Maple Stout Bread
- 1 3/4 cups all purpose flour (or 7.88 oz)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 6 TB butter, softened
- 3/4 cup packed dark brown sugar
- 2 large eggs
- 1/2 tsp vanilla extract
- 1/2 cup stout beer, like Guinness
- 1/2 cup fat-free sour cream
- 5 TB maple syrup, divided
- Baking spray with flour
- 5 TB powdered sugar
DirectionsPreheat oven to 350 degrees.
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.
Scrape batter into a 9x5 inch loaf pan coated with baking spray. Bake for 45 minutes until a wooden pick inserted in the center comes out with moist crumbs clining. Cool 10 minutes in pan on a wire rack. remove from pan; cool completely on wire rack.
Place powdered sugar in a smal bowl. Add remaining 1 TB syrup, stir until smooth. Drizzle glaze over cooled bread; let stand until set, if desired.