Maple Stout Quick Bread

Kevin and I traveled to Washington, D.C., last weekend to celebrate with our friends Vicky and Tyler Blue at their wedding, and on the way I was able to look through several magazines I’d been wanting to peruse — namely Cooking Light and Real Simple. I tore out tons of great recipes that I can’t wait to try (so many, in fact that at one point Kevin suggested that I tear out the pages I DIDN’T want to save in order to save time).

One of those recipes was Maple Stout Quick Bread (thanks, Cooking Light!). Since I was in a baking mood tonight, I decided to give it a try. That was a good decision.

Here’s how to make this (super easy) deliciousness within your very own kitchen:


  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 Tablespoons butter, softened
  • 3/4 cups packed dark brown sugar
  • 2 large eggs
  • 1/2 stout beer (I used Guinness)
  • 1/2 cup low fat sour cream
  • 5 Tablespoons maple syrup
  • baking spray with flour (I used Baker’s Joy)
  • 5 Tablespoons powdered sugar


  • Preheat oven to 350 degrees.
  • Whisk together flour, baking soda, baking powder, and salt.
  • Place butter and brown sugar in a mixer at high speed and mix until well blended.
  • Add eggs, one at a time, beating well after each addition.
  • Beat in vanilla.
  • In a separate bowl, whisk together beer, sour cream, and 1/4 cup syrup.
  • Beating at a low speed, add flour mixture and beer mixture alternately to the butter mixture, both beginning and ending with flour mixture. Beat until just combined.
  • Place batter in greased loaf pan and bake 35-40 minutes* (or until a toothpick inserted in the center comes out with moist crumbs clinging).
  • Cool 10 minutes in the pan and then cool completely on a wire rack.
  • Combine powdered sugar and syrup in a small bowl, mixing well. Microwave mixture for about 30 seconds and drizzle over cooled bread.

*I recommend using these 35-40 minutes to drink the remaining beer.

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