This quickbread made with onions and fontina cheese is leavened with beer and baking powder. The actual recipe called for only all-purpose flour. I used a mixture of all-purpose and wholewheat.
It didn't rise as much as I had hoped. This is what comes of thinking you know what you're doing and you think you "don' need no stinkin' directions" on how to make quickbread. Moral: ALWAYS read and follow the instructions!
As we sliced the bread, it was clear that it wasn't quite done, especially near the bottom of the loaf.
The bread wasn't quite finished baking. Here is a closer view of the spots that aren't cooked through.