Maple-Stout Quick Bread
Did everyone have a nice Thanksgiving? I hope so! I’m sure all the bloggers will be posting recipes for leftovers today, or maybe a nice healthy salad. Me–I’m getting my beer fix in the form of bread. (Disclaimer–no…I do not really need a beer “fix.” At least not today.) It is sorta healthy though, as far as bread is concerned.
I’m part Irish and I love a good stout. It’s not the only type of beer I drink, and I definitely need to be in the right mood for it, but I do love Guinness! It pained me to use a half-cup for this recipe and then pour the rest down. the. drain.
*moment of silence for the Guinness*
Another bottle was used for another recipe that only used 2 tablespoons. Buh-bye rest of the bottle. Hope you enjoyed the Guinness, sink drain.
*moment of silence for the second wasted Guinness*
Luckily this bread was worth the wasted Guinness. It was super moist, and had terrific flavors. The glaze was perfect to up the sweetness factor and make it a little prettier.
- 3/4 cup all-purpose flour
- 1 cup whole-wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, softened
- 3/4 cup packed dark brown sugar
- 2 large eggs
- 1/2 teaspoon pure vanilla extract
- 1/2 cup stout beer (I used Guinness)
- 1/2 cup fat-free sour cream
- 5 tablespoons pure maple syrup, divided
- 5 tablespoons powdered sugar
- Preheat oven to 350 degrees F. Combine flour, baking soda, baking powder and salt in a small mixing bowl with a whisk or a fork. In a separate large bowl, blend butter and brown sugar with a mixer at high speed until well blended. Add eggs, one at a time, until well combined. Add vanilla and beat until combined.
- In a small bowl or large measuring cup, combine beer, sour cream, and 1/4 cup of the maple syrup. Stir well with a whisk. With your mixer at low speed, add flour mixture and beer mixture alternately to the butter mixture. Make sure you begin and end with the flour mixture. Beat until just combined. Do no over-mix.
- Coat a 9x5-inch baking pan with baking spray. Scrape batter into the loaf pan and bake at 350 degrees for 40-45 minutes or until a toothpick inserted in the center comes out with crumbs clinging. Cool on a wire rack in pan for ten minutes before removing from pan and cooling completely.
- Meanwhile, in a small bowl, combine powdered sugar and remaining 1 tablespoon of maple syrup, stir until smooth. Add water, a few drops at a time, as needed until a glaze consistency is reached. Drizzle glaze over cooled bread. If desired, let stand until set before slicing.
I kept this bread in the fridge due to the moisture level. I wouldn't say it is required, but I wanted it to keep a little longer.
adapted from Cooking Light magazine (October 2012)
Copyright: Rachel Gurk, Rachel Cooks: http://www.rachelcooks.com
Verdict: Delicious! I think I’ve already covered it, but the nutty, slightly bitter taste of the stout combined with the sweet maple syrup was just a perfect combination.
Husband’s take: “I was skeptical, but this is really good!” He ate it for breakfast a few days.
Changes I would make: None!