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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.

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.


  • 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


  • 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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More Ideas


  1. Beer breads are so easy to whip up and there is nothing like the scent of freshly baked bread! I’m dreaming of making one with a pumpkin ale and enjoying it with a hot bowl of soup once the temps cool here!

    1. Beer bread is so easy, Lora. I’d love to know how you like the pumpkin ale taste, I bet it adds a rich flavor.

  2. I LOVE that you used pumpkin in a savory bread!! I know my husband would love this 🙂

  3. Your beer bread sounds wonderful! I can see why it is your daughter’s favorite! Mine wouldn’t go for dessert either…her most requested recipe from me is my lemony kale salad. I make it every week and she eats it pretty much every single day all week. She never gets tired of it. But back to your bread…I’d love to try this. I love the taste of beer bread too!

    1. I bet your lemony kale salad is wonderful, Michelle. I’ll have to look for it on your blog. Thanks so much!

  4. Well, you know… autumn in Texas…. I went to an outdoor event this past weekend and wore a sweater and plaid scarf even though it was nearly 90….. because…. fall. 🙂 this looks fantastic though. Perfect with soup…cold weather or not.

    1. I find myself doing the same thing, Marye. It just feels wrong to be in white shorts and sandals in October.

    1. Thanks, Chandra. I love the addition of pumpkin – it brings a great flavor and gives the bread a great texture.

  5. This is a fantastic savory pumpkin bread!! Pumpkin and sage belong together in the season!

    1. There really is something wonderful about fresh baked bread. The aroma, the taste and it isn’t hard to make either. Thanks, Christie!

  6. This beer bread sounds wonderful. I love this idea. I bet it would be delicious made with a pumpkin ale. I like the idea of this bread being savory versus sweet. Yum!