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Customer Recipes

Pumpkin Stout Bread

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Makes 2 loaves

ense, sweet, spicy, moist and chewy all at once, this quick bread makes an easy and delicious Autumn dessert.

  • 3 cups plus 2 Tbsp Sugar
  • 1 cup Vegetable Oil
  • 3 Eggs, beaten
  • 2 cups Mashed Pumpkin
  • 3 1/2 cups All Purpose Flour, sifted
  • 2 tsp Salt
  • 1 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1 Tbsp Pumpkin Pie Spice
  • 1 tsp Ground Ginger
  • 2/3 cup Stout Beer
    – Preheat oven to 350?F.
    – Spray baker's "no-stick" into two 9"x5" loaf pans.
    – Cream sugar and oil together.
    – Add eggs and pumpkin and beat well to incorporate.
    – Sift into a bowl the flour, baking soda, salt, baking powder and spices.
    – Alternate adding flour mixture and stout into the "wet" ingredients, beating well after each addition.
    – Pour into pans and bake for 1.5 hours or until the tops are golden brown and spring back lightly to the touch.
    – A skewer inserted into the center should come out clean.
    – Allow the loaves to cool for 10 minutes before depanning.


Serve with lemon curd or vanilla ice cream.

Recipe courtesy Peter Sheppard