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Beer, apples, and cinnamon may sound like an unlikely combination, but I'm willing to bet that your guests probably wouldn't even guess this bread contained beer. So why include it? It adds a subtle, yeasty flavor that makes the bread a stand-out for a quick batter bread. For even more flavor, try a pumpkin ale. If you've got about 15 minutes, you can make this gorgeous bread and have it ready to serve with a soup for dinner. Fall doesn't get any better than this.
Quick Apple Cinnamon Beer Bread [Vegan]
Ingredients You Need for Quick Apple Cinnamon Beer Bread [Vegan]
- Nonstick cooking spray
- 2 cups all-purpose flour
- 1/2 cup barley flour
- 1/2 cup spelt flour
- 1/2 cup organic sugar
- 2 tablespoons ground golden flax seed
- 1 tablespoon cornstarch
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3 teaspoons ground cinnamon, divided
- 1/3 cup neutral flavored oil
- 1 teaspoon pure vanilla extract
- 1 1/4 cups vegan light ale
- 3/4 cup peeled, diced apple
- 1/4 cup packed light brown sugar
How to Prepare Quick Apple Cinnamon Beer Bread [Vegan]
- Preheat the oven to 375°F. Spray a 9 X 5 inch loaf pan with nonstick cooking spray.
- In a medium-size bowl, whisk together the flours through the salt. Whisk in 2 teaspoons ground cinnamon. Stir in the oil, vanilla, ale, and apple. Stir to combine but do not overmix. Spread the mixture evenly in the loaf pan.
- Combine the brown sugar and remaining teaspoon cinnamon in a small bowl. Spread evenly over the loaf and gently press it into the top with your fingers. Bake for 20 to 25 minutes, until the top is lightly browned. Cover loosely with a piece of foil and bake 30 to 35 minutes longer. The bread is done when cake tester inserted in the center comes out clean, and the sides slightly pull away from the edges. Let cool in the pan on a rack for 30 minutes, then gently invert and finish cooling on a metal rack. Do not slice until it is completely cooled.
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About The Author
Tami Noyes, Cookbook Author
See My RecipesTami Noyes lives and cooks in the Midwest. Currently working on her second book, Tami is the author of American Vegan Kitchen. Starting out as a baker for a local vegetarian café in the early ‘80s, Tami’s love of cooking is her way of expressing her compassion and nurturing for all beings and our planet. She believes that sharing the fantastic flavors of wonderful vegan foods is best way to encourage others toward veganism.
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