Title: Raspberry Wheat Beer Quickbread
Categories: Quick-brd, Sweet-brd
Yield: 1 Servings

---for the bread---
3 1/2 c Flour
1 ts Salt
1/2 ts Baking soda
1 1/2 ts Baking powder
1 Egg lightly beaten
12 oz Oregon raspberry wheat beer
1 tb Vegetable oil
3/4 c Fresh raspberries
1/3 c Brown sugar
---for the sauce---
1/4 c Raspberries
1 1/2 oz Oregon raspberry wheat beer
1 ts Vanilla extract

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 1/2 of the sauce.
Add back into unstrained portion and drizzle over bread.

Courtesy of Chris Santos of Time Cafe

Recipe by: QUENCH SHOW #Q1A02

Posted to MasterCook Digest V1 #308 by 4paws@netrax.net (Shermeyer-Gail) on
Oct 10, 1997