Cranberry Cinnamon Flax Beer Bread Recipe -
Cranberry Cinnamon Flax Beer Bread Recipe
  • READY IN hrs

Cranberry Cinnamon Flax Beer Bread

Recipe by  

"A healthier, delicious alternative to old-fashioned beer bread. Super easy to make and completely addictive! Serve with cream cheese."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    1 hr 15 mins


  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 5x9-inch loaf pan.
  2. Gently whisk flour, flax meal, sugar, baking powder, and cinnamon together in a large bowl. Whisk ale into flour mixture; fold in cranberries. Pour batter into the prepared pan; drizzle melted butter over batter.
  3. Bake in the preheated oven until a toothpick inserted in the middle comes out clean, about 1 hour.
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Reviews More Reviews

Oct 14, 2013

I have tried this recipe numerous time and love it. I am 70 and (knead) need the ease of preparation . Great recipe BVZ

Nov 03, 2013

This is a great beer bread. I loved the additions of cinnamon and flax. I only used a tablespoon of melted butter and thought that it was plenty to give it a nice look and crunch. My only issue was the cranberries were so tart, especially since the bread isn't very sweet. I don't have any cream cheese, but I bet that would tone down the tartness a bit. I'll make this again and use dried cranberries instead, which I've added to regular beer bread before.


3 Ratings

Nov 03, 2013

Great flavor. I used a dark micro brew. Next time I will increase to 1 tsp of cinnamon. I'm a literal person, so I attempted to "whisk" beer into flour... don't try. Use anything but a whisk. Recipe doesn't say dried cranberries, so I used fresh. Decided to dice the cranberries instead of leaving them whole. Dried would work.


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  • Calories
  • 278 kcal
  • 14%
  • Carbohydrates
  • 40.3 g
  • 13%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 9.1 g
  • 14%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 5.7 g
  • 11%
  • Sodium
  • 230 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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