Homemade Hearty Beer Bread

Beer bread is a must-have in our house during the fall and winter months. It is a delicious, hearty bread that is perfect for dunking in soups and stews.  With only six ingredients, this beer bread comes together in a matter of minutes.

Hearty Beer Bread
((Printable Recipe))

Ingredients:
3 cups flour (all-purpose or a mix of white and whole wheat)
3 tablespoons brown sugar
1 tablespoon baking powder
1 teaspoon salt
1 bottle room temperature beer (Non-alcoholic beer works fine too, though I would recommend a darker, amber non-alcoholic beer if you can find it.)
3-4 tablespoons melted unsalted butter

Directions:
1. Preheat your oven to 375 degrees F and grease a 9x5-inch loaf pan.

2. In a large bowl, stir together the flour, brown sugar, baking powder and salt.

3. Add the beer and stir for about 20 strokes, just until the flour is incorporated. (Try and not over-stir the batter.)

4. Pour into your prepared pan and drizzle with the melted butter.

5. Bake for 40 - 45 minutes. Allow to cool in the pan for 5 minutes on a cooling rack before removing it from the pan.

Featured on Recipe Lion.

Linked to: Weekend Potluck, Skip to My Lou

Buttermilk Cinnamon Swirl Bread

This has been a family favorite of ours for years. Typically I make this bread in a loaf pan. Wrapped up beautifully, this bread makes the perfect gift- whether it be for a teacher, friend, housewarming or hostess gift- you really can't go wrong.

The other day I thought I'd try making this in my 10- inch cast iron skillet and it turned out wonderful. 

I'll give you the directions for making it either way, below.

Buttermilk Cinnamon Swirl Bread
((Printable Recipe))

2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup vegetable oil
1 1/4 cups sugar, divided
1 cup buttermilk
1 egg
1/2 tablespoon cinnamon
2 tablespoons chopped walnuts

Preheat your oven to 350 degrees. If you are using a cast iron skillet, place a 10-inch one in the oven to preheat.  If you are using a loaf pan, grease it well and set it aside.

Mix the oil, 3/4 cup sugar, buttermilk and egg together.  Set aside.

In another bowl, whisk together the flour, baking soda and salt.

Add the wet ingredients to the dry and stir until just combined.

In a small bowl combine the remaining 1/2 cup sugar, cinnamon and walnuts together.

If you are using the cast iron skillet, melt 1 tablespoon of butter and swirl it around.

Pour half the batter into either the cast iron skillet or the loaf pan.  Pour half the cinnamon sugar mixture on top.  Pour on the remaining batter and remaining cinnamon sugar. Drag a knife back and forth to swirl.

Bake for 45-55 minutes if using the loaf pan.
Bake for 20-35 minutes if using the cast iron skillet.

Cool in the pan for 10 minutes before removing.

*This recipe can easily be doubled.

Linked to: Recipe Lion, Sweet as Sugar Cookies, Crazy for Crust, Amee's Savory Dish, Weekend Potluck