The Best Cinnamon and Raisin Beer Bread

It’s that time of year when I begin to crave thick slices of warm bread or toast with lashings of melted butter that drip onto my hand as I eat. I’ve never made bread, other than in a bread maker but I do love a loaf of crusty Beer Bread. It’s quick to make and is perfect with a bowl of soup for a quick lunch. Given how easy this is to make, I began to wonder if there are variations on the basic recipe. What I found were options that substituted the beer for cider (yum) and then added any number of different ingredients to create other flavours. I’m such a fan of raisin toast I decided to make my own version of Cinnamon and Raisin Beer Bread. Eaten warm or toasted, this bread is a DELICIOUS breakfast or snack. It’s equally as good as my original Beer Bread recipe.

Ingredients to make Cinnamon and Raisin Beer Bread

• 3 cups self-raising flour
• ¼ cup of brown sugar
• 1 Tbsp baking powder
• One Tbsp cinnamon
• 1 cup chopped raisins
• 1 Tbsp. honey
• 375ml cider (I used Franks Summer Apple) or a can of beer
• ⅓ Cup packed light brown sugar (for topping)
• 1 Tbsp Cinnamon

Instructions

What to do to make the Cinnamon and Raisin Beer Bread

1. Preheat the oven to 180 Celcius
2. Grease a loaf pan or if you wish to make a round loaf add baking paper to a dutch oven
3. In a medium bowl, whisk together the flour, sugar, and baking powder
4. Roughly chop the raisins and add to the bowl
5. Warm honey in the microwave for about 20 seconds. Stir in the cinnamon.
6. Add the cider/beer to the dry ingredients until ingredients are incorporated. Stir in the honey/cinnamon mix.
7. Mix the topping ingredients and set aside.
8. Bake the loaf for 45-50 minutes then remove from the oven and add the topping mix. Bake for an additional 10 minutes or until the topping is crunchy.
9. Slice and seve with brown sugar and cinnamon butter.