For St. Patrick’s Day last week, I though I would do some baking with beer.   I have made beer breads before, but never a sweet one. At the end of our dinner, there was only one slice left for breakfast toast. Next time, I will be baking two loaves!

 

 

Cinnamon Raisin Beer Bread
3 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup sugar
1 1/2 tsp ground cinnamon
3 tbsp vegetable oil
12-oz of  beer (I used Mississippi Mud since it was a black and tan, dark and light)
3/4 cup raisins

Preheat oven to 350F. Lightly grease a 9×5-inch loaf pan.
In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, sugar and ground cinnamon. Add in vegetable oil and beer and stir well, mixing only until no streaks of flour remain. Stir in raisins* to distribute evenly.
Bake for 55-6 minutes, until a toothpick inserted into the center comes out clean. Turn out of the pan and brush top of the loaf with melted butter. Sprinkle liberally with cinnamon sugar. Allow the bread to cool on a wire rack before slicing.

*helpful hint: toss the raisins in a wee bit of flour before mixing into the batter. it will keep them from sinking in the bread.

Advertisement