Pumpkin Honey Beer Quick Bread

Pumpkin Honey Beer Quick Bread

My family loved this bread and I love that it makes 2 loaves. Give the second loaf away, or wrap in plastic wrap and freeze for up to two months.


  • 3 1/4 cups all-purpose flour
  • 2 teaspoons salt
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 2 ½ cups sugar
  • ⅔ cup canola oil
  • ⅔ cup beer (at room temperature) – I like to use a fall flavor or mild-flavored beer like Blue Moon.
  • 4 large eggs
  • 1 (15-ounce) can pumpkin
  • Cooking spray


  1. Preheat oven to 350°.
  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, salt, and next 4 ingredients (through pumpkin pie spice) in a medium bowl; stir with a whisk.
  3. Place sugar and next 4 ingredients (through eggs) in a large bowl; beat with a mixer at medium-high speed until well blended. Add pumpkin; beat at low speed just until blended.
  4. Add flour mixture; beat just until combined.
  5. Divide batter between 2 (9 x 5–inch) loaf pans coated with cooking spray.
  6. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
  7. Cool 10 minutes in pan on a wire rack; remove from pans. Cool completely on wire rack.