Get ready to embrace the cozy flavors of autumn with this incredible Rosemary Cheddar Pumpkin Beer Bread! This savory quick bread is packed with deliciousness – nutty whole wheat pastry flour, earthy pumpkin puree, sharp cheddar cheese, fragrant fresh rosemary, and the unique depth of pumpkin ale. While we’re enjoying the lovely spring weather here on this May 1st holiday, this Pumpkin Beer Bread is the absolute perfect recipe to bookmark and save for those crisp fall days later this year! It’s the ultimate bread to serve alongside hearty chili or soups, toasted with butter, or enjoyed all on its own.
Why You’ll Love This Pumpkin Beer Bread
- Unique Savory Flavor: A fantastic combination of pumpkin, sharp cheddar, rosemary, garlic, and beer.
- Hearty & Wholesome: Uses whole wheat pastry flour (or substitute) and real pumpkin puree.
- Incredibly Moist: Pumpkin puree and beer ensure a wonderfully moist quick bread.
- Easy Quick Bread Method: No yeast or complicated kneading required – just mix and bake!
- Perfect Fall Baking: The quintessential bread for autumn gatherings, Thanksgiving, or cozy evenings.
Ingredients for Rosemary Cheddar Pumpkin Beer Bread
Here’s what you’ll need to bake this flavorful savory quick bread. The full list with measurements is in the recipe card below.
Dry Ingredients
- Whole wheat pastry flour* (or sub all-purpose/regular whole wheat) (Flour)
- Baking powder (Leavening Agent)
- Salt (Seasoning)
- Garlic powder (Spice)
Wet Ingredients & Mix-Ins
- Chopped fresh rosemary (Herb)
- Canned pumpkin puree (Vegetable) (100% pure pumpkin, not pie filling)
- Pure maple syrup (Sweetener)
- Pumpkin beer (or substitute other beer/liquid) (Liquid)
- Freshly grated sharp cheddar cheese (Dairy)
- Pepitas (pumpkin seeds) (Topping)
- Unsalted butter, melted (Fat)
(Note refers to original recipe recommendation on flour type) (Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the specific combination in this Pumpkin Beer Bread, but feel free to adapt it based on season or availability!
- Different Beer: If pumpkin ale isn’t available (it’s often seasonal), substitute your favorite amber ale, brown ale, or even a simple lager. For non-alcoholic, use non-alcoholic beer or plain sparkling water/club soda.
- Different Squash: Use pureed butternut squash or sweet potato instead of pumpkin puree.
- Different Cheese: Substitute Gruyere, smoked gouda, or a sharp white cheddar for the orange cheddar.
- Different Herbs: Use fresh sage or thyme instead of rosemary.
- Add Spice: Incorporate ½ teaspoon of smoked paprika or a pinch of cayenne for extra kick.
- No Beer? While it adds flavor and moisture, you could substitute the beer with milk, buttermilk, or plain water in a pinch, though the flavor profile will change significantly.
How to Make Rosemary Cheddar Pumpkin Beer Bread
Let me show you how easy it is to whip up this savory Pumpkin Beer Bread:
Prep Oven and Pan
- First, I preheat my oven to 375°F (190°C).
- I line a 9×5 inch loaf pan with parchment paper, leaving an overhang on the long sides for easy removal, and spray it lightly with cooking spray. I set this aside.
Mix the Batter
- Combine Dry Ingredients: In a medium bowl, I combine the whole wheat pastry flour (or substitute), baking powder, salt, garlic powder, and chopped fresh rosemary. I whisk them together well.
- Combine Wet Ingredients: In a separate large bowl, I whisk together the pumpkin puree, pure maple syrup, and the bottle of pumpkin beer (or other beer) until smooth.
- Combine Wet and Dry: I add the dry ingredients to the wet ingredients. Using a rubber spatula, I stir just until combined. Be careful not to overmix quick bread batter! Lumps are okay.
- Fold in Cheese: Gently, I fold in the freshly grated sharp cheddar cheese until it’s evenly distributed.
Bake the Bread
- I pour the batter into the prepared loaf pan and smooth the top out evenly with my rubber spatula.
- I sprinkle the top evenly with the pepitas (pumpkin seeds).
- I bake for 40 minutes.
- After 40 minutes, I remove the loaf from the oven and quickly brush the top with the melted unsalted butter.
- I return the bread to the oven and bake for an additional 15 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. (Total bake time around 55 minutes).
Cool and Serve
- I let the Pumpkin Beer Bread cool in the loaf pan on a wire rack for about 10 minutes.
- Then, using the parchment paper overhangs, I carefully lift the loaf out of the pan and let it cool the rest of the way on the wire rack before slicing. Cooling completely ensures the best texture and cleanest slices.
- Slice and serve!
Tips and Tricks for the BEST Beer Bread
Here are my secrets for making this Pumpkin Beer Bread truly exceptional:
- Use Room Temperature Beer (Generally): While not always critical, room temperature beer can sometimes help with the rise and mixing, though cold beer works too. Ensure pumpkin puree isn’t ice cold.
- Don’t Overmix!: This is the #1 rule for tender quick breads. Mix just until the flour streaks disappear.
