Monday, 14 September 2015

Vegan Pumpkin-Beer Bread

     These past few days have been feeling very fall-like. Between classes back in session and the cool autumn breeze, and even the release of Pumpkin Spice Lattes at Starbucks (not that it's vegan appropriate) I figured I should re-post one of my favourite fall recipes. This Vegan Pumpkin-Beer Bread is one of my all-time favourite fall recipes.

     We made this last night and were very satisfied, once again. This bread is moist but hearty. If you made my chocolate zucchini bread last post, this bread is definitely more of a bread than a cake, I promise this time. This pumpkin bread is just subtlety sweet with pumpkin-pie like aromatics. It makes for a perfect breakfast or a snack for school or work.

     This recipe was inspired my a recipe on Slate. It's not vegan but you can check it out here

Serves: One 9-inch loaf, serves 12


  • vegan margarine for greasing the pan
  • 1 3/4 cup all-purpose flour,can use a mixture of white and whole-wheat
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 heaping teaspoons pumpkin pie spice OR
    • 1½ teaspoons ground cinnamon
    • ½ teaspoon ground ginger
    • Pinch ground nutmeg (optional)
    • Pinch ground Asian 5-spice (or allspice)
  • 3 tablespoons margarine
  • 1 cup pumpkin purée (a third of a can)
  • 1 cup brown sugar
  • 1 cup pumpkin ale, I suggest "St-Ambroise Pumpkin Ale"; alternatively, use mulled apple cider


  1. Heat the oven to 350°F. With margarine, grease a 9" loaf pan. Combine the flours, baking powder, baking soda, salt, and spices in a large mixing bowl.
  2. In a medium sauce pan over low heat melt margarine. Stir in the pumpkin and brown sugar until smooth. Pour the pumpkin ale or cider into the sauce pan and mix until smooth. 
  3. Add the wet pumpkin mixture to the dry ingredients and mix until combined, then transfer the batter to the greased loaf pan.
  4. Bake at 400°F for 45 minutes to 1 hour. If you can smell the bread from the living room, it's probably done! Otherwise, bake until a toothpick inserted into the center of the loaf comes out clean. Let cool for 10 minutes in the loaf pan, then transfer to a wire rack to cool completely. Leftovers should be covered and stored at room temperature for up to 5 days, although I've never seen it last that long....its normally finished in 3 days.