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This Pumpkin Sage Beer Bread features all the flavors of fall. It’s super easy to make and pairs well with soups and salads or is perfect on it’s own… 

A loaf of Pumpkin Sage Beer Bread with two slices next to a small bowl of pumpkin puree and half a stick of butter all on a metal tray

For some reason, I don’t make beer bread very often and for the life of me, can’t answer why.  It’s probably one of the easiest bread recipes there is.  The main ingredients are: flour, baking powder, salt, sugar and beer.

If you’re worrying that the flavor of sage might be too strong, don’t be.  The sage flavor is extremely subtle. It’s lovely, really.

Overhead view of a loaf of Pumpkin Sage Beer Bread and two slices next to a small bowl of pumpkin puree and half a stick of butter all on a large metal pan

I always use a dark amber beer when I make beer bread because of the deep, rich taste it provides.  A lighter beer won’t give as much flavor.  Although I didn’t use it, a pumpkin ale might be nice to try.

This bread isn’t sweet as most pumpkin breads tend to be.  It’s more of a savory bread that would go well with with a bowl of soup or chili and is especially nice to set out on a table to enjoy before a meal.


Recipe

Pumpkin Sage Beer Bread

Prep: 10 minutes
Cook: 50 minutes
1 minute
Total: 1 hour
Servings: 1 loaf of bread
This Pumpkin Sage Beer Bread features all the flavors of fall. It’s super easy to make and pairs well with soups and salads or is perfect on it’s own.

Ingredients 

  • 3 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 12 ounces beer (preferably dark beer)
  • 1/2 cup canned pumpkin
  • 2 tablespoons fresh sage , roughly chopped or torn (or sub 1/2 teaspoon dry sage)
  • 1 cup cheddar cheese , shredded
  • 3 tablespoons butter , melted

Instructions 

  • Preheat oven to 350 degrees F.
  • In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  • Stir in the beer, pumpkin, sage, and cheese.
  • Spoon batter into a greased 5 x 9 loaf pan.
  • Pour melted butter over the top.
  • Bake for 45-50 minutes, or until top is golden brown and toothpick inserted in center comes out clean.
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34 Comments

  1. 5 stars
    I have always loved pumpkin bread. It is hard to make but you make it look effortless.

  2. Love this take on beer bread! The pumpkin and sage are such a great combination, I can imagine how delicious this is!

  3. Hi, would love to try this recipe but there’s 2 different measurements for the pumpkin: in your narrative you said 1/4 cup but in the recipe ingredient list it says 1/2 cup…which one did you try? Thx!

    1. Hi Kathy, Thank you so much for letting me know that different measurements are listed. The correct measurement is 1/2 cup canned pumpkin and I updated the recipe to reflect this. Have a great weekend.

  4. 5 stars
    I love this take on pumpkin bread. I prefer savory or sweet, so this is so up my alley. And I just got fresh sage from my CSA! Perfect!

  5. This looks so yummy! I’ve got plans to do some serious baking next week. gonna have to add this to the list!

  6. What a creative idea! I love the suggestion to pair your bread with chili or another fall stew – sounds perfect.