We have all this beer in the fridge, and while it's not bad, we just don't prefer pumpkin ales. I figure it's a good excuse to experiment with more beer bread flavors. To the basic recipebasic recipe I added cinnamon, cloves, nutmeg, and raisins. I also substituted brown sugar for the white sugar and added quite a bit more to make a sweeter loaf and counteract the bitterness of the beer a little. I was pleasantly surprised with the result. Sweet, but not too sweet, with warm spices and chewy raisins scattered throughout. This would be good with some oats added also. I would cut back the flour to 2 cups then add about 1 1/2 cups rolled oats. I might double the amount of raisins too.

This bread is especially good toasted and buttered.

Edit (9/24/08): Text message from my younger brother (who was here yesterday to mow the lawn), "I had a little piece of your bread oh my god." It seems to get better every day.

3 cups flour (I used about half all-purpose and half white whole wheat)
1/2 cup brown sugar
1 tbsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 tsp cloves
dash nutmeg
1/2 cup raisins
12 oz (1 bottle) pumpkin ale

Combine dry ingredients and raisins, then slowly stir in beer and mix just until moistened.

Pour into greased 8" loaf pan. Brush with egg wash, if desired (1 egg + 2 tsp water, beaten).

Bake at 375°F for 45 minutes, until toothpick inserted in center comes out clean (this one was in the oven for 50 minutes and it was perfect).

Cool in the pan on a rack for 10 minutes. Remove from pan and cool 10 more minutes. Serve warm or at room temperature.