October 09, 2023

Caramel Macchiato Stout Pumpkin Bread with Crumb Topping

Recipe and photos by Kaitlin Hill

The season of all things pumpkin is here, and there is no better way to kick it off than with pumpkin bread. Perfect for dessert, breakfast, or a mid-afternoon snack, this pumpkin bread is jam packed with the flavors of fall like cinnamon, ginger, and cloves and added moistness from Old Bust Head’s Caramel Macchiato Stout. This recipe makes two loaves but can easily be divided in half for one loaf. That said, I recommend you bake both and either gift the second or freeze it to toast up later for a delicious fall treat.

Ingredients

For the pumpkin bread:
1, 15 ounce can of pure pumpkin puree
4 eggs

1 cup of vegetable or canola oil
1 ½ cups of granulated sugar
1 ½ cups of dark brown sugar

1 teaspoon of vanilla
2/3 cups of Caramel Macchiato Stout
3 ½ cups of all-purpose flour

2 teaspoons of baking soda

1 ½ teaspoons of salt
2 teaspoons of cinnamon
½ teaspoon of nutmeg
½ teaspoon of cloves
½ teaspoon of ginger

For the crumb topping:

½ cup of all-purpose flour
½ cup of dark brown sugar
½ cup of granulated sugar
pinch of salt
½ teaspoon of cinnamon
1/3 cup of cold butter, cubed

Directions:
Preheat your oven to 350°F and line two 9x5-inch loaf pans with parchment paper.

In a large bowl, mix the pumpkin, eggs, oil, sugars, and vanilla until well combined.

Whisk in the beer.

In a small bowl, whisk together the flour, baking soda, salt, and spices. Whisk the dry ingredients into the wet, a little at a time, until all the dry is incorporated.

Divide the batter between the two prepared pans and set them aside while you make the crumb topping.

In a small bowl, whisk together the flour, brown sugar, granulated sugar, salt, and cinnamon.

Next, add the cubed butter and work it into the dry ingredients with your fingers. Continue working the butter in until the mixture resembles wet sand.