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Beer Quick Bread with Olives and Onions
Beer Quick Bread with Olives and Onions Eileen Goltz | Pareve
1 hour 15 minutes
45 minutes
1 loaf

  • 3½ cups flour
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 large egg, beaten
  • 1½ cup beer
  • ½ cup chopped onions
  • ½ cup pitted, chopped Kalamata olives
  • 1 teaspoon ground black pepper

  1. Preheat the oven to 350°F and lightly oil a loaf pan.
  2. In a large bowl combine the flour, salt, baking soda and baking powder.
  3. Make a hole in the center of the flour mixture and place the egg, beer, onions, olives and pepper into the hole. Mix until combined.
  4. Pour the batter into the loaf pan and bake in the middle of the oven for about 40 to 45 minutes, or until a slim knife inserted in the center of the bread comes away clean.
  5. Remove the bread from the pan and leave to cool on a rack.