Pumpkin-ale sweet bread

Prep 10 min
Total 1 hour 10 min
Makes 12 Slices



1 3/4 cups
all-purpose flour
1 tsp
1/2 tsp
1 cup
1 cup
1/3 cup
pumpkin ale
1/4 cup
1 tsp


2/3 cup
2 tbsp
pumpkin ale
1/4 cup


  • PREHEAT oven to 350F. Lightly spray a 9 × 5-in. loaf pan with oil.
  • STIR flour with baking soda, pumpkin-pie spice and salt in a medium bowl.
  • WHISK eggs with brown sugar in a large bowl. Whisk in pumpkin purée, 1/3 cup ale, oil and vanilla. Whisk flour mixture into pumpkin mixture until combined. Scrape into prepared pan (batter will be thick). Smooth top.
  • BAKE in centre of oven until loaf is dark golden and a skewer inserted in centre of loaf comes out clean, 60 to 65 min. Transfer to a rack. Let stand 15 min. Run a knife along edges of loaf pan and transfer loaf to rack.
  • WHISK icing sugar and pumpkin ale in a small bowl. Spoon over top of loaf and sprinkle with pepitas.

Ingredient Tip: Pumpkin ale is sold in beer or liquor stores during the fall. Cream ale works just as well.

Kid-Friendly Tip: Substitute unsweetened apple juice for ale in the recipe.


Calories 225, Protein 4 g, Carbohydrates 37 g, Fat 7 g, Fibre 1 g, Sodium 218 mg. Excellent source of Vitamin A

Chatelaine Quickies: Pumpkin Ale Sweet Bread

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