- Freshly Grated Cheese: Melts better and has superior flavor compared to pre-shredded. Use sharp cheddar for good flavor impact.
- Parchment Paper Sling: Makes lifting the loaf out of the pan so much easier.
- Check Doneness Properly: Use a long wooden skewer or toothpick inserted into the center; it should come out clean.
How to Serve
This Rosemary Cheddar Pumpkin Beer Bread is fantastic served warm or at room temperature! Enjoy it:
- With Chili or Soup: The absolute perfect accompaniment! Slice thick and serve alongside a hearty bowl.
- Toasted with Butter: Simple, classic, and delicious.
- As Part of a Cheese Board: Its savory notes pair well with cheeses and cured meats.
- Alongside Roasted Meats: A great side bread for roast chicken or pork.
- As a Snack: Delicious on its own!
Make Ahead and Storage
- Make Ahead: This bread is great made a day ahead as the flavors meld nicely.
- Storage: Once completely cool, store the Pumpkin Beer Bread, wrapped well in plastic wrap or in an airtight container, at room temperature for up to 3-4 days.
- Freezing: This bread freezes beautifully! Wrap the cooled loaf (sliced or whole) tightly in plastic wrap, then again in aluminum foil or place in a freezer bag. Freeze for up to 3 months. Thaw overnight at room temperature.
FAQs about Rosemary Cheddar Pumpkin Beer Bread
- Can I use a different type of flour?
- Yes, you can substitute all-purpose flour for the whole wheat pastry flour. Regular whole wheat flour can also be used (alone or half/half with AP), but it will result in a denser, heartier loaf.
- What if I can’t find pumpkin beer?
- Substitute with another flavorful beer like an amber ale, brown ale, or even a simple lager. Non-alcoholic beer or sparkling water can also work, though the flavor will be less complex.
- Can I make this without pumpkin puree?
- The pumpkin puree adds moisture and flavor specific to this recipe. You could try substituting mashed sweet potato or butternut squash puree for a different flavor profile.
Enjoy this savory, cheesy, herbaceous, and incredibly moist Rosemary Cheddar Pumpkin Beer Bread! It’s a perfect bake to plan for the fall season.
Print
Rosemary Cheddar Pumpkin Beer Bread
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10–12 slices 1x
- Category: Bread, Side Dish, Quick Bread
- Cuisine: American
Description
This beer bread is made with pumpkin, fresh rosemary, sharp cheddar, and pumpkin ale! It’s the perfect savory quick bread to eat alongside chili, soups, or even enjoy by itself.
Ingredients
Scale
For the Bread:
- 3 cups whole wheat pastry flour (or all-purpose flour)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 1/2 tablespoons chopped fresh rosemary
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 3 tablespoons pure maple syrup
- 1 bottle (12 ounces) pumpkin beer (or your favorite beer)
- 1 1/2 cups freshly grated sharp cheddar cheese
For the Topping:
- 1 tablespoon pepitas (raw pumpkin seeds)
- 1 tablespoon unsalted butter, melted
Instructions
- Preheat Oven and Prepare Pan: Preheat oven to 375°F (190°C). Grease a 9×5 inch loaf pan and line it with parchment paper, leaving an overhang on the long sides for easy removal. Set aside.
- Combine Dry Ingredients: In a large bowl, combine the flour (whole wheat pastry or all-purpose), baking powder, salt, garlic powder, and chopped fresh rosemary. Whisk well to combine.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the pumpkin puree, maple syrup, and beer until smooth.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Stir with a rubber spatula or wooden spoon until just combined. Do not overmix; a few streaks of flour are okay.
- Fold in Cheese: Gently fold in the freshly grated sharp cheddar cheese until distributed.
- Prepare for Baking: Pour the batter into the prepared loaf pan and smooth the top with the spatula. Sprinkle the pepitas evenly over the top of the batter.
- Bake:
- Bake for 40 minutes.
- Remove the loaf pan from the oven and brush the top evenly with the melted butter.
- Return the pan to the oven and bake for an additional 15 minutes, or until the top is golden brown and a wooden toothpick inserted into the center comes out clean. (Total bake time approx. 55 minutes).
- Cool: Let the bread cool in the pan on a wire rack for 10-15 minutes before using the parchment paper overhang to lift it out. Let it cool completely on the wire rack before slicing.
- Serve: Slice and serve warm or at room temperature.
Notes
- Flour: Whole wheat pastry flour yields a slightly tenderer crumb than regular whole wheat flour. All-purpose flour can also be used.
- Pumpkin Puree: Ensure you use 100% pure pumpkin puree, not pumpkin pie filling.
- Beer: Pumpkin ale enhances the fall flavors, but any beer you enjoy (lager, ale) can be substituted. The alcohol mostly cooks off. For a non-alcoholic version, use non-alcoholic beer or seltzer water.
- Cheese: Sharp cheddar provides a nice contrast to the sweetness of the pumpkin and maple. Freshly grated cheese incorporates better than pre-shredded.
- Do Not Overmix: Mix the batter only until the ingredients are combined to keep the bread tender.
- Storage: Store leftover bread tightly wrapped at room temperature for up to 3 days or in the refrigerator for up to a week.