I hate beer, but I do like a stout and especially Guinness. Have never been able to figure out why I like it and hate the taste of beer so intently but that’s the way it is. I especially like cooking and baking with Guinness and whenever I find a new recipe using it I always give it a try.
I made this for St. Patricks day for our HOA party and it was well received. I didn’t get a chance to taste it that and I had a few bottles of Guinness left so I decided to make it again.
It is very easy and it’s really just a standard tea loaf. It has a nice moist crumb with the rich malty taste you get from Guinness and the loaf is studded throughout with chopped walnuts and chocolate chips which gives it a nice richness and extra texture. Certainly easy and worth having on hand for snacking. It also has a nice glaze enriched with the smoothness of Baileys Irish Cream
Baileys Dark Chocolate Guinness Bread
1 1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1/4 tsp white pepper
1/2 cup semi-sweet chocolate chips
1/2 cup walnuts chopped
1/2 cup unsalted butter softened
1/2 cup brown sugar packed
1 cup Guinness
1 1/4 cup powdered sugar
2 tbsp Baileys
2tsp half and half cream
For the Dark Chocolate Guinness Bread
- Preheat oven to 350 degrees F. Spray a 9×5 pan with baking spray.
- In a large bowl, sift together flour, cocoa powder, baking soda, salt, and white pepper. Set aside.
- Using a stand mixer (or hand mixer + large bowl), beat butter and brown sugar until fluffy, about 3 minutes. Scrape the edges of the bowl, then mix in egg. Add beer and mix for 30 seconds, just enough to break apart butter mixture into the beer.
- Slowly add dry ingredients in with the wet ingredients, mixing gently in between. When all dry ingredients have been added, mix until just combined, when dry ingredients are no longer visible.
- Gently fold in chocolate chips and walnuts, then pour batter into prepared loaf pan.
- Bake for 45-55 minutes or until a tester comes out clean with a few moist crumbs.
- Let bread cool in the pan for 10 minutes, then remove from pan and transfer to a wire rack to cool completely.
For the Baileys Glaze
- In a small bowl, whisk together powdered sugar, Baileys, and cream.
- If you’d like the frosting to be thinner, add a small splash of baileys until desired consistency is reached. If you’d like the frosting to be thicker, add I tbsp powdered sugar at a time until frosting is thick enough.
- Once bread has cooled, drizzle Baileys glaze on top of bread.
- Bread can be stored in a sealed container and kept on the counter for up to S days.