This stout bread is rich, dark, moist, and just a little boozy. It bakes into a tender 9×5-inch loaf with a light maple glaze that makes each slice feel like a treat.
A Quick Look At The Recipe
This is a brief summary of the recipe. Jump to the recipe to get the full details.
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
Servings
10 slices
Difficulty
Easy
Calories *
287 kcal per serving
Technique
Whisk dry ingredients, beat butter + sugar, then alternate dry + stout mixture and bake.
Flavor Profile
Deep cocoa-like stout notes + warm maple sweetness with a soft, tender crumb.
* Based on nutrition panel
I loved the ‘alternate the flour and stout mixture’ tip—my batter stayed smooth and the loaf baked up so evenly. I also waited the full 10 minutes before turning it out, and it came out of the pan cleanly. The maple glaze set perfectly once the bread was fully cool.⭐⭐⭐⭐⭐
Lauren
Why You Will Love This
- Big flavor, low effort. This is a quick bread, so you get that rich stout-and-maple vibe without yeast drama.
- Moist, tender crumb. Sour cream + butter keep it soft for days (assuming it lasts that long).
- A simple glaze that matters. The maple glaze adds just enough sweetness and makes the top look bakery-level without being fussy.
- Perfect with coffee. Or, you know, if you forgot breakfast again.
Table of Contents
Forgive me if I’m a little short on words today. Things, life things, have been topsy-turvy. Thankfully, in the meantime, I’ve got this tasty quick bread to offer you: rich, dark, moist, boozy, maple-y, and very autumn-y. It’s the kind of stout bread you make when you need something comforting that feels like it’s doing you a small favor.
Love baking with stout? My chocolate Guinness cake leans fully into that deep, roasty flavor. Or, for something more savory and yeast-based, my beer bread has a completely different texture but the same beer backbone! And for a more traditional, old-world loaf experience, my povitica bread is another cozy option.
Ingredients & Substitutions
- What stout beer is best for stout bread? A dark stout beer, or any deeply roasted dark beer, gives this loaf its signature cocoa-like flavor. Guinness Extra Stout works beautifully here. You want something dark with that roasty flavor (not a super hoppy IPA). While this recipe doesn’t include oats or oatmeal, the stout gives it that same hearty, almost breakfast-like depth.
- Sour cream: This keeps the crumb tender and moist. Full-fat is best. Plain Greek yogurt also works in a pinch.
- Maple syrup: Real maple syrup, not pancake syrup. You’ll use it in the batter and the glaze.
- Light brown sugar: Adds warmth and keeps the loaf soft.
- Unbleached all-purpose flour: Gives structure without making the loaf heavy.
See the recipe card for full information on ingredients and quantities.
Variations for Stout Bread
- Make it extra maple. Add 1–2 additional tablespoons of maple syrup to the glaze for a thinner, more “soak-y” finish (you may need a bit more powdered sugar to balance it). If you enjoy deeper sweetness, a touch of molasses or honey pairs beautifully with dark stout.
- Add a little spice. A pinch of cinnamon or espresso powder leans into the stout’s roasty flavor without turning it into “spice cake.”
- Skip the glaze. If you want more of a breakfast vibe, leave it unglazed and serve slices warm with butter.
- Turn towards citrus. If you prefer something brighter, my orange bread uses the same easy mixing method!
Professional Tips
- Cool completely before glazing. If the loaf is warm, the glaze melts right off and you’ll be sad.
- Don’t overmix once flour goes in. Stir just until you don’t see dry streaks—overmixing can make quick breads tough.
- Use the toothpick test correctly. You’re looking for “mostly clean.” A few moist crumbs are good; wet batter is not.
How to Make Stout Bread
Use these instructions to make the perfect stout bread every time! Further details and measurements can be found in the recipe card below.
Step 1: Preheat and prep. Preheat the oven to 350°F. Grease and flour a 9-by-5-inch loaf pan and set aside.
Step 2: Whisk dry ingredients. In a large bowl, whisk together the flour, baking soda, baking powder, and salt until well combined.
Step 3: Cream butter and sugar. In a separate large bowl (or the bowl of a stand mixer), beat together the softened butter and brown sugar until evenly combined and fluffy-looking, about 1–2 minutes.
Step 4: Add eggs and vanilla. Add the eggs one at a time, beating thoroughly after each addition. Stir in the vanilla.
Step 5: Mix stout base. In another bowl, stir together the stout beer, sour cream, and 4 tablespoons of the maple syrup.
Step 6: Alternate mixtures. Add the flour mixture and the stout mixture to the butter mixture in alternating additions, beginning and ending with the flour mixture. Stir just until combined each time.
