Chocolate. Beer. Bread.

Last night I met a food blogger who cooks with alcohol, this morning I heard a podcast about using stout in recipes


…it was a sign!


(Yes, I know it looks like balsamic vinegar. It’s not, people. It’s stout.)

This was previously thawed, leftover Murphy’s that I stored in an old salad dressing bottle after making chili a few weeks ago. Did a little research online, and apparently freezing beer won’t affect the recipe.

I already made beer bread, this time I tried a sweet version!

Combine flour, baking powder, salt, sugar, vanilla, chocolate chips (I used Enjoy Life Mega Chunks which are dairy/soy/nut-free)


The star ingredient:


No foaminess left. Sad.


Harder to come together too – had to get down and dirty with my hands this time


Pressed into a loaf pan. Said a prayer.


While that baked, I enjoyed breakfast and the latest NY Times Magazine


[ It’s the “Food and Drink” issue – tons of great articles in there! ]

Back to baking – brushed the bread with coconut spread during the last 10 minutes


It came out looking (and smelling) spectacular!



Am particularly smitten with its chocolate-y heel…


…and this crater on the side:


Chocolate Beer Bread (adapted from Taylor Takes a Taste)

  • 3 cups all purpose, unbleached flour
  • 1.5 tsp salt
  • 4.5 tsp baking powder
  • 1/3 cup white sugar
  • 1 cup vegan chocolate chips
  • 1/2 tsp vanilla
  • 12 ounces stout (Frozen/thawed and flat. Or not.)
  • 1 TB Coconut Spread

Preheat oven to 375 degrees. In a large bowl, mix all the dry ingredients, then add the vanilla and stout. Use your hands to mix into a dough, then press into a parchment-lined loaf pan. Bake for 45 minutes, then brush with melted Coconut Spread and return to oven for another 10 minutes, until a knife inserted in the middle comes out clean.


Unfortunately, we all have to wait to find out how it tastes – I’m bringing the bread to a friend’s house tomorrow. (D’oh!)

P.S. – If you missed the post, I’m hosting a giveaway through Thursday for a Shabby Apple skirt


27 thoughts on “Chocolate. Beer. Bread.

  1. Caitlin C.

    That bread looks awesome, I love the chunky chocolate pieces. Thanks for the rec on the NY Times Magazine! I want a print version, I have issues with reading articles on screens, but at least it’s free online!

  2. Erin | The Other Side of the Road

    This is so exciting because just Saturday we visited the Guinness Factory, and ate at one of the restaurants, Gilroy’s, where they featuredGuiness-marinated burgers and Vanilla-Guinness ice cream. (We also brought home Guinness Dark Chocolate.) I want to try your beer bread recipe–looks divine–thank goodness it doesn’t require a mixer because I blew ours somehow. Don’t know if the adapter was on converter when it should have been vice-versa.

  3. sophia

    Nice!!! I’ve made Guinness cupcakes, but this bread looks more like what I’d love, because I love bready goods. How can you resist until tmorrow? I wouldn’t be able to!

  4. zesty appetite

    yummm those melty chips look sooooo delicious. I know you don’t drink, but there is this amazing beer called ‘Milk Stout’ by Left Hand Brewing Company….it is so good (and probably would rock this bread). It is so creamy that it reminds me of real guinness served in Ireland (which puts the kind in the states to shame)

  5. Miriam

    I’ve been obsessed with beer bread lately. The NY Times recipe called for a Stout and lots of sugar, but I adapted it for a salty version. I did learn – the hard way – that using a really hoppy, IPA-style beer makes the house reek and the bread taste like bad beer. Not fun, but an amusing learning experience!!

  6. Jessica

    I am so thrilled to try this. I’m currently trying to develop several different beer bread recipes using local German Beers…. Will try this with one of the caramely dark beers you can get here. Yay! Thanks for sharing!

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