Veggie Beer Bread

Veggie Beer Bread may sound odd, but it's also delicious and unique. It's not a quick bread you've seen elsewhere and that is another reason to love it!

*Disclaimer - This recipe was originally published in 2013. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

I had a taste for beer bread.

I also had some leftover chopped veggies in the fridge.

Then I had a light bulb moment!

You see, last weekend I made a summertime chopped salad but I had pre-chopped far too many veggies than I actually needed for the salad.

The photo below is of the veggies before I added them to the salad.

Included in my pre-chopped veggie bag were some broccoli, cauliflower, red onion, red pepper, green onion, and some carrots.

See? Sometimes are some really good benefits to poor planning and excessive food reserves. HAHA!

When you make this bread, (and I completely urge you to do so because the flavor is really quite AMAZING), feel free to use any combination of chopped veggies that you have on hand, or that you're particularly fond of.

I think this recipe will work with whatever veggies you choose to add. Just make sure you chop them into fairly small pieces so they're not crunchy after the bread has been fully baked. Crunchy bread would just be weird.

VEGGIE BEER BREAD    {PRINT THIS RECIPE}

 3 cups flour
¼ cup brown sugar
3 teaspoons baking powder
1 teaspoon salt
1 ½ teaspoons garlic powder
1 teaspoon dried basil
½ teaspoon dried oregano
1 (12 fluid ounce) beer of your choosing
¼ cup butter, melted
1 cup assorted chopped vegetables

-Preheat the oven to 375 degrees. Lightly grease a 9x5 loaf pan.
-In a large bowl, whisk together the flour, brown sugar, baking powder, salt, garlic powder, basil, and oregano.
-Switch to a wooden spoon and add the beer and melted butter. Stir to combine.
-Stir in the chopped veggies until well incorporated.
-Transfer the veggie/beer dough into the baking pan and spread it evenly.
-Bake for approximately 60 minutes (or until a toothpick inserted in the center comes out clean) and the loaf is a lovely golden brown.
-Remove and cool on a wire rack for 15 minutes.
-Remove the loaf from the pan and continue to cool until you're ready to serve.

The aroma of this bread baking in your oven is going to completely knock your socks off, but it's the taste that will totally knock you off your feet!

This recipe got a rousing 2 thumbs up from my complete family, even though at first they thought it sounded kind of odd...Veggies? In BREAD?  

Uh oh... mom's at it again!

This recipe can be made with whatever beer you like the best or have in your fridge at the time.