In the onslaught of pumpkin recipes that is autumn, there always seems to be a vast majority of them leaning sweet. Excepting the occasional soup, pasta, or chili, nearly all recipes (and certainly most of the baked goods) play with the sweet side of pumpkin’s uses. While I love a sweet pumpkin bread as much as the next girl, I was intrigued with the idea of going savory.
Much like the other breads, a few tweaks to the standard recipe resulted in just what I was going for. Definitely savory and with a prominent beer flavor, this one has gentle notes of pumpkin and sage that work well on their own or will pair nicely with your favorite fall chili.
In addition to the subtle flavor change, the pumpkin adds a little moistness to the finished product. Lightly toasted, it works beautiful with butter or a spread, or to dip into soup. The savory beer flavor would be a lovely complement to a slightly sweeter squash soup, or make your chili extra hearty.
The pumpkin-ness of this bread will depend largely on your choice of beer rather than the amount of puree. I made this recipe twice with the same pumpkin beer and the results were only vaguely different. On the plus side, it makes it a great recipe to use up leftover pumpkin, but on the downside it means you need to choose your beer wisely. As someone that doesn’t actually consume beer in its beverage form, I don’t have a lot of experience in beer picking, but the particular beer I chose was not hugely pumpkin flavored on its own. Choosing one that that is heavier on the pumpkin aspect would likely result in a stronger flavor within the bread.
I opted to top my bread with a sprinkling of pumpkin seeds. This is largely for show (the pictures are way prettier, amirite?) but it also adds a nice crunch and gives some expectation as to what the bread flavor might be.
If, like me, you get burned out on the overwhelming amount of sweet pumpkin recipes, tone it down several notches and make a cozy loaf of bread.
Savory Pumpkin & Sage Beer Bread
Makes one standard loaf
1 1/2 cup whole wheat flour
1 1/2 cup white flour
2 Tbsp brown sugar1
4 1/2 tsp baking powder
1 1/2 tsp salt
1/4 cup fresh sage, finely chopped
12 oz pumpkin beer
1/2 – 1 cup pumpkin puree1
1 Tbsp raw pumpkin seeds
1/2 tsp olive oil
1/4 tsp dried sage
pinch of salt
- Preheat oven to 350 degrees Fahrenheit. Grease a 9×5″ loaf pan and set aside.
- In a medium bowl, whisk together remaining dry ingredients to remove lumps.
- Pour in beer and stir until just combined.
- Spread evenly into prepared pan. If desired, mix together seeds, oil, and sage until seeds are coated, and sprinkle on top of the batter.
- Bake 50-60 minutes, or until nicely browned and a toothpick comes out clean.
- Perfect for toast or to accompany your favorite fall dinners.
1 There is not a great difference in flavor with this range, so just use whatever amount of pumpkin you need to use up. The larger amount results in a slightly more moist bread but that is the only noticeable difference.
1 If you do want a little sweeter bread, add up to 1/3 cup of brown sugar.