Pumpkin Ale Bread

Maggie May Schill


My husband came home with some pumpkin ale the other day. It was Blue Moon brand seasonal pumpkin ale. The ale had a very spicy flavor. I thought it would be better for baking, even more so than drinking, because I typically prefer pumpkin ale that tastes more like pumpkin and less like pumpkin spice. ... if that makes sense.

The flavor turned out well and the glaze was pretty good. So I thought I'd share this recipe.

This recipe is specifically interesting because I had an idea with it involving eggs. I made two loafs using one egg. If anyone tries this recipe, please trust me!!!!!!!!!!

pinch tips: Perfect Bacon Every Time



2 loaves


15 Min


40 Min





2 1/2 c
all-purpose flour, sifted once
1 tsp
baking powder
1 1/2 tsp
baking soda
1 large
egg, room temperature (yes only one)
1 tsp
ground cinnamon
1/4 tsp
ground nutmeg
1/2 tsp
1 1/2 c
white chocolate chips (or more if you like)
1 c
dried cranberries (or more if you like)
2 tsp
pure vanilla extract
1 c
brown sugar, packed
1 1/4 c
pumpkin puree, (fresh or canned)
1/2 c
(1 stick) unsalted butter, softened
2 Tbsp
sour cream
3/4 c
blue moon pumpkin ale, chilled


1/2 c
blue moon pumpkin ale
2 Tbsp
unsalted butter
1 c
powdered sugar
1 tsp
pure vanilla extract
2 1/2 c
white chocolate chips

Directions Step-By-Step

Preheat oven to 350'F
Grease two standard bread loaf pans. Set aside.
In a medium mixing bowl sift together: flour, baking soda, baking powder, cinnamon, nutmeg and salt to create your "dry mixture".
In a large mixing bowl cream sugar and sour cream with brown sugar until completely incorporated to create your "wet mixture".
Incorporate pumpkin puree into the wet mixture until smooth.
Beat egg in a small bowl together with vanilla extract.
Add egg mixture to wet mixture, beat until completely smooth.
Beat ale into wet mixture slowly. Beat for about 30-45 seconds to get the wet batter nice and light.
Slowly add dry mixture to wet mixture. Add it in 4ths, completely incorporating each 4th until dry mixture is completely incorporated.
Carefully fold cranberries and white chocolate chips into batter, being careful not to deflate the lightness of the batter as you fold.
Pour out into loaf pans evenly and bake for about 40 minutes, or until golden brown and center is set.
Cool breads completely on a wire rack when they are done baking. Do NOT turn the breads out of their pans until they are completely cooled. They are still cooking, even when they aren't in the oven.
To make the glaze:

Melt white chocolate with butter in a double boiler, or in a glass bowl over simmering water, stirring continuously to keep from burning.
Bring ale to a boil, take off heat then stir in vanilla.
Let ale sit for 2 minutes off of heat, then stir in powdered sugar.
Slowly stir ale mixture into melted white chocolate, make sure ale is not hot, but just barely cool by the time you incorporate it, otherwise your white chocolate will turn liquid.
Add additional powder sugar if the glaze is too thin to help thicken it up. Otherwise it should thicken up by itself as it cools.
Pour glaze over bread. It can be stored up to 5 days.