calories; protein 4.4g 9% DV; carbohydrates 31.7g 10% DV; fat 9.1g 14% DV; cholesterol 31mg 10% DV; sodium 358.9mg 14% DV. Full Nutrition

Reviews (13)

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16 Ratings
  • 5 star values: 14
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
11/04/2010
Love it! Gotta love chia! I get my chia at www.runningfood.com the company is great to work with and only 5 shipping anywhere any quantity. Read More
(15)
Rating: 5 stars
10/30/2011
I made this bread last week. It was GREAT! It's exactly what I was looking for in a pumpkin bread recipe. It has a lot of flavor and the beer gives it a good balance and moist texture. I used Red Hook WIT brew in mine it isn't a pumpkin beer but the grocery store was completely out. If you want a really good pumpkin flavored beer try Sam Adams Octoberfest. I also used brown turbinado sugar and replaced half of the oil with applesauce for a slightly healthier version. I could not find chia seeds so i left those out and opted out of the walnuts. I did make a glaze for the top with 3 oz. cream cheese milk powdered sugar and crushed pecans that was A-FRICKIN-MAZING! If you had pumpkin bread as a child and loved it you will love this healthier/adult recipe! Read More
(5)
Rating: 5 stars
09/21/2011
Everyone loves it! Read More
(3)
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Rating: 5 stars
10/27/2011
This is a wonderful recipe! Virtually impossible to mess up so easy to mix. I accidentally doubled the nutmeg and it was STILL amazing. Everyone I shared it with enjoyed it and practically licked the crumbs off of the plate. The only thing I will say is be careful with the baking time. I had to bake mine for about an hour and ten minutes and to avoid burning it I checked it every five minutes after the suggested 50 minutes was up. Parts were still a bit underdone but it was still delicious! Read More
(3)
Rating: 4 stars
02/14/2012
This is a very good recipe - my kids loved it. I added chocolate chips to it. I live at high altitude so it needed an additional 10 minutes. Read More
(2)
Rating: 5 stars
10/04/2013
This is a great recipe for pumpkin bread. I used equal amount of coconut oil instead of the canola oil. And for the pumpkin beer I used Lakefront Brewery Pumpkin Spice beer from Milwaukee WI. Read More
(1)
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Rating: 5 stars
10/18/2012
This was excellent! I used white whole wheat flour and Oktoberfest beer. I also cooked it in a ceramic loaf pan so I put the temp down 25 degrees and cooked it for a bit longer. Everything else was exactly according to the recipe and my family gave it a thumbs up! Just a note though: If you double the recipe you don't need 76 cups of chia seeds. I have no idea why it did that but 1/2 cup will do.;) Read More
(1)
Rating: 5 stars
11/15/2017
Really good and moist. We made it with raisins in half the loaf and it was delicious. Read More
Rating: 5 stars
10/31/2017
So I made two Pumpkin Beer Breads. This was so easy to make just following the directions. So the two beers I used were the New Belgium Pumpkick and the other beer I used was called "America's Orginal Pumpkin Ale made by Buffalo's Bill Brewery.. On the Pumpkick Beer Bread I chopped up some pecans and spread them on top before placing the pan in the oven. On the Pumpkin Ale Beer Bread is a crumb topping and is actually pecans in which I put into my NutritBullet and I turn on it until it came to a crumb /paste lookking mixture. Then I just sprinkled it on top of the bread mixture before putting it into the oven. I did set the timer for the 50 minutes as recommended but I had to put in back in for anther 20 minutes ( two 10 minute intervals ) for the center of the bread to cook. Both breads turned out just fine. Read More