This Hard Root Beer Float Bread is dense and moist with the tasty flavor of root beer that is complemented perfectly with the vanilla glaze...
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So, can we chat for just a sec about my newest obsession? Hard. Root. Beer. I know some of you all already know what I am talking about here, but for those of you who don't know today's post is about to enlighten you. ;) It is like the root beer you love from your childhood, but with a boozy kick. I have tried a few different ones now, but I have to say that most hard root beers start out tasting exactly like regular root beer with a slight beer taste on the end notes. Ever since I took my first sip of it I have been itching to bake with it.
The first thing that comes to mind for me when I think of baking with beer is obviously beer bread. I love beer bread because it is so simple to make- it takes just a handful of ingredients, has no rise time thanks to the yeast in the beer, and you are less than an hour away from having fresh baked bread on your table. But hard root beer is sweet, folks. Just like you would expect it to be. So, I decided to use the hard root beer to make a super simple & sweet quick bread. In this Hard Root Beer Float Bread, a simple vanilla glaze is drizzled over top to act as the "float" part of this bread...
Hard Root Beer Float Bread
Prep Time: 10 minutes
Cook Time: 50-60 minutes
Ingredients (1 loaf)
- 3 1/2 cups self-rising flour
- 1/2 cup brown sugar
- 1 (12 oz) bottle of hard root beer (I used one from Coney Island Brewing Co.)
- For the vanilla glaze
- 3/4 cup powdered sugar
- 2 tbsp heavy cream or half & half
- 1 tsp vanilla bean paste
Preheat your oven to 350 degrees. Spray a loaf pan with cooking spray. Set aside.
In a large mixing bowl, whisk together the self-rising flour & brown sugar. Pour in the hard root beer and mix well.
Turn the dough into the prepared loaf pan. Bake 50-60 minutes until golden brown and a toothpick inserted in the middle comes out clean.
Allow the bread to cool in the loaf pan for 10 minutes, and then turn out onto a wire rack to cool completely.
Once the bread has cooled completely, prepare the vanilla glaze. In a small mixing bowl, whisk together the powdered sugar, heavy cream or half & half, and vanilla bean paste until smooth. Drizzle the glaze over top of the root beer bread.
Slice, serve, and enjoy!
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I do suggest using vanilla bean paste in the glaze because it just gives the glaze an intense vanilla flavor like you would expect to taste with a good quality vanilla ice cream. But if you do not have vanilla bean paste on hand, feel free to use vanilla extract instead.
Can't find vanilla bean paste locally? Click here to order it from Amazon! :)
Have you tried hard root beer yet yourself?
If so, do you happen to have a favorite? (Please share in the comments below! I am always looking for new ones to try. ;) )
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