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It’s too hot for food.

Ok, that’s preposterous. The heat is getting to me.

Iced coffee. Cold overnight oats. Carrots and hummus. Pita and mashed avocado. Smoothies. 75% of the foods I’m eating these days are either cold or raw because of the weather in an attempt to cool down.

Thus, I haven’t turned on the oven in weeks. But, today is the perfect grilling kind of day – 85°F and sunny – and we’re headed to my cousin and her husband’s (T&A…Trevin & Al!) house for some sweet potluck BBQ fun. To me, that calls for a beer.

Except, I’m throwing it into the oven. That’s right – beer bread.

This is a “quick bread” recipe, seeing as the yeast from the beer allows for it to rise without having to let the dough sit out before baking it.

I used Guinness Extra Stout to get full flavour (however, any beer works). Go big or go home, right? I mean, I turned on the oven for this.

Guinness Beer Bread
Adapted from Authentic Suburban Gourmet
1 1/2 cups of all-purpose flour
1 1/2 cups of whole wheat flour
3 tbsp brown sugar, firmly packed
1 tbsp baking powder
1 tsp salt
1 12 oz bottle of Guinness Extra Stout
2 tbsp butter, melted

Preheat oven to 375°F. Lightly coat a 9×5 loaf pan with cooking spray. In a large mixing bowl, sift flour, baking powder, and salt, then add brown sugar and mix together. Pour in beer and mix quickly until fully combined (should be a very sticky dough). Transfer batter into loaf pan, and drizzle melted butter on top. Bake for 35-40 minutes, or until top is golden and a toothpick inserted in the middle comes out clean. Cool in pan for 10 minutes, then place loaf onto a cooling rack.

Note: I used a disposable 8×4 loaf pan and it took about 45-50 minutes to bake.

This bread is dense – biscuit-like and would go great with butter or jam. A slight bitter aftertaste, just like after taking a sip from the bottle. Nothing goes together better than beer and butter, said America.

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