Chocolate Beer Bread Recipe

Chocolate Beer Bread recipe using leftover, frozen stout.

Last night I met a food blogger who cooks with alcohol, this morning I hear a podcast about using stout in recipes. I’m taking it as a sign!  I have already made beer bread, this time I’m trying a sweet version! I’m making Chocolate Beer Bread.

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Yes, I know it looks like balsamic vinegar. It’s not, people. It’s stout.  This is previously thawed, leftover Murphy’s that I stored in an old salad dressing bottle after making chili a few weeks ago. I did a little research online, and apparently freezing beer won’t affect the recipe.

Combine flour, baking powder, salt, sugar, vanilla, chocolate chips (I used Enjoy Life Mega Chunks which are gluten-free and vegan).

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The star ingredient.  The stout!

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No foaminess left. Sad.

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Harder to come together too.  I have to get down and dirty with my hands this time.

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Pressed into a loaf pan. Say a prayer.

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Brush the bread with Earth Balance coconut spread during the last 10 minutes.

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It comes out looking (and smelling) spectacular!

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Am particularly smitten with its chocolate-y heel…

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…and this crater on the side:

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It tastes fantastic – you can sense just a little bit of the beer, but much more of the chocolate.  Definitely a grown up bread.

Chocolate Beer Bread

Ingredients

  • 3 cups flour
  • 1.5 teaspoons salt
  • 4.5 teaspoons baking powder
  • 1/3 cups brown sugar
  • 1 cup vegan chocolate chips
  • 1/2 teaspoon vanilla extract
  • 12 ounces stout (Frozen/thawed and flat. Or not.)
  • 1 tablespoon coconut spread

Instructions

  1. Preheat oven to 375 degrees.
  2. In a large bowl, mix all the dry ingredients, then add the vanilla and stout.
  3. Use your hands to mix into a dough, then press into a parchment-lined loaf pan.
  4. 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.
http://theactorsdiet.com/2011/10/04/chocolate-beer-bread/

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27 thoughts on “Chocolate Beer Bread Recipe

  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. Amber Shea @Almost Vegan

    This is BRILLIANT! How have I never thought to add chocolate to beer bread? YUM!

  3. 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.

  4. 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!

  5. 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)

  6. 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!!

  7. 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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