Oh my gosh, you have got to try this cheddar pumpkin bread! I’ve been tweaking this recipe for years—ever since that one fateful autumn when I accidentally grabbed pumpkin beer instead of my usual ale at the grocery store. (Oops!) But wow, what a happy accident. The moment I tasted that first warm slice, with its golden crust and pockets of melted sharp cheddar, I knew I’d stumbled onto something magical.
Table of Contents
Table of Contents
This isn’t your typical sweet pumpkin bread. Nope—this loaf is all about balance. The earthy pumpkin and herbal rosemary play off the sharp cheddar beautifully, while the pumpkin beer adds this malty depth that’ll make you go “Wait, what is that amazing flavor?” Trust me, after testing dozens of versions (my neighbors have been very well-fed this fall), this combo is absolute perfection.
The best part? It comes together in one bowl—no fancy techniques, just good ingredients doing their thing. That first whiff when it’s baking? Pure autumn heaven. Your kitchen will smell like a cozy pub meets pumpkin patch, and you’ll be slicing into the loaf before it’s fully cool (I won’t tell).
Why You’ll Love This Cheddar Pumpkin Bread
Oh, where do I even start? This bread is everything you want in a fall recipe, and here’s why:
- Unexpected flavor magic – That first bite of sharp cheddar melting into earthy pumpkin? Game changer. The rosemary and pumpkin beer take it from “nice” to “where has this been all my life?” territory.
- Easiest loaf ever – One bowl, no yeast, no kneading – just mix and bake. Even my most baking-phobic friends nail this recipe.
- Vegetarian crowd-pleaser – Perfect for potlucks when you never know who’s avoiding meat. (Though fair warning – it disappears fast!)
- Fall in every slice – Pumpkin spice who? This is autumn flavor for grown-ups – cozy, savory, and just sweet enough from the maple syrup.
Seriously, I make this weekly from September through November. The leftovers (if there are any) make killer grilled cheese sandwiches too!
Ingredients for Cheddar Pumpkin Bread
Here’s everything you’ll need to make this magical loaf happen – and trust me, each ingredient plays a special role in creating that perfect balance of flavors!
- 3 cups whole wheat pastry flour – That slightly nutty flavor pairs so well with the pumpkin. (All-purpose works fine too if that’s what you’ve got!)
- 1 tablespoon baking powder – Our little rising helper – just make sure yours is fresh.
- 1 teaspoon salt – The flavor booster that makes everything pop.
- 1/2 teaspoon garlic powder – My secret weapon for that “what is that delicious flavor?” moment.
- 1 1/2 tablespoons chopped fresh rosemary – Those little green flecks make it look and taste gourmet. (Dried works in a pinch – use 1 1/2 teaspoons.)
- 1 cup canned pumpkin – Not pie filling! Just plain pumpkin puree. The orange stuff in the can with only one ingredient.
- 3 tablespoons pure maple syrup – Just enough sweetness to balance everything out.
- 1 bottle (12 ounces) pumpkin beer – The magic ingredient! Any beer works, but pumpkin beer gives that extra fall flair. (Non-alcoholic? Use apple cider instead!)
- 1 1/2 cups freshly grated sharp cheddar – Pack it in there – this is where the cheesy goodness comes from.
- 1 tablespoon pepitas – For that perfect crunchy top.
- 1 tablespoon melted butter – Brushed on halfway for the most glorious golden crust.
Equipment You’ll Need
Don’t worry – you probably have everything already! Here’s what’s essential for this cheddar pumpkin bread:
- 9×5 inch loaf pan – The perfect size for this recipe
- Parchment paper – Trust me, it makes removal so much easier
- 2 mixing bowls – One for dry, one for wet ingredients
- Whisk – To get everything nicely combined
- Rubber spatula – For folding in that glorious cheese
- Pastry brush – For the buttery finishing touch
That’s it! No fancy gadgets needed – just good old-fashioned baking basics.
How to Make Cheddar Pumpkin Bread
Okay, let’s get baking! This cheddar pumpkin bread comes together so easily – just follow these simple steps for the most delicious loaf you’ve ever tasted.
Preparing the Batter
First things first – preheat that oven to 375°F and line your 9×5 loaf pan with parchment paper. A quick spritz of cooking spray ensures your bread will slide right out later.
Now for the magic! In one bowl, whisk together your dry ingredients – the flour, baking powder, salt, garlic powder, and that fragrant rosemary. In another bowl, whisk the pumpkin, maple syrup, and beer until smooth. (That moment when the beer hits the pumpkin? Pure kitchen alchemy!)
Here’s the key – add the dry ingredients to the wet and stir just until combined. A few flour streaks are fine! Overmixing is the enemy of tender bread. Then, gently fold in your grated cheddar – you want those cheesy pockets distributed throughout.
Baking and Finishing Touches
Pour that gorgeous orange batter into your prepared pan and smooth the top. Sprinkle with pepitas for that perfect crunch. Pop it in the oven for 40 minutes – your kitchen will smell amazing.
Now, the secret weapon – brush the top with melted butter! This gives it that bakery-worthy golden crust. Back in the oven it goes for another 15 minutes or so. Test with a toothpick – it should come out with just a few moist crumbs.
Let it cool for 10 minutes in the pan (I know, the hardest part!), then transfer to a rack. That first warm slice with the melty cheese? Worth every second of waiting.
