In partnership with Great American Beer Festival.
The Great American Beer Festival is almost here! GABF is an annual celebration of everything wonderful in the world of craft brewing, hosted right here in Denver by the Brewer’s Association. The recipes I’m sharing this week all feature beers from breweries near & dear to my heart, quite literally: they’re all right here in our home of Golden, Colorado!
In true Colorado lifestyle, my gluten-free friends miss beer more than just about anything. Holidaily Brewing is your answer for a dang good beer that just happens to have zero gluten! This woman-owned, women-run brewery is dedicated gluten-free so there’s no chance of cross contamination. They’ll be pouring five brews at GABF and competing in both gluten-free & gluten-full categories, so stop by and say hi to their rockstar team!
Fall may have nearly left the mountains, but it’s barely started here in the foothills. Spicing beer bread with pumpkin, maple syrup, and cinnamon feels like a good way to nudge fall into hurrying up.
If you’re near Golden, hurry up and snag this delicious seasonal Patchy Waters pumpkin ale. Gluten-free beers can be tricky to find in general, so don’t worry if you can’t find pumpkin; this bread would work well with beer styles ranging from pale to dark, including Holidaily’s flagship Favorite Blonde ale. Just be sure to pick up a few extra cans so you can enjoy a pint with your bread!
One of the major barriers to gluten-free baking is specialty ingredients, which can be difficult to find locally and more expensive. If your house is entirely gluten-free you might keep some on hand, but what about baking for a friend who can’t have gluten?
Pick a gluten-free beer and there’s a good chance that the rest of these ingredients are already hiding in your pantry. We’re throwing oats in the blender to make oat flour and sticking with baking soda for the rise. Keeping things simple & straightforward for everyone!
Gluten-Free Pumpkin Beer Bread
- 15 oz. pumpkin puree
- 1/4 cup brown sugar
- 2 T. maple syrup
- 3 eggs
- 8 oz. gluten-free beer preferably pumpkin
- 3 cups old-fashioned oats
- 1 T. baking powder
- 1 t. cinnamon
- 1/2 t. ground ginger
- 1/4 t. ground cloves
- 1/2 t. salt
- 1/4 cup pepitas
- Preheat oven to 350°F / 175°C.
- Beat together the pumpkin, brown sugar, & maple syrup in a stand mixer on low speed, or by hand.
- Add eggs one at a time, then slowly pour beer into the batter. Mix until smooth.
- Pulse oats in a blender until finely ground, but not quite a powder.
- Add oat flour, baking powder, cinnamon, ginger, cloves, & salt to the batter. Mix just until combined.
- Pour batter into a loaf pan lined with parchment paper. Sprinkle pepitas on top and press lightly into the batter.
- Bake at 350°F / 175°C for 60-75 minutes, until a toothpick in the center comes out clean.
- Let cool in the pan for 15 minutes, then remove to a wire rack and finish cooling for another 15 minutes before slicing.