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Recipe of the Month: Pumpkin Beer Bread

Despite the sweltering heat around the Bay Area, autumn has arrived. Along with it, hearty, warming dinners are on the way. Be it soups, stews, or comforting traditional dishes, the eating season has begun. What goes better with these dishes than fresh baked bread to warm the house and kitchen. The Recipe of the Month if Pumpkin Beer Bread.

The idea for this recipe came from my wife Jennifer, the resident baker. Inspired by one of her favorite bloggers, the Happy Herbivore, this simple recipe was tweaked slightly to bring out flavors of the fall to better pair with the dishes that will find their way to your table. Below is our recipe for Pumpkin Beer Bread.

  • 3 cups whole wheat flour
  • 2 tbsp raw sugar
  • 3 tsp baking powder
  • 1 tsp salt
  • 1 tsp pumpkin spice
  • 12 ounces pumpkin ale

Before getting started, preheat the over to 375 degrees and grease a bread pan. Mix all the dry ingredients in a mixing bowl being sure to measure carefully. Add the beer and mix until the dough forms. Finish mixing by hand until all ingredients are thoroughly mixed. Place the dough in your bread pan. To ensure the dough spreads out evenly, press down gently on the dough as you place it in the pan. Place in the oven and bake for an hour. Check at 45 minutes as baking times can vary.

I chose Shipyard’s Smashed Pumpkin for this recipe as Smashed Pumpkin is an intensely flavored pumpkin ale with a touch of sweetness. Once the bread is finished, the spice and pumpkin notes are subtle and provide the suggestion of fall flavors that will go well with your favorite Autumn dishes.