Guinness Beer Bread with Molasses Butter

Guinness Beer Bread with Molasses Butter - an Irish twist on a classic! |
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Dark Guinness Stout and notes of molasses give this beer bread intense flavor with an Irish twist.

  • Cook Time: 50 minutes
  • Total Time: 50 minutes
  • Yield: 1 9"x5" loaf 1x



Guinness Beer Bread

  • 6 3/8 ounces (1 1/2 cups, spoon and level) bread flour
  • 6 3/8 ounces (1 1/2 cups, spoon and level) whole wheat flour
  • 1 1/2 tablespoons baking powder
  • 1 teaspoon salt
  • 2 1/2 ounces (1/3 cup, packed) brown sugar
  • 3 ounces (6 tablespoons) salted butter, melted, divided
  • 2 tablespoons molasses*
  • 1 (12-oz) bottle Guinness Extra Stout

Molasses Butter

  • 4 ounces (1/2 cup) butter (unsalted or salted), softened
  • 2 teaspoons molasses*
  • salt, to taste (if using unsalted butter)


Guinness Beer Bread

  1. Preheat oven to 350ºF and grease a 9"x5" loaf pan with nonstick spray.
  2. In a large bowl, whisk together the flours, baking powder, salt, and brown sugar until evenly combined. Add 1 1/2 ounces (3 tablespoons) of melted butter, molasses, and Guinness. Fold in just until evenly incorporated.
  3. Transfer batter to prepared pan, spreading all the way to corners and smoothing out surface lightly with a spatula. Pour remaining 1 1/2 ounces (3 tablespoons) melted butter on top and tilt pan around to spread evenly.
  4. Bake bread in preheated oven for 45-55 minutes, until a toothpick inserted into the center of the loaf comes out clean. Let cool in pan for 10-20 minutes, and then transfer to wire rack to finish cooling. Store in a zip-top bag at room temperature. Bread is best served warm from the oven or toasted.

Molasses Butter

  1. Combine butter and molasses in the bowl of a stand mixer fitted with the whisk attachment and beat on medium-high speed until light and creamy, wiping down bowl and beater as needed. Beat in salt, if using, to taste (I like 2 pinches of salt).


*Preferably not blackstrap molasses, which is much more intense and bitter and will alter the flavors in the recipe.