Raisin Beer Bread

Raisin Beer Bread

Raisin Beer Bread

  • 2 cups beer
  • 1 (15 oz.) package raisins
  • 5 cups sifted all-purpose flour
  • 1 1/4th cups sugar
  • 1 tablespoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground nutmeg
  • 3 eggs, well beaten
  • 2 1/2 cups grated American cheese (10 ounces)
  • 2 cups chopped walnuts

Heat beer to boiling point and pour over raisins; let stand until cool and raisins are plumped. Mix flour with sugar, baking soda, salt and nutmeg. Stir in beer with raisins, eggs, grated cheese and walnuts. Mix well. Spoon batter into 2 greased 9 x 5 x 3-inch loaf pans. Bake in a moderate oven (350 degrees) for 45 minutes, or until a toothpick inserted in center of loaf comes out clean. Serve warm or cold, plain or with butter, cream cheese, marmalade or cheddar spread.


Makes 2 large loaves.

Note: Batter can also be baked in muffin pans but reduce baking time by 10 minutes.

Makes about 48 muffins.

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