Orange Beer Bread



Ahhh, vitamin C.

My adventures in making a good beer bread and my new found interest in food photography led me to envision what a perfect picture of beer could be.  That picture turned out to be a tall glass with a slice of orange on the rim.

Personally, I’ve never been a huge fan of the beers that recommended any orange garnish.  I’m not a big drinker anyway, but when I do drink beer, it’s usually a light lager.  Anything beyond that tends to have too much flavor or bitterness for me.    Given that I was making beer bread, I figured this was the perfect time for me to experiment with beers I don’t typically drink.

On a similar note, I don’t typically keep a lot of citrus fruits in the house.  I’m just not a huge fan of them because they very often cause irritation to the mouth and tongue that can last up to a couple days at a time for me.  My husband, however, is a huge fan of clementines and we always have them in the house for him to snack on.   These mini fruits are actually part of the mandarin orange family according to a very brief internet search I did.  And since I didn’t want to buy a dozen large oranges that would ultimately go bad, I decided to use these clementines in place of a normal orange for this recipe

Like my Lime Beer Bread, I used the zest of the orange as well as the juice to help accentuate the muted orange flavor in the beer.  The result is a sweet version of beer bread with a fruity kick.  This was so good, I even had this for breakfast in place of my normal toast!




Orange Beer Bread

3 cups flour
1/2 cup granulated sugar
1 tbsp baking powder
1 tsp salt
1 12oz. bottle beer
Juice of 1 orange                                            Zest of 1 orange                                                   3 tbsp softened butter

Preheat oven 350F.

In a large mixer, combine all of the ingredients except the butter, adding the beer last to the mixture.

Pour the mixture into a greased loaf pan.

Bake for 45 minutes.

Melt the 3 tbsp of butter and pour over the loaf.  Return to oven for another 10-15 minutes.

Let cool.

Serve warm, ideally with butter.


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