Rosemary Cheddar Pumpkin Beer Bread! A.K.A. what I want to dunk in chili and all the fall soups forever and ever. It’s SO good! I’m a sucker for pumpkin, especially in savory recipes. Unless its pumpkin and dark chocolate. That’s a game changing combination. Otherwise, I’m all about the savory!
I’m not one of those basic b’s that dies over pumpkin spice lattes and everything pumpkin spice. I mean it’s GOOD, and there’s no denying I’m basic 90% of the time, but pumpkin spice doesn’t get me all “heart eyes” as much as the savory stuff. Pumpkin soup, roasted pumpkin, SAVORY pumpkin bread like this one, pumpkin beer, pumpkin chili….I could go on and on. I love all of it!
P.S. Am I the only one that thinks Starbucks pumpkin bread is crazy good? I mean, it’s probably the best pumpkin bread I’ve ever had and I have no shame in admitting it.
Back to this bread! It’s super easy to make, and contains delicious things like fresh rosemary, freshly grated sharp cheddar cheese (my favorite), pumpkin purée of course, and pumpkin beer!! I used a pumpkin ale which I’d highly recommend trying, but any beer you enjoy drinking will work!
I love eating it warm with a slab of butter too. It’s the perfect blend of cheese, pumpkin, and beer flavor, and with the butter, there’s really nothing better.
Totally need to cozy up with a thick slice of this and a bowl of my favorite chili!
Rosemary Cheddar Pumpkin Beer Bread
This beer bread is made with pumpkin, fresh rosemary, sharp cheddar, and pumpkin ale! It's the perfect bread to eat with chili, soups, and even by itself!
- 3 cups whole wheat pastry flour (can sub all-purpose)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 1/2 tablespoons chopped fresh rosemary
- 1 cup canned pumpkin
- 3 tablespoons pure maple syrup
- 1 bottle (12 ounces) pumpkin beer (can sub your favorite beer!)
- 1 1/2 cups freshly grated sharp cheddar cheese
- 1 tablespoon pepitas (pumpkin seeds)
- 1 tablespoon unsalted butter, melted
Preheat oven to 375℉. Line a 9x5 loaf pan with parchment and sprat with cooking spray. Set aside.
In a medium bowl, combine the flour, baking powder, salt, garlic powder, and rosemary. Whisk to combine.
In a separate bowl, whisk together the pumpkin, maple syrup, and beer until smooth. Add the dry ingredients to the wet, being careful not to overmix. Add the cheese and stir until combined.
Add batter to loaf pan and smooth it out with a rubber spatula. Sprinkle with the pepitas.
Bake for 40 minutes, remove from oven, and brush the top with the melted butter. Bake for an additional 15 minutes or until the top is golden and a toothpick comes out clean. Let cool for 10 minutes before removing from pan. Slice and serve!
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