A quick beer bread perfect for dessert on St. Patrick’s Day!
Whoever invented Daylight Savings Time was not aware of our non-farming, light sensitive toddlers of today. Oye.
In preparation for Daylight Savings Time, we started shifting back our schedules just by 15 minutes every day last week, until we reached Saturday night when the clocks ‘sprung forward’ and we lost an hour. For the most part it was a success.
But while I’m on a roll, I’ll just say that I’m a morning person and Daylight Savings Time is not. Now when I wake up at 5:30am, it’s terribly dark until about 7am when the beginnings of first light peek through the horizon. Likewise, when it’s time to transition Liam into bedtime, it’s still perfectly light outside. Of course, he would follow suit with all other children who follow Daylight Savings Time and gave us an especially hard time last night trying to get him to bed.
So fun. Pass the beer bread.
How do you feel about Daylight Savings Time? Also, raise your hand if you’re a fan of beer bread!
Whole Wheat Chocolate Chip Beer Bread
adapted from Dine & Dish
- 3 cups white whole wheat flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
- 12 ounces beer
- 4 tablespoons unsalted butter, melted
- Preheat the oven to 375°F.
- In a large bowl, stir the flour, baking powder, salt and chocolate chips together. Stir in the beer.
- Spread the batter into a greased loaf pan and pour the melted butter on top.
- (Optional) Top with a few extra chocolate chips for added interest and flavor.
- Bake for 60 minutes or until golden brown and a cake tester comes out clean.
- Allow it to cool for 15 minutes before removing from the pan onto a cooling rack to cool completely.
Makes: 1 loaf
If you’d rather not have a dessert beer bread, check out the Whole Wheat Beer Bread recipe!