Skip to main content
logo
Food Advertising by

Date and Walnut Beer Bread



Of late, you must have noticed that I've quite a number of  'booze' posts in my blog.  Well, I was doing some cleaning up of my fridge not long ago and stumbled upon some cans of beer and stout lying idle in the cool comfort of the fridge.  Being a naive teetotaller I didn't realise that these booze do expire just like other foodstuff until I turned them over while rearranging them.  Gosh, they're going to expire in two months time and what am I going to do with them!  Fret not, I told myself, surf the net and that's exactly what I did ..........











This beer bread tastes somewhat between a cake and a bread.  When eaten fresh, it was soft, delicious with the crispy crust and no distinctive taste of beer at all.  Guess the alcohol content had all evaporated during the process of baking.

Recipe for Date and Walnut Beer Bread (I doubled the recipe to make 2 loaves)

    Ingredients
    • 12 oz self-raising flour OR 12 oz plain flour + 3 tsp baking powder sifted together.
    • 3 Tbsp caster sugar
    • 4 oz butter, melted
    • 1 can/320 ml beer
    • 1/4  tsp salt
    • 60 gm dates, pitted and roughly chopped
    • 60 gm walnuts, lightly toasted and roughly chopped
    Method
    1.  Melt the butter, let cool.
    2.  Sift the flour with salt into a large mixing bowl. Add in the sugar and mix well.
    3.  Pour in the beer, mix well.  Add in the melted butter and mix till well combined.
    4.  Stir in the dates and walnuts, mix till just combined.
    5.  Pour the batter into a 9 x 5 x 3 inch lightly greased and floured loaf pan.
    6.  Bake in a preheated oven @ 180 deg.C for 45 mins. till golden brown.  Test with a skewer till it comes out clean.
    7. Let bread cool in pan for about 10 mins. before unmoulding and letting it cool completely on a wire rack.
Note :  Heat up any leftovers and serve with butter & jam or have them plain.



 
I'm submitting this post to Bake Your Own Bread.
       

Comments

  1. A great looking quick bread. I love the combo of dates and walnuts in this harvest bread.

    ReplyDelete
    Replies
    1. Thank you, Angie. I've made this a couple of times.

      Delete
  2. It's fascinating to use beer to bake bread :)

    ReplyDelete
  3. ha ha yes I was wondering how come lately you have been posting recipes of beer and guiness... another interesting beer bread that looks delicious!

    ReplyDelete
  4. That loaf of bread looks really moist! I have always wanted to try baking with beer too but somehow never got round to doing it! I should try it soon!

    ReplyDelete
  5. This beer bread looks great. I've never tried to use beer for baking. Must try one day.

    ReplyDelete
  6. My daughter turned me onto beer bread. It's a terrific use for beers that you buy and don't like. I love your twist with walnuts and dates!

    ReplyDelete
    Replies
    1. Thank you, I had to think of ways to use up the beer, somehow!

      Delete
  7. i love the last picture, me too nvr baked with beer before. But really interesting to see this. you dont drink beer?

    ReplyDelete
    Replies
    1. No, I don't touch liquour as I'm allergic to it!

      Delete
  8. A lovely simple recipe and perfect for what I want right now, however I notice you do not specify what to do with the sugar. I'm assuming it is mixed in with the flour & salt - at least that's what I did.

    Salian

    ReplyDelete
    Replies
    1. Oops, thanks for the alert. The sugar is mixed in together with the flour and salt.

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

German Butter Cookies CNY 2015 ~ 德国牛油曲奇

These cookies certainly do not need much introduction as they have been circulating among food blogs for quite some time, more so at this time of the year.   I've bookmarked this since last year and only had the time to make them now.  I made some plain ones as well as marbled ones. There are other flavours as well but for the time being, I can only make do with these.  Also this will be my last post before I take a break to celebrate the Lunar Chinese New Year with my family, relatives and friends.






Recipe for German Butter Cookies ~ 德国牛油曲奇 (adapted from 'here' with slight modification)

Ingredients

250 gm butter80 gm icing sugar (sifted)250 gm potato starch flour130 gm plain flour1.1/2 tsp Valrhona cocoa powder (sifted)Method Sift potato starch flour and plain flour, set aside.Beat butter and icing sugar till fluffy.Fold in the sifted flours, mix well.Let dough rest for 15 mins.Take 1/4 portion of dough and mix with the cocoa powder.For the plain ones, just pinch some dough,…

Curry leaf Salted Egg Cookies ~ 咖喱叶咸蛋曲奇 ~ CNY 2017

I was quite sceptical to try this Salted Egg cookie recipe with an addition of curry leaves but I was surprisingly pleased with the end product.   It is indeed difficult to describe the taste of these cookies except that they do have an appetising flavour.  But one thing for sure, the sweet smell of salted egg and curry leaves will linger in your kitchen for quite a while.  Check it out here for a simple and easy Salted Egg cookie recipe.






Curry leaf Salted Egg Cookies ~ 咖喱叶咸蛋曲奇 Ingredients


128 gm butter60 gm caster sugar3 salted egg yolks, steamed for 5 mins, and mashed188 gm plain flour15 gm cornflour1/4 tsp baking powder1 egg yolk, lightly beaten to glazea pinch of salt20 curry leaves (depending on size), snipped till fine Method Sift the flour with the cornflour, salt and baking powder.  Set aside.Beat butter and sugar till creamy, mix in the flour till well combined.Add in the mashed salted egg yolk and curry leaves.  Mix well.Use a spatula to gather up the crumbs, wrap up the dough…

Pumpkin almond crisps ~ CNY 2018 ~ 南瓜杏仁片脆饼

Chinese New Year is not too far away from now, in 2018, it falls on 16th February and we usher in the year of the Dog.  This is a very addictive crispy snack and it's different from my previous post of
Orange Sesame Almond Crisps for I used almond walnut powder instead of almond meal.  It tastes just as good.




Pumpkin almond crisps  ~  南瓜杏仁片脆饼 
Ingredients
45 gm caster sugar23 gm plain flour, sifted16 gm almond walnut powder100 gm almond flakes30 gm pumpkin kernels20 gm sesame seeds1.1/2 eggs2 tsp chia seeds1 tsp vanillaMethod Beat eggs and sugar till sugar has dissolved.  Add in vanilla, mix well.Stir in the sifted flour and the rest of the ingredients.Mix till well combined and let the mixture rest for about half an hour.Drop 1/2 teaspoonfull mixture onto a parchment lined baking tray and using the back of the spoon, spread out the mixture, thinly.Bake in a preheated oven @ 150 deg.C for 8 to 10 mins. till light golden brown.Let cool and store in an air-tight cookie jar.