Photo: Alison Miksch; Styling: Lydia Degaris Pursell
Hands-on Time
15 Mins
Total Time
1 Hour 50 Mins
Makes 2 loaves

Mix the batter only until the dry ingredients disappear. (Lumps are normal.) Overmixing causes tough or misshapen loaves.

How to Make It

Step 1

Preheat oven to 350°. Beat first 4 ingredients at medium speed with a heavy-duty electric stand mixer until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add pumpkin, and beat at low speed just until blended.

Step 2

Whisk together flour and next 4 ingredients in a medium bowl until well blended. Add flour mixture to pumpkin mixture, and beat at low speed just until blended. Divide batter between 2 greased (with shortening) and floured 9- x 5-inch loaf pans.

Step 3

Bake at 350° for 55 minutes to 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean, shielding with aluminum foil after 45 to 50 minutes to prevent excessive browning if necessary. Cool bread in pans on a wire rack 10 minutes. Remove from pan, and cool 30 minutes before slicing.

Step 4

Mini Loaves of Pumpkin-Honey-Beer Bread: Prepare recipe as directed, spooning batter into 6 lightly greased (with cooking spray) 5 3/4- x 3 1/4-inch disposable aluminum loaf pans. Decrease bake time to 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Hands-on 15 min.; Total 1 hour, 30 min. Makes 6 loaves.

Chef's Notes

We tested with Back Forty Truck Stop Honey Brown Ale.

Ratings & Reviews

Nutritional Value

October 25, 2015
Please, can My Recipes print the nutritional info on all your recipes? This and many other recipes look so good but being a diabetic that info is everything to me. And I cannot proceed  without it. Thanks 

November 19, 2015
ugh, this is not a review for the bread; how frustrating! email MyRecipes directly if you have a comment. the diabetics I know can look at the ingredients and make an informed decision about sugar/carbs content. I'll go out on a limb and assume 2 cups of sugar should keep you away unless you choose to replace with a natural sweetener or a substitute. and you could try avocado in place of the vegetable oil, or even olive oil if you want something healthier. but one small slice shouldn't put you over the edge, unless your other foods are sugar heavy as well. in many recipes you can reduce the sugar up to 20% without a big difference in taste. texture/consistency could vary with each recipe however.

January 03, 2016
There happens to be a different recipe from Cooking Light on this site that does have nutritional information. Many ingredients are similar (but not identical) to this recipe. This could give you an alternate recipe to try if the numbers fit your nutritional needs but I agree it would be wonderful for the data to be provided for the SL recipes.

November 30, 2016
Perhaps you could use one of these sites to figure nutrition info for any recipe you want to try. Posting a poor review for something that has nothing to do with the recipe itself isn't helpful.;;


October 29, 2017
The recipe states, at the top, that it makes 2 loaves. At the end of the recipe it states that it makes 6 loaves. Which is correct? I don't want to start and then find out that I need 4 more loaf pans, lol.

Impressive pumpkin bread

August 26, 2015
I made this recipe for pumpkin bread yesterday and I do believe this is the best pumpkin bread recipe I've ever tried. I used a local blackberry honey, my own chicken eggs and Mirror Pond Pale Ale by Deschutes Brewery. I was very careful not to over mix like directions suggested. It's also a good way to use your own pumpkin

Delicious pumpkin bread

November 20, 2015
Made the recipe just as listed, and it's moist and delicious. Used Trader Joe's canned pumpkin, and Dundee Honey Brown Lager.  Everyone loved it as a not-too-sweet snack.   It took a little longer than the suggested time to cook in my oven.  Next time I may try adding pecans or dried cranberries, 


April 27, 2017
I have made this recipe time and time again, and it always turns out wonderfully. I use 2 cups (16oz) pumpkin because that is what my pie recipe calls for and thus is how I freeze my own pumpkin and it is great. I most recently made muffins with the recipe; reduce baking time to 25 minutes and go from there.If you don't use paper/foil liners, be sure to grease and flour well or they will stick to the pans.