… because what is life without good food?

Sweet Harvest Pumpkin Ale Bread

with a Maple Cream Cheese Drizzle

Sweet Harvest Pumpkin Ale Bread ~ Sumptuous Spoonfuls #pumpkin #bread #recipe

Spiked Recipe ChallengeThis is one of the things I had in mind when I made my Maple Amaretto Pumpkin Butter. I thought that using pumpkin butter would give the bread a more intense pumpkin taste. And I had signed up for the Spiked! Recipe challenge, which features fall beers. I thought one of those pumpkin ales would be just perfect in pumpkin bread. I chose the Samuel Adams Harvest Pumpkin Ale for this bread.

I made one loaf with the drizzle and one with chocolate chips and I’m having a hard time deciding which I like the best. Everyone who has tasted it keeps telling me how good it is. Yep, I’m definitely going to be making this one again.

Sweet Harvest Pumpkin Ale Bread

Prep Time: 15 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 25 minutes

Yield: 2 loaves

Sweet Harvest Pumpkin Ale Bread

Ingredients

  • 1 1/2 cups pumpkin butter recipe here
  • 1 cup plus 2 Tablespoons pumpkin ale
  • 4 eggs
  • 1/2 Tablespoon vanilla
  • 1/3 cup oil
  • 1/3 cup plain nonfat yogurt
  • 1/4 cup real maple syrup
  • 1 cup sugar
  • 2 cups flour
  • 1 1/4 cups whole wheat flour
  • 1/3 cup flaxmeal
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • For the glaze:
  • 1 oz. light cream cheese
  • 1 oz. Greek yogurt
  • 1 Tablespoon maple syrup
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla
  • a bit of milk, to thin

Instructions

  1. Preheat the oven to 350 F. Spray two bread pans with cooking spray.
  2. In a large mixing bowl, whisk together the pumpkin butter, ale, eggs, vanilla, oil and yogurt. Stir in the sugar and the maple syrup.
  3. Add the dry ingredients and stir to mix well. Divide the batter evenly amongst the two bread pans.
  4. Bake at 350 F for 1 hour 10 minutes or until a wooden pick or knife inserted all the way down the center of the loaf comes out clean.
  5. While the loaves cool, prepare the drizzle. Warm the cream cheese slightly, then in a small bowl, stir together the drizzle ingredients until smooth. Wait till the loaves cool down, then, using a spoon, drizzle the glaze over the cooled pumpkin loaves.
  6. Slice and enjoy!

Notes

These loaves freeze well (without the drizzle).

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2013, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

http://www.sumptuousspoonfuls.com/sweet-harvest-pumpkin-ale-bread/

Sweet Harvest Pumpkin Ale Bread ~ Sumptuous Spoonfuls #pumpkin #bread #recipe

This recipe was shared at Weekend PotluckWhat to Do WeekendsScrumptious SundayMunching Monday, Spooktacular Halloween RoundupFour Seasons Bloghop, Foodie Friends Friday Halloween Party and Tuesday’s Table.

Related Posts Plugin for WordPress, Blogger...

14 Responses

  1. Tiffany K.

    I just finished my last Summer Ale and purshased a 6 pack of Pumpkin Harvest Ale! Excited! I can’t wait to make this bread!!!

    September 21, 2013 at 5:48 pm

  2. Oh my, this looks AMAZING! I love that you used pumpkin butter! I just tried that for the first time last weekend and I am hooked! Thanks so much for participating in the Spiked! Challenge! Pinning this. 🙂

    September 22, 2013 at 5:13 pm

    • Ann

      Thank you Julie! I was a little nervous about how it would turn out because I kept tweaking the recipe as I made it, but it was super delicious … thanks for hosting the Spiked recipe challenge. It’s a lot of fun 🙂

      September 22, 2013 at 8:31 pm

  3. Love that you used pumpkin butter in this! Looks delicious. 🙂
    Thank you so much for joining us in the Spiked! Fall Beers Recipe Challenge this month!

    September 23, 2013 at 9:05 am

  4. ang

    Hi!
    I’m hopping around checking out all the competition and I’m loving your recipe. This looks incredible, and I never would have thought to add maple syrup to the cram cheese glaze! I pinned it for later.
    Good luck!
    ang

    September 23, 2013 at 10:54 am

  5. That is some good looking bread!! THAT GLAZE!!! It has taken me all this time to shop my competition from this month’s Spiked! challenge and it is fierce! 🙂 Also… why have I never made Pumpkin Ale Bread?! Totally pinning!

    September 24, 2013 at 7:44 pm

  6. This bread looks so moist! It is so delicious looking.

    Thanks for linking up with us this week at the Four Seasons Blog Party.

    September 28, 2013 at 1:15 am

  7. This bread sounds amazing! I was so surprised to find that someone actually makes pumpkin ale. Thank you for sharing on the Four Seasons Blog Hop.Can’t wait to see what you have to share next week! Also, we co-host the Blog Hop Blitz hosted by Tiffany Ben starting tonight and running through Sunday night. You can share your bread again to a whole new audience!

    Terri Henkels – Easy Life

    September 28, 2013 at 7:43 am

  8. Ann,
    This bread looks scrumptious! I can’t wait to make some for my family. Thanks so much for linking up to out Halloween link party.

    xoxo,
    Michelle

    November 5, 2013 at 1:14 pm

  9. naz

    Hi, Scrumptious spoonfulls… Found your site on fbok… im so glad I did.. Its scrumptious.. and this bread is out of this world… I never knew that bread made out of whole wheat would be so moist, and delicious.. Thankyou I will definently try the recipe…

    November 7, 2013 at 10:36 am

  10. Lovely! Thank you for sharing on my facebook Fall Celebrations! <3

    September 6, 2014 at 8:11 am

    • Ann

      Thanks Debi!

      September 6, 2014 at 7:44 pm

  11. Pingback: Ode to Pumpkin - Countdown to Thanksgiving - melissassouthernstylekitchen.com

  12. Pingback: » Sumptuous Gift Guide for Foodies – 2016 Sumptuous Spoonfuls