With Christmas happening in just 10 days, I know pumpkin season has come and gone. But maybe you have a pumpkin or squash waiting to be used, or extra cans of pumpkin sitting in your pantry. A few years ago, I posted a recipe for pumpkin bread, only to be told by a reader—quite recently, actually—that I had forgotten to include the amount of sugar in the recipe. Oops! Going back to the original post, I decided that the recipe needed some sprucing up. I am quite exhausted with the prospect of all things pumpkin, but if I don’t share this recipe now, I will probably have to wait until next fall to share it. I’d rather not test my patience, and sharing it now will also give readers a chance to make this before all the pumpkin ale from the season runs out.
This pumpkin bread is made with Schlafly Pumpkin Ale, which is one of my favourite beers. It’s a seasonal beer from the Saint Louis Brewery that is brewed with pumpkin and warming spices I especially love during this time of the year: cinnamon, nutmeg, and cloves. If you’ve never had pumpkin ale, I highly recommend that you try it. It almost tastes as if someone put pumpkin pie in a beer bottle, so if you’re a fan of pumpkin pie… drink up!
For this recipe, I took inspiration and adapted the pumpkin beer bread recipes from The Brewer and the Baker and Gimme Some Oven. I used wholegrain spelt and rye flour, which make a heartier, sturdier loaf. The whole grains also provide fibre, lower cholesterol and blood pressure, and help to lower your risk of certain chronic diseases. This bread is quite savoury, but you can add more sugar to make it sweeter. I prefer it less sweet, and like to slather a toasted slice with crunchy almond butter or some nice salted butter.
Spelt + Rye Pumpkin Bread
Yields 1 9×5 inch loaf.
- 1 12oz Schlafly pumpkin ale
- 2 cups rye flour
- 1 cup spelt flour
- 3/4 cup pumpkin purée
- 1/2 cup (1 stick) butter or coconut oil, melted
- 1/4 cup coconut sugar
- 1 tablespoon baking powder
- 1-4 tablespoons almond milk
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/2 teaspoon sea salt
- pumpkin seeds and oats, to garnish
- Preheat the oven to 175ºC/350ºF and grease a 9×5 inch loaf pan.
- Melt the butter in a small saucepan over low heat.
- While the butter is melting, stir together the flours, coconut sugar, baking powder, and spices in a mixing bowl.
- Once the butter has melted, remove from the heat.
- In a separate, larger bowl, whisk together the melted butter, pumpkin purée, and pumpkin ale.
- Slowly sift the dry mixture into the wet mixture, making sure to incorporate all the ingredients. If the mixture is too thick, add a few tablespoons of almond milk to thin it out.
- Pour the batter into the loaf pan. Top with oats and pumpkin seeds, and bake for 45 minutes to an hour.
- Once done, the loaf should be golden brown, and an inserted toothpick or knife should come out clean.
Serve warm. Enjoy : )
I’d love to know: what’s your favourite kind of bread to make? Let me know in the comments below!
Wishing you much love and happy kitchen adventures,