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+ servings

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!

Course Bread, Side Dish
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 1 9x5 loaf


  • 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


  1. Preheat oven to 375℉. Line a 9x5 loaf pan with parchment and sprat with cooking spray. Set aside.

  2. In a medium bowl, combine the flour, baking powder, salt, garlic powder, and rosemary. Whisk to combine.

  3. 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.

  4. Add batter to loaf pan and smooth it out with a rubber spatula. Sprinkle with the pepitas.

  5. 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!