Step 7: Fill the pan. Pour the batter into the prepared loaf pan and smooth the top.
Step 8: Bake the loaf. Bake until golden brown and a toothpick inserted in the center comes out mostly clean, about 45–50 minutes.
Step 9: Cool in pan. Let the loaf cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.
Step 10: Make the glaze. In a small bowl, stir together the remaining 1 tablespoon maple syrup, powdered sugar, and milk. Add a little more sugar or milk as needed to reach your desired drizzle consistency.
Step 11: Glaze and set. Pour the glaze evenly over the cooled bread. Let it set for 10–15 minutes before slicing.
Recipe FAQs
Yes, you can absolutely make beer bread with stout, and stout is one of the best styles of beer for baking. Stouts add deep roasted flavor notes similar to coffee, cocoa, and caramelized sugar. In this stout bread recipe, the stout enhances the richness of the brown sugar and maple syrup while adding moisture to the crumb.
Unlike lighter beers, stout contributes structure and complexity without making the loaf bitter. For best results, choose a dry stout such as Guinness Extra Stout.
Most of the alcohol in stout bread bakes off during the 45–50 minute baking time. Alcohol evaporates at 173°F, and since this loaf bakes at 350°F, the majority dissipates in the oven.
Trace amounts may remain, but the finished stout bread does not taste alcoholic. Instead, the stout contributes roasted depth and moisture.
Store this stout bread tightly wrapped or in an airtight container at room temperature for up to 3 days. If your kitchen runs warm, refrigerate it to keep the glaze neat. Wrap the fully cooled loaf (or individual slices) tightly and freeze for up to 1 month. Thaw at room temperature.
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If you enjoyed this recipe, please leave a star rating and let me know how it goes in the comments below! I love hearing from you and your comments make my day!
Stout Bread
Ingredients
- 1 ¾ cup unbleached all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 6 tablespoons unsalted butter, softened
- ¾ cup light brown sugar, packed
- 2 eggs
- ½ teaspoon vanilla
- ½ cup stout beer, Guinness Extra Stout recommended
- ½ cup sour cream
- 5 tablespoons maple syrup, divided
- ⅓ cup powdered sugar
- 2 tablespoons milk
Instructions
- Preheat the oven to 350°F. Grease and flour a 9-by-5-inch loaf pan.
- In a large bowl, whisk together flour, baking soda, baking powder, and salt.
- In a separate bowl, beat butter and brown sugar until well combined. Add eggs one at a time, beating well after each. Stir in vanilla.
- In another bowl, stir together stout beer, sour cream, and 4 tablespoons maple syrup.
- Alternately stir flour mixture and stout mixture into butter mixture, beginning and ending with flour mixture. Pour batter into the prepared pan.
- Bake for 45–50 minutes, until golden brown and a toothpick inserted in the center comes out mostly clean.
- Cool in pan for 10 minutes. Turn out onto a rack and cool completely.
- Make glaze: stir remaining 1 tablespoon maple syrup with powdered sugar and milk (adjust consistency as needed). Pour over cooled bread and let set before slicing.
Notes
- Technique: Alternate additions and stir gently to keep the crumb tender.
- Glaze: Only glaze when fully cool so it sets on top instead of melting off.
- Storage: Airtight at room temp up to 3 days; freeze up to 1 month.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Before You Go
I hope you enjoyed this rich, maple-y quick bread. Check out our other delicious bread recipes for more cozy, sliceable favorites like this whole wheat baguette! If quick breads are your comfort zone, you might also enjoy my peanut butter bread next.
I loved the ‘alternate the flour and stout mixture’ tip—my batter stayed smooth and the loaf baked up so evenly. I also waited the full 10 minutes before turning it out, and it came out of the pan cleanly. The maple glaze set perfectly once the bread was fully cool.
Michele — Oh yay! I hope you (and your neighbors :)) love the recipe!
Words are not needed where beautiful, boozy bread is served. (Just a theory.) 😉 This bread will be on the menu for our neighborhood gathering on Wednesday — I wanted something Autumn-y and delicious, and this is IT… Thank you! Hope your world is back to just “normal crazy” very soon!
made this with the addition of chopped pecans tonight.. the batter tasted excellent 🙂 waiting for the finished product still to test it out.
Elizabeth — Mmmm, pecans are a fantastic addition! Hope you enjoy the finished product! 🙂
Beer in bread – I have to try this!
Julia — Yes, yes you do.
OK you made me laugh out loud. And the bread–so unique and delicious looking! Pinning now!
Laura — Thank you!
Hope everything is ok soon x
Nic — Thanks. No worries 🙂