A delightful twist on traditional Irish bread, featuring a rich stout flavor and a nutty crunch.
Preheat your oven to 350°F (175°C) and grease a loaf pan.
Ensure the oven is fully preheated to achieve even baking.
In a mixing bowl, combine the self-rising flour, light brown sugar, and ground cinnamon.
Sift the dry ingredients together to avoid lumps.
Stir in the chopped walnuts and raisins until evenly distributed.
Coat the raisins in a bit of flour to prevent them from sinking to the bottom.
Gradually pour in the dark stout beer while mixing until a thick batter forms.
Pour the beer slowly to avoid overmixing, which can make the bread dense.
Transfer the batter into the prepared loaf pan and smooth the top.
Tap the pan gently on the counter to remove air bubbles.
Bake in the preheated oven for 45 minutes or until a toothpick inserted into the center comes out clean.
Check the bread 5 minutes before the end of baking time to avoid overbaking.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Cooling the bread fully ensures clean slices and better texture.
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