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Four-Ingredient Pumpkin Beer Bread

Only one bowl and four ingredients needed to make this easy beer bread, ideal for busy week nights! Enjoy warm from the oven, as toast for breakfast, for your grilled cheese or served alongside your favorite soup or chili.
Prep Time2 minutes
Cook Time45 minutes
Course: bread
Cuisine: American
Keyword: beer bread, easy, no yeast, Pumpkin Ale, quick bread, self rising flour
Servings: 12 slices

Equipment

  • 9 x 5-inch metal loaf pan

Ingredients

  • 3 cups self-rising flour
  • 1 to 4 tablespoons sugar, to taste (I used 3 tablespoons)
  • 4 tablespoons melted butter
  • 12 oz. bottle of Pumpkin Ale or beer of choice at room temperature

Instructions

  • Preheat the oven to 375°F. Lightly grease a 9" x 5" loaf pan.
  • Mix the flour, sugar and the beer, stirring until fairly smooth; don't worry about a scattering of small lumps.
  • Pour batter into the prepared pan, smoothing the top a bit. Drizzle with melted butter.
  • Bake the bread for 45 to 50 minutes, until a toothpick inserted about 1/2" into the top of the loaf comes out clean, or with a few moist crumbs clinging to it.
  • Remove from the oven and let stand 5 minutes in the pan before turning out onto a wire rack to cool.
  • To keep bread moist, slice when ready to serve. It slices best when completely cool, but feel free to slice and enjoy while still warm.
  • Store in an airtight container at room temperature.

Notes

  • Feel free to use the beer of your choice. I chose a pumpkin ale for the slight spice flavor and as it’s pumpkin season. I have made this bread with light beer in the past which works. You can also use a darker beer like a stout, which will lend the bread a more robust flavor. Just be sure to use a room temperature beer for best rising and baking.
  • To keep bread moist, slice when ready to serve.
  • Self-rising flour is flour that has baking powder and salt added to it and is a staple in many Southern recipes. It's traditionally made from a softer, lower protein version of all-purpose flour for tender biscuits.
    If you don’t have self-rising flour, substitute 3 cups all-purpose flour and add 4 ½ teaspoons baking powder and 3/4 teaspoons salt; whisk ingredients together before adding sugar and beer.