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Quick Beer Bread with Caraway Seeds and Sweet Whiskey Butter

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  • Author: Alisha Lumea & Polly Legendre
  • Total Time: 1 hour 30 mins
  • Yield: 1 loaf 1x


Repurpose leftover beer, even after it’s gone flat, into a quick bread that comes together without needing any kneading.



Caraway Beer Bread

  • 2 cups all purpose flour
  • 1 cup oat bran flour*
  • 1 tbsp baking powder
  • 1 tsp salt
  • 2 tbsp brown sugar
  • 12 oz dark beer
  • ¼ cup unsalted butter (half a stick), melted and cooled
  • 2 tbsp caraway seeds

Sweet Whisky Butter

  • ½ cup (1 stick) unsalted butter
  • 1 tbsp honey
  • 1 tsp whisky
  • *If you don’t have oat flour, you can make your own by pulsing flat oats in a food processor until they reach a sand-like consistency.



  1. Preheat oven to 350 degrees.
  2. Butter and flour a loaf pan.
  3. Melt the butter and set aside to cool. Mix together flour, oat flour, baking powder, salt and caraway seeds. In another bowl, mix together the melted butter, brown sugar and beer. The butter may congeal and look strange, but it’s fine. Add the dry ingredients to the wet ingredients in three additions, mixing gently to blend each time. Do not over mix.
  4. Bake for an hour or until a tester inserted in the center of the loaf comes out clean. Let bread cool in the pan.
  5. If you want something faster, bake the batter in greased muffin tins for approximately 20-30 minutes, depending on the size of the tins.
  6. Bread is best eaten the day of or day after baking. Because it had less fat than most other quick breads, it doesn’t keep fresh as long.


  1. Let butter soften at room temperature. Beat honey and whisky into the butter until fully incorporated. If the butter is too soft, return it to the refrigerator to chill to good, spreadable consistency.
  • Prep Time: 30 mins
  • Cook Time: 1 hour
  • Category: Baking
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