Raspberry wheat beer quickbread

Yield: 4 servings

Measure Ingredient
\N \N For the bread:
3½ cup Flour
1 teaspoon Salt
½ teaspoon Baking soda
1½ teaspoon Baking powder
1 \N Egg lightly beaten
12 ounces Oregon Raspberry Wheat Beer
1 tablespoon Vegetable oil
¾ cup Fresh raspberries
⅓ cup Brown sugar
\N \N For the sauce:
¼ cup Raspberries
1½ ounce Oregon Raspberry Wheat Beer
1 teaspoon Vanilla extract

Whisk ingredients for the bread together until just combined. Pour into 9 by 5 by 3-inch loaf pan and bake 35 to 40 minutes at 350 degrees.

Mash together sauce ingredients with a spoon and strain ½ of the sauce. Add back into unstrained portion and drizzle over bread.


(Courtesy of Chris Santos of the Time Cafe)

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