Double Pumpkin-Beer Bread

Double Pumpkin-Beer Bread

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sheerblonde05 4

"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!"
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2 h 5 m servings 218 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 218 kcal
  • 11%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 31.7g
  • 10%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 359 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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.


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Love it! Gotta love chia! I get my chia at, the company is great to work with and only $5 shipping anywhere, any quantity.

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...

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 l...

Everyone loves it!

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.

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.

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...

Delicious!. We prefer pecans so I used pecans instead of walnuts. I followed the recipe the first time as written and my husband loved it. I was looking for a sweeter and spicier twist so the...

Delicious bread! My husband was hovering wanting to know when he could finally eat it! The smells are amazing while its cooking! I used coconut oil in stead of the canola oil and it still turne...

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