Bailey's Dark Chocolate Guinness Bread
Try this Baileys Dark Chocolate Guinness Bread recipe, or contribute your own.
Try this Baileys Dark Chocolate Guinness Bread recipe, or contribute your own.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 1/2 cup semisweet chocolate chips
- 1/2 cup brown sugar packed
- 1 1/2 cups all purpose flour
- 1/2 cup walnuts chopped
- 1 whole egg
- 1/4 teaspoon white pepper
- 1/4 cup cocoa
- 1 cup guinness beer
- 1 1/4 cup powdered sugar
- 2 tablespoon bailey's irish cream
- 2 teaspoon half-and-half cream
- Carbohydrate 356.772707315362 g
- Cholesterol 723.542749975339 mg
- Fat 247.871039566816 g
- Fiber 12.6786289760611 g
- Protein 48.2156464029037 g
- Saturated Fat 132.609526751282 g
- Serving Size 1 1 loaf (1021g)
- Sodium 1570.72892256311 mg
- Sugar 344.094078339301 g
- Trans Fat 18.7618123681437 g
- Calories 3850 calories
Step-by-step
- 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.
- 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 1 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 5 days.
Can this loaf be doubled for a crowd, or should you bake two separate pans instead? Quick breads relying on beer and chemical leaveners react poorly to mass scaling in a single vessel. Doubling the batter creates a dense core that cooks on the exterior long before the center rises. Divide the mixture into two distinct 9-by-5-inch pans rather than overloading one container. Stout beer provides carbon dioxide that assists the baking soda, but excess liquid alters the flour-to-fat ratio significantly. Substituting regular milk for half-and-half in the glaze requires reducing the volume by half to maintain thickness, since dairy fat content dictates viscosity. Cream cheese can replace butter in the loaf at a one-to-one ratio, though the extra moisture demands an additional five minutes in a 350-degree oven. Cool the finished product completely on a wire rack before applying the liqueur drizzle to prevent melting. Wrapped tightly in plastic, the baked bread keeps at room temperature for up to five days.
