Maple-Stout Quick Bread

Maple-Stout Quick Bread Recipe
Photo: Hannah Whitaker; Styling: Tizana Agnello
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.

Yield:

Serves 14 (serving size: 1 slice)

Recipe from

Recipe Time

Hands-on: 15 Minutes
Total: 58 Minutes

Nutritional Information

Calories 190
Fat 5.7 g
Satfat 3.3 g
Monofat 1.6 g
Polyfat 0.4 g
Protein 2.9 g
Carbohydrate 31.9 g
Fiber 0.4 g
Cholesterol 40 mg
Iron 1 mg
Sodium 247 mg
Calcium 33 mg

Ingredients

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

Preparation

1. Preheat oven to 350°.

2. 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.

3. 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.

4. 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.

Note:

Julianna Grimes,

October 2012
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