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Raspberry Wheat Beer Quickbread

Raspberry Wheat Beer Quickbread recipe image
This Raspberry Wheat Beer Quickbread is a delightful twist on traditional quickbreads, combining the bright acidity of fresh raspberries with the complex, malty sweetness of wheat beer. The batter comes together quickly, requiring no kneading or rising time, making it a perfect last-minute dessert or brunch item. As it bakes, the fruit bursts slightly, creating pockets of juicy flavor in every bite, while the beer tenderizes the crumb for a light, airy texture. The accompanying raspberry-beer sauce adds a glossy, intense finish that elevates the dish from simple to sophisticated.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 258
Dietary: Vegan
Description
This Raspberry Wheat Beer Quickbread is a delightful twist on traditional quickbreads, combining the bright acidity of fresh raspberries with the complex, malty sweetness of wheat beer. The batter comes together quickly, requiring no kneading or rising time, making it a perfect last-minute dessert or brunch item. As it bakes, the fruit bursts slightly, creating pockets of juicy flavor in every bite, while the beer tenderizes the crumb for a light, airy texture. The accompanying raspberry-beer sauce adds a glossy, intense finish that elevates the dish from simple to sophisticated.
Directions
  1. 1
    Preheat oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan.
  2. 2
    In a large bowl, whisk together flour, salt, baking soda, baking powder, and brown sugar until evenly combined.
  3. 3
    In a separate medium bowl, whisk together the beaten egg, 12 ounces of raspberry wheat beer, and vegetable oil until smooth.
  4. 4
    Pour the wet ingredients into the dry ingredients. Stir gently with a spatula just until the flour is moistened; do not overmix.
  5. 5
    Gently fold in 3/4 cup of fresh raspberries, being careful not to crush them.
  6. 6
    Pour the batter into the prepared loaf pan and smooth the top.
  7. 7
    Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
  8. 8
    While the bread bakes, prepare the sauce: In a small bowl, mash 1/4 cup of fresh raspberries with a fork or spoon.
  9. 9
    Stir 1 1/2 ounces of raspberry wheat beer and vanilla extract into the mashed berries.
  10. 10
    Strain half of the sauce mixture through a fine-mesh sieve into a small bowl to remove seeds, then stir this strained portion back into the unstrained portion for a textured sauce.
  11. 11
    Allow the bread to cool in the pan for 10 minutes, then turn out onto a wire rack.
  12. 12
    Drizzle the warm raspberry beer sauce over the cooled bread before serving.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 258kcal
% Daily Value *
Total Fat 2.0g4%
Saturated Fat 0.2g1%
Cholesterol 38mg13%
Sodium 1290mg54%
Total Carbohydrate 54g18%
Dietary Fiber 6.3g26%
Sugars 8.4g
Protein 6.2g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: raspberry, wheat beer, quickbread, fruit bread, baking, dessert, brunch, berry, sauce, moist, homemade, craft beer, loaf, summer, easy, flour, sweet, vanilla, fresh
Read it online: https://www.chefs-mate.com/recipe/raspberry-wheat-beer-quickbread/