Lager loaf (beerbread)

Lager and dates add a delicious fruity sweetness to Paul Young's simple recipe for a home-made loaf
By Paul A Young
Lager loaf (beerbread)
  • Rating:
  • Serves: Makes 1 loaf
  • Cook Time: 1 hour 30 minutes
  • Prep Time: 20 minutes plus cooling
  • Effort: easy



  • 400 g pitted dates
  • 300 ml lager or beer
  • 1 1/2 tsp bicarbonate of soda
  • 400 g plain flour
  • 50 g butter
  • 200 g caster sugar
  • 2 eggs


1. Preheat the oven to 150°C/gas 2.

2. Place the dates in a bowl. Bring the beer to the boil in a pan and pour over the dates, adding in the bicarbonate of soda. Set aside to cool.

3. In a separate mixing bowl, rub the butter into the flour until absorbed. Mix in the sugar.

4. In a separate bowl, whisk the eggs together. Add the whisked egg to the flour mixture.

5. Fold in the cooled date mixture, mixing well together.

6. Grease and line a used double-sized plum tomato tin (discarding the lid). Turn the mixture into the tin.

7. Bake for 1 hour 30 minutes until risen and set.

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