Maple stout quick bread, topped with an easy maple syrup glaze, has rich warm flavors that go perfectly with a cup of coffee or tea.
Today I’m getting my beer fix in the form of maple stout quick bread. Since I’m pregnant, this is one of the only ways I can “drink” beer. (Disclaimer–no…I do not really need a beer “fix”. At least not today.)
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*
Last week I opened another bottle to make this cheddar leek dip that only used 3 tablespoons. Buh-bye, rest of the bottle. Hope you enjoyed the Guinness, sink drain.
*moment of silence for the second wasted Guinness*
Maple stout quick bread is super moist, and has terrific flavors. The glaze is perfect to increase the sweetness factor and makes the bread a little prettier.
And maple stout bread is easy to make! It’s a “quick” bread–that means there’s no yeast involved. The bread is leavened with baking soda and baking powder. To make the bread just a bit healthier, I use part whole wheat flour/part all-purpose flour and fat-free sour cream.
I think you’re going to love it!
Looking for more quick bread recipes?
Here’s a few of my favorites:
- 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 use Guinness)
- 1/2 cup fat-free sour cream
- 5 tablespoons pure maple syrup, divided
- 5 tablespoons powdered sugar
- Preheat oven to 350°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 not over-mix.
- Coat a 9×5-inch baking pan with baking spray. Scrape batter into the loaf pan and bake 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.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Verdict: Delicious! I think I’ve already covered it, but the nutty, slightly bitter taste of the stout combined with the sweet maple syrup is just a perfect combination.
Husband’s take: “I was skeptical, but this is really good!” He likes maple stout quick bread for breakfast.
Changes I would make: None!