This Guinness Oat Bread is a favorite around here, with a full 12 ounces of beer baked right in, this bread is a real crowd pleaser. Even though St. Patricks day has passed, I’m still over here using up Guinness. One of my favorite things to do with beer (since I don’t drink it myself) is to use it in cooking, and more specifically, in baked goods.

I don’t think I’ve ever used a whole bottle of beer in bread before though. The stout gives this bread a beautiful golden hue and just enough beer taste to let you know it’s there without overwhelming you. The best part about this bread though, is that it’s sweet enough to be a part of breakfast, and savor enough to be a part of lunch or dinner!

Dare I say that this Guinness Oat Bread even rivals Irish Soda Bread?

I served this bread as part of a St. Patrick’s day charcuterie board, but I could easily see it being used for a sandwich, made into French toast, or even to soak up a hearty soup or stew! No matter how you decide to enjoy it, it’s definitely a fun Guinness twist on an oat quick bread.

Guinness Oat Bread

Yield: 10

Author: The Skinny Fork (Amanda Plott)

Prep time: 5 MinCook time: 40 MinInactive time: 30 MinTotal time: 1 H & 15 M

No yeast here. This quick bread just takes a few minutes to whip up with a full 12 ounces of beer baked right in!

Ingredients

1 C. Unsweetened Almond Milk, Room Temperature
1 Tsp. Vinegar
1 C. Dry Oats
1 C. Whole Wheat Flour
1 C. Bread Flour
1/2 C. Brown Sugar/Sweetener Blend
2 Tsp. Baking Soda
1 Tsp. Baking Powder
1/2 Tsp. Salt
12 Oz. Guinness Beer, Room Temperature
1/4 C. Melted Butter
2 Tsp. Vanilla

Instructions

Preheat the oven to 425 degrees F. and lightly coat the inside of a 9x5" loaf pan with non-stick baking spray; set aside.
Place the 1 C. milk and 1 Tsp. vinegar in a medium bowl and set aside for 10 minutes.
While the milk and vinegar do their thing, in another bowl whisk together the 3/4 C. of the oats, 1 C. whole wheat flour, 1 C. bread flour, 1/2 C. brown sugar blend, 2 Tsp. baking soda, 1 Tsp. baking powder, and 1/2 Tsp. salt.
Once the 10 minutes are up, whisk the 12 oz. beer, 1/4 C. butter, 2 Tsp. vanilla into the milk and vinegar mixture.
Stir the dry ingredients into the wet until just combined.
Transfer the mixture to the prepared loaf pan and top with the remaining 1/4 C. of oats.
Place the pan in the oven to bake for 30 minutes.
Reduce the heat to 400 and bake for another 5-10 minutes or until an inserted toothpick comes out clean.
Once done, remove from the oven and allow to cool for at least 30 minutes in the pan before removing and slicing into 10 pieces.

Calories

184.03

Fat (grams)

5.92

Sat. Fat (grams)

3.11

Carbs (grams)

26.54

Fiber (grams)

2.50

Net carbs

24.05

Sugar (grams)

1.27

Protein (grams)

4.59

Sodium (milligrams)

455.81

Cholesterol (grams)

12.21

Nutritional Claims: Balanced • Sugar Conscious • Kidney Friendly • Vegetarian • Pescatarian • Egg Free • Peanut Free •Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Kosher