This recipe uses quite a lot of baking powder, so my guess is that the beer doesn't really serve a functional role so much as a taste role. The beer (naturally) made the bread taste yeasty, as if it wasn't just a soda bread. The texture, however, was still closer to that of a soda bread--no net of gluten going on here, despite the fact that the dough was quite doughy (as opposed to the battery consistency of many quick breads).
I thought this bread was fast and delicious, but be warned that it is rather dry. Acceptable accompaniments include: soup, or lots of melty butter. Peanut butter is not recommended unless you want to glue your tongue to the roof of your mouth (or, wash it down with a lot of tea/coffee/soymilk).
2 c white flour
1 c whole wheat flour
2 TB sugar
1 TB baking powder
splash olive oil
1 bottle room temp beer
InstructionsPreheat oven to 375. Grease loaf pan with olive oil.
Combine dry ingredients in a bowl. Add olive oil and beer; don’t overmix.
Transfer dough to greased loaf pan.
Bake at 375 for about 40 min, until a wooden chopstick comes out clean when inserted.