Gluten-Free Pumpkin Beer Bread
Celebrating Great American Beer Festival with craft beer recipes from Golden, Colorado! Let's spice up gluten-free beer bread with pumpkin, maple syrup, & cinnamon to welcome fall.
Servings: 16 slices
Calories: 100kcal
Ingredients
- 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
Instructions
- 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.
Notes
None of these ingredients naturally includes gluten, but please double-check all your labels; friends with celiac or severe gluten allergies may not be able to have ingredients processed in the same facility as gluten, or even gluten-free ingredients baked in a cross-contaminated kitchen.
Safety first! Then delicious pumpkin beer bread.