I had a can of pumpkin left over from the fall, when I obsessively stocked up on cans, planning to make a million pumpkin desserts, apparently. I did make a few, including pumpkin muffins and pumpkin chocolate cheesecake bars. I made the pumpkin muffins again last week (they are delicious!) with a made-up streusel topping for a little variety. Which left me with about half a can of pumpkin.
Enter Maple Pumpkin Beer Bread, which I sort of made up, but mostly based off this recipe for Honey Beer Bread.
- 3 cups All-purpose Flour
- 2 Tablespoons Sugar
- 1 Tablespoon Baking Powder
- 1 teaspoon Salt
- 2 Tablespoons Maple Syrup
- 1/2 – 1 cup pumpkin
- 1 can Beer, 12 Ounce Can*
- ¼ cups Unsalted Butter, melted
Preheat oven to 350F. Grease a 9″x5″x3″ loaf pan.
In a medium bowl, whisk together the flour, sugar, baking powder and salt.
Using a wooden spoon, stir the beer, maple syrup, and pumpkin into the dry ingredients until just mixed. (Microwave the syrup for 5 to 10 seconds beforehand if it’s thick – this will make it easier to stir in).
Pour half of the melted butter into the loaf pan. Then spoon the batter into the pan, and pour the rest of the butter on top of the batter. Use a pastry brush to spread it around.
Bake for 50 to 60 minutes, until top is golden brown and a toothpick/knife inserted in the middle comes out clean.
*I used Coors Light because that’s what was in my fridge and I wanted to get rid of it. It’s been in there for months. I’m a beer snob.