Raspberry wheat beer quickbread
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| For the bread: | ||
| 3½ | cup | Flour |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Baking soda |
| 1½ | teaspoon | Baking powder |
| 1 | Egg lightly beaten | |
| 12 | ounces | Oregon Raspberry Wheat Beer |
| 1 | tablespoon | Vegetable oil |
| ¾ | cup | Fresh raspberries |
| ⅓ | cup | Brown sugar |
| For the sauce: | ||
| ¼ | cup | Raspberries |
| 1½ | ounce | Oregon Raspberry Wheat Beer |
| 1 | teaspoon | Vanilla extract |
Directions
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.
QUENCH SHOW #Q1A02
(Courtesy of Chris Santos of the Time Cafe)
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