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20-Minute Cheddar Pumpkin Bread Recipe You’ll Crave Daily
A savory loaf combining sharp cheddar and pumpkin with rosemary and pumpkin beer for a unique flavor.
- Total Time: 70 minutes
- Yield: 1 loaf 1x
Ingredients
- 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
Instructions
- Preheat oven to 375℉. Line a 9×5 loaf pan with parchment and spray with cooking spray. Set aside.
- In a medium bowl, combine the flour, baking powder, salt, garlic powder, and rosemary. Whisk to combine.
- 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.
- Pour batter into the loaf pan and smooth it out with a rubber spatula.
- Sprinkle with pepitas.
- Bake for 40 minutes, remove from oven, and brush the top with 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.
Notes
- You can substitute all-purpose flour if whole wheat pastry flour is unavailable.
- Any beer can be used if pumpkin beer is not available.
- Ensure not to overmix the batter to keep the bread light.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 5g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 20mg
Tips for Perfect Cheddar Pumpkin Bread
Listen, I’ve made every possible mistake with this bread—so you don’t have to! Here are my hard-earned tricks for cheddar pumpkin bread perfection:
- Don’t overmix! Stir just until the flour disappears—a few lumps are fine. Overworked batter turns dense.
- Cold cheese = happy bread. Room-temp cheddar melts too fast. Straight-from-the-fridge shreds stay beautifully distinct.
- Oven quirks matter. Mine runs hot—if your bread browns too fast, tent it with foil after the butter brush.
- Pumpkin matters. Use plain canned pumpkin, not pie filling (way too sweet!). And measure packed—it’s sticky!
- Slice patience. Let it cool 10 minutes minimum—those melty cheese pockets need to set or they’ll smush.
Follow these, and you’ll nail it first try—just like I eventually did after, uh, several “learning experiences.”
Variations & Substitutions
Oh, the possibilities with this cheddar pumpkin bread! Here are my favorite twists and swaps when I’m feeling adventurous or working with what’s in my pantry:
- Cheese lovers: Swap half the cheddar for smoked gouda or gruyère – that extra depth takes it next level!
- Gluten-free: Use a 1:1 gluten-free flour blend (I like King Arthur’s). The texture stays perfect.
- No beer? No problem! Non-alcoholic beer, apple cider, or even ginger ale work beautifully.
- Herb variations: Out of rosemary? Thyme or sage make equally cozy substitutes.
- Extra crunch: Toast the pepitas first or add sunflower seeds to the batter.
See? This recipe’s as flexible as it is delicious. Make it yours!
Serving and Storing Cheddar Pumpkin Bread
Oh, the ways to enjoy this bread! My absolute favorite? Still warm from the oven with a smear of honey butter—that sweet-salty combo gets me every time. For meals, it’s magical with:
- Soup season’s best friend: Dunk slices into butternut squash or creamy tomato soup—trust me, it’s life-changing.
- Charcuterie upgrade: Cube it for a cheese board with apples and fig jam.
- Breakfast twist: Toast it and top with avocado and a fried egg. (Yes, really!)
Storage is easy—wrap cooled loaves tightly in foil or beeswax wrap. It stays perfect at room temp for 3 days. Freeze slices between parchment for up to 3 months—pop ’em straight in the toaster when those pumpkin-cheese cravings hit!
Cheddar Pumpkin Bread FAQs
Do cheese and pumpkin really go together?
Oh my gosh, YES—and once you try this combo, you’ll wonder why it’s not everywhere! The sharpness of cheddar cuts through pumpkin’s natural sweetness, while rosemary ties it all together. Think of it like a gourmet grilled cheese meets pumpkin soup—total comfort food magic.
Why did my pumpkin bread come out rubbery?
Probably overmixing! Gluten develops when you stir too much, creating that tough texture. My trick? Stir just until the flour disappears—batter should still look lumpy. Also, check your baking powder’s freshness—old stuff won’t give you that perfect rise.
Can I use pre-shredded cheese?
I don’t recommend it! The anti-caking powder changes how it melts. Freshly grated cheddar (right from the fridge!) creates those dreamy melted pockets. Takes 2 extra minutes but makes all the difference—my cheese grater’s always stained orange in fall!
What if I don’t have pumpkin beer?
No sweat! Regular ale works great, or try hard cider for extra autumn vibes. Non-alcoholic? Swap in apple cider or even chicken broth—the bread still turns out deliciously moist.
Nutritional Information
Just so you know – these numbers are estimates since ingredients vary (like how packed your cheese is, or which beer you use). But generally, per slice:
- 220 calories – Perfect for a hearty snack or side
- 8g fat (4g saturated) – Thanks to all that melty cheddar goodness
- 7g protein – More than your average bread!
- 30g carbs with 3g fiber – The whole wheat flour keeps it wholesome
Not bad for something that tastes this indulgent, right? My nutritionist friend approved it as her “cheat day” treat!
Share Your Cheddar Pumpkin Bread
I live for your cheddar pumpkin bread photos—tag me so I can cheer you on! Did you put your own spin on it? A different cheese? Extra rosemary? Tell me everything in the comments below. And if you loved it, leave a rating—it helps other bakers find this cozy recipe. Now go forth and bake (then brag)!
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