Wednesday, August 14, 2013

Raspberry Honey Cider Bread

Every year, my office plans a summer outing around Boston. This year we did lunch out, and then a tour of the Harpoon Brewery, ending with some time spent at the Harpoon Bar sampling different things. I ended up taking a growler of their Honey Cider home (mostly because I wanted the bottle to put flowers in, and you couldn't buy them sans alcohol), and used some of it for baking.

Raspberry Honey Cider Bread (adapted from here)
3 cups flour
1/4 cup + 2 tablespoons sugar
1 tablespoon baking powder
3/4 teaspoon salt
3/4 teaspoon baking soda
12 ounces hard cider

1 cup fresh raspberries

Preheat oven to 350. Grease and flour a loaf pan.

Mix together flour, 1/4 cup sugar, baking powder, baking soda and salt together in a large bowl. Gently fold in the raspberries. Pour in cider, and stir until well combined. Pour batter into prepared loaf pan, smooth top, and sprinkle remaining 2 tablespoons sugar over the top.

Bake for about 50 minutes, rotating the pan halfway through the baking time, until top is golden brown and crisp.

  Cider Bread w/ Raspberries 

they match your glass to whatever you order

one of my coworkers got a flight of beer
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