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Cinnamon Swirl Bread

Batter:

1 package Classic Vermont Beer Bread Mix
12 oz beer or club soda

Topping:

stick butter, melted
cup brown sugar
cup flour
1 Tbsp sugar
tsp cinnamon
Pinch of salt

Preheat oven to 350F. Pour contents of Classic Beer Bread Mix into a bowl; add beer or club soda and stir to incorporate ingredients.

In a separate bowl, prepare the topping by combining the melted butter, brown sugar, flour, sugar, cinnamon and salt; stir until well blended.

Pour half of the batter from the first step into a greased loaf pan. Pour half of the topping mixture on top of the first layer of batter. Pour remaining batter on top of topping mixture, then top with remaining topping mixture. Swirl topping slightly into the batter. Bake for 50 to 55 minutes, until crust is golden, and a toothpick inserted in the middle comes out clean.

SIMILAR RECIPES
Beer Bread Mini Muffins

Beer Bread Mini Muffins

1 package Halladay's Vermont Beer Bread

4 Tbsp. butter

1 (12 oz.) can or bottle beer or club soda

Preheat oven to 350˚F. Mix bread according to directions. Scoop batter into a well-greased mini muffin pan, filling each cup halfway full. Bake until cooked through, about 20 minutes. Makes 60 mini muffins.
*Muffins can be topped with shredded cheese, stuffed with sweet or savory fillings like mini meatballs.

Cinnamon Sweet Rolls

Cinnamon Sweet Rolls

⅓ cup sugar

1 tsp. of cinnamon

1/2 cup brown sugar

4 Tbsp. butter, melted

1 package Halladay's Vermont Beer Bread Classic Mix

1 (12 oz.) can or bottle beer or club soda

1/2 cup walnuts or pecans, chopped (optional)

Preheat oven to 350˚F. Combine sugar and cinnamon; set aside. Combine brown sugar and butter; also set aside. Lightly grease an 8-inch round cake pan. Mix beer bread with beer or soda. Scoop about a ¼ cup of batter with your hands and roll in cinnamon sugar mixture. Place on prepared pan and continue until all the dough is used up. Pour brown sugar and butter mixture on rolls. Sprinkle with nuts, if desired. Bake for about 35 minutes. Cool slightly, pull apart and serve.

Buttermilk Pancakes

Buttermilk Pancakes

1 egg

2 Tbsp. Butter, melted or oil

1 cup buttermilk, or 1 cup milk mixed with 1 Tbsp. Vinegar or lemon juice

1 1/2 cups Halladay's Buttermilk Pancake Mix

Consider some fun add-ins: coconut flakes, chocolate chips, blueberries with some finely grated lemon zest

Whisk together egg, butter and buttermilk until foamy. Add pancake mix and blend until most of the lumps are gone; let sit 2-5 minutes.

Meanwhile, heat a frying pan or griddle over medium-high heat. Brush pan lightly with oil or spray with non-stick cooking spray. Drop about ¼ cup of batter onto pan. Flip pancake over once bubbles have risen to the surface and cook the second side until golden.

Pumpkin Pancakes

Pumpkin Pancakes

1 1/2 cups Halladay’s Harvest Barn Buttermilk Pancake Mix

1 package Halladay’s Harvest Barn Pumpkin Cheesecake Mix

1 cup buttermilk

1 egg

Mix ingredients until just combined. Let set a couple minutes and then drop small circles of batter on a preheated and oiled skillet. Flip when bubbles form. Serve with maple syrup and whipped cream or ice cream if desired.