Hard Cider Beer Bread With Berries
For a recipe that comes together quicker than a craving, try this Hard Cider Beer Bread with Berries. Five minutes and a bottle of Angry Orchard is all you need to add a fruity twist to this soft, fluffy bread bursting with fresh raspberries and blueberries.
Let’s just take a minute to savor the season. Not fall, I’m already two months into my pumpkin spice latte celebrations. No, today I’m talking about prime time for hard apple cider season. How everyone doesn’t pick the crisp, sweet taste of hard cider over skunky, yeasty beer is beyond me.
In the early days of the American colonies, when water quality was crap, everybody drank hard cider. Even little kids guzzled it by the gallon. Just imagine all the pint-sized settlers drinking pints of hard cider! Now America runs on Dunkin’, but back then it ran on fruity hooch.
History is cool, but you know what’s even cooler? Dumping a bottle of cider beer into quick bread batter and watching it bubble up like a bong. It’s Kitchen Science 101, fizzy beer serves as a leavening agent in place of yeast. And, let us not forget, also adds all the boozy apple flavor.
At it’s core, this hard cider bread is all about the apples. But since I’m all about fresh berries, they’re getting tossed into the mix too. Packing blueberries and raspberries into the batter makes this soft, fluffy bread berrylicious. Have a buttered slice for breakfast or drown it in a raspberry glaze for a perfect after-dinner dessert.
Either way, it only takes five minutes of your time to prep Hard Cider Beer Bread with Berries. And there’s no wrong time to enjoy a golden-crusted slice.
- 1 loaf
- Prep time: 5 Minutes|Cook time: 50 Minutes|Total time: 55 Minutes
Hard Cider Bread
Hard Cider Bread
- Preheat oven to 350 degrees. Grease a 9 x 5 loaf pan with butter and set aside.
- In a large bowl combine flour, baking powder and salt. Stir to combine.
- Add honey and hard apple cider. Stir until just combined.
- Toss raspberries and blueberries with 1 tablespoon of flour until coated. Add to batter and very gently fold into the mixture.
- Pour batter into prepared loaf pan. Top with pats of butter.
- Bake for 50 to 55 minutes or until a toothpick inserted into the center of the loaf comes out clean.
- Cool in pan for 10 minutes before removing. Transfer to a wire rack to cool completely while you prepare the raspberry glaze.
- In a small saucepan over medium heat, bring water, sugar and raspberries to a boil.
- Reduce heat to low and simmer for 10 minutes.
- Strain syrup and set aside to cool. Discard mashed raspberries.
- In a medium bowl, whisk powdered sugar and 3 tablespoons of raspberry syrup until desired consistency is achieved. If glaze is too thick, add an additional tablespoon of syrup.
- Pour glaze over cooled bread loaf. Allow to set for 10 minutes before garnishing with berries.
- Cut loaf into slices and enjoy with a drizzle of raspberry syrup.
- Fresh berries are recommended but you can substitute frozen. Be sure to drain excess moisture from frozen berries before adding to batter. Note that you may need a few additional minutes of bake time if using frozen berries due to moisture content. Also, be prepared for frozen berries to tint the batter purple.
- This quick bread recipe can easily be made into muffins. First, add liners to a standard muffin pan then evenly distribute batter. Bake for 5 minutes at 425 degrees then lower oven temperature to 350 degrees and bake for an additional 14 to 15 minutes. Muffins are done when a toothpick inserted into the center comes out clean.
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