Prep 0 mins
Cook 55 mins
Apricot adds a new twist to beer bread.
- 709.77 ml all-purpose flour
- 9.85 ml baking powder
- 2.46 ml salt
- 118.29 ml sugar
- 44.37 ml vegetable oil
- 340.19 g apricot beer (such as Pyramid Apricot Ale)
- 118.29 ml dried apricot, diced
- Preheat oven to 350°F Lightly grease a 9×5 inch loaf pan.
- In a very large bowl, whisk together flour, baking powder, salt and sugar. Make a well in the center and add in vegetable oil and beer. Mix. Stir just until just combined. Stir in dried apricots. Pour batter into prepared pan.
- Bake for 55-60 minutes, until the loaf is light golden brown and a toothpick inserted into the center comes out clean (the top should spring back when lightly pressed).
- Turn loaf out of the pan and allow the bread to cool on a wire rack before slicing.
We liked the dried apricot beer flavor combo. The texture and flavor of beer bread with an equally dominate flavor of apricot. Made this recipe using a 6 ounces bag of dried apricots as the recipe called for 1/2 cup and there were only 5 pieces of apricot left so I just chopped them up and added them and would also highly recommend sticking to Pyramid's Apricot Ale as suggested in order to get the full flavor of this bread. Thanks for the post.