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Maple-Stout Quick Bread

Photo: Hannah Whitaker; Styling: Tizana Agnello
Hands-on time 15 mins
Total time 58 mins
Yield Serves 14 (serving size: 1 slice)
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.

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

Nutrition 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

How to Make It

  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.