Maple-Stout Quick Bread

Name: Maple-Stout Quick Bread
Total time: 58 min
Yield: Serves 14 (serving size: 1 slice)
Ingredients: 7.88 ounces all-purpose flour (about 1 3/4 cups); 1 teaspoon baking soda; ½ teaspoon baking powder; ½ teaspoon salt; 6 tablespoons butter, softened; ¾ cup packed dark brown sugar; 2 large eggs; ½ teaspoon vanilla extract; ½ cup stout beer; ½ cup fat-free sour cream; 5 tablespoons maple syrup, divided; Baking spray with flour (such as Baker's Joy); 5 tablespoons powdered sugar

14 Ratings
11 Reviews

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.

By Julianna Grimes

Recipe by Cooking Light October 2012

Gallery

Credit: Hannah Whitaker; Styling: Tizana Agnello

Recipe Summary

hands-on:

15 mins

total:

58 mins

Yield:

Serves 14 (serving size: 1 slice)

Nutrition Info

Directions

Step 1
Preheat oven to 350°.

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Step 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.
Step 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.
Step 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.

Nutrition Facts

Per Serving:

190 calories; fat 5.7g; saturated fat 3.3g; mono fat 1.6g; poly fat 0.4g; protein 2.9g; carbohydrates 31.9g; fiber 0.4g; cholesterol 40mg; iron 1mg; sodium 247mg; calcium 33mg.

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Dorseyl

03/25/2014

These taste phenomenal! They came together quickly and had an amazing taste -- just the right amount of sweet with a hint of stout. I was without a loaf pan so I made them into muffins (without the glaze because I was serving them with salads for dinner and didn't want them to taste too dessert-y) and they turned out perfectly! Soft and fluffy on the inside with an ever-so-slightly crispy exterior. I highly recommend this recipe and I know I'll be making it again myself!

Renee5732

01/07/2014

Very tasty, relatively simple bread. I made the poached pair bread from Cooking Light Wow. It was amazing! Perfectly sweet (without the glaze) and very moist, everyone loved it. I used White Whole Wheat flour and some Whole Wheat Pastry Flour and the texture and density were great.

VStrochak1

11/10/2013

This is a very nice switch from other quick breads. My husband really enjoyed it because it is not too sweet. I did add a teaspoon of maple extract to the batter and to the glaze. I also had to thin out the glaze a bit so I could drizzle the bread. But otherwise very good.

Beth W

11/26/2012

I also made this for Thanksgiving morning. Wonderful. I thinned the icing with some of the extra stout and it was perfect!!

Sharon1016

11/26/2012

I made this for Thanksgiving breakfast. It was a huge hit. Everyone loved it. I did add more water to improve the consistency of the icing but that was the only difference. It was easy to make and easy to freeze. I will definitely make it again. Great recipe!!!

PKcookin

11/12/2012

Fantastic!

Kellielc7

11/02/2012

This was great! As the other reviewers said, I also wish you could taste the stout a bit more and would thin out the "icing" to more of a "glaze" next time. I'm not a big baker but this was great. This bread is a wonderful start to the morning...goes great with a cup of coffee.

rdavies434

10/23/2012

My first Cooking Light recipe! I threw this together last minute and forgot to buy stout, however I did have a few Coors Light laying aroung (hey, I just graduated from college). After a quick search on google, I decided to take a chance with my mediocre beer, and I also used full-fat sour cream (again, last minute baking). Was a little unsure as to how it would turn out, BUT I'm so glad I tried. Very tasty, with a nice moist consitancy. Was a hit in the office, and will try again with correct ingredients :)

Tharavn66

10/07/2012

Great bread! BUT I wasn't able to taste the stout. I wish it was a bit more heartily flavored. Any way to get a more pronounced flavor of stout? Also, for some reason, my bread collapsed in the center. Is it because I used fat free greek yogurt instead of sour cream?

Renee2009

09/29/2012

Made this last weekend - big hit with hubby. I made glaze according to recipe which gave it more the consistency of icing. Next time I will thin it out, and as he has a real sweet tooth, will most likely make a bit extra glaze. Between the stout and maple, it had a nice balanced flavor. The stout keeps the bread from being overly sweet.

Jbwardle21

09/18/2012

Made this tonight! Absolutely delicious! Add a little water to powdered sugar/maple syrup glaze to get a better consistency.

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