Stout beer--think of Guinness, with its black color and intense richness--gives this bread a slightly bitter background note and gorgeous nut-brown hue.
7.88 ounces all-purpose flour (about 1 3/4 cups)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons butter, softened
3/4 cup packed dark brown sugar
2 large eggs
1/2 teaspoon vanilla extract
1/2 cup stout beer
1/2 cup fat-free sour cream
5 tablespoons maple syrup, divided
Baking spray with flour (such as Baker's Joy)
5 tablespoons powdered sugar
How to Make It
Preheat oven to 350°.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, baking powder, and salt, stirring well with a whisk. Place butter and brown sugar in a large mixing bowl; beat with a mixer at high speed until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine beer, sour cream, and 1/4 cup syrup, stirring well with a whisk. Beating at low speed, add flour mixture and beer mixture alternately to the butter mixture, beginning and ending with flour mixture; beat just until combined.
Scrape batter into a 9 x 5-inch metal loaf pan coated with baking spray. Bake at 350° for 43 minutes or until a wooden pick inserted in the center comes out with moist crumbs clinging. Cool 10 minutes in pan on a wire rack. Remove from pan; cool completely on wire rack.
Place powdered sugar in a small bowl. Add remaining 1 tablespoon syrup; stir until smooth. Drizzle glaze over cooled bread; let stand until set, if desired.
These taste phenomenal! They came together quickly and had an amazing taste -- just the right amount of sweet with a hint of stout. I was without a loaf pan so I made them into muffins (without the glaze because I was serving them with salads for dinner and didn't want them to taste too dessert-y) and they turned out perfectly! Soft and fluffy on the inside with an ever-so-slightly crispy exterior. I highly recommend this recipe and I know I'll be making it again myself!
Very tasty, relatively simple bread. I made the poached pair bread from Cooking Light Wow. It was amazing! Perfectly sweet (without the glaze) and very moist, everyone loved it. I used White Whole Wheat flour and some Whole Wheat Pastry Flour and the texture and density were great.
This is a very nice switch from other quick breads. My husband really enjoyed it because it is not too sweet. I did add a teaspoon of maple extract to the batter and to the glaze. I also had to thin out the glaze a bit so I could drizzle the bread. But otherwise very good.
I made this for Thanksgiving breakfast. It was a huge hit. Everyone loved it. I did add more water to improve the consistency of the icing but that was the only difference. It was easy to make and easy to freeze. I will definitely make it again. Great recipe!!!
This was great! As the other reviewers said, I also wish you could taste the stout a bit more and would thin out the "icing" to more of a "glaze" next time. I'm not a big baker but this was great. This bread is a wonderful start to the morning...goes great with a cup of coffee.
My first Cooking Light recipe! I threw this together last minute and forgot to buy stout, however I did have a few Coors Light laying aroung (hey, I just graduated from college). After a quick search on google, I decided to take a chance with my mediocre beer, and I also used full-fat sour cream (again, last minute baking). Was a little unsure as to how it would turn out, BUT I'm so glad I tried. Very tasty, with a nice moist consitancy. Was a hit in the office, and will try again with correct ingredients :)
Great bread! BUT I wasn't able to taste the stout. I wish it was a bit more heartily flavored. Any way to get a more pronounced flavor of stout? Also, for some reason, my bread collapsed in the center. Is it because I used fat free greek yogurt instead of sour cream?
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!