About Baileys Dark Chocolate Guinness Bread
We’re in the homestretch for Saint Patrick’s Day (3 more days!) and I’ve certainly been feeling it this year, what with all the boozy desserts I’ve been throwing at you.
But at the same time, all of these recipes have been insanely popular this year, so it’s hard for me not to give you more of what you clearly want.
Or, at least, that’s how I justified buying a 12 pack of Guinness and three bottles of Baileys.
I can justify a lot of things when it’s “for the blog.”
This recipe comes from another belated Christmas gift from my mother, a cookbook called Quick & Easy Dump Cakes by Cathy Mitchell. And according to my mother, she’s had this cookbook forever, and she knew she would be gifting it to me once she saw how I lit up when she told me about it.
I guess that’s a side effect of this blog; ever since began this crazy journey from lazy-foodie-turned-sorta-cook I’ve become so interested in “classic” recipes.
Not that the Quick & Easy Dump cake book is especially old – the hardcover has a date of 2014 – but while writing this post, I had a hard time finding where to purchase it online, which makes me think maybe it’s falling out of publication. Which is a shame, when there are recipe treasures like this
Which is a shame, when there are recipe treasures like this inside.
I’ve baked with Guinness before, and though I can’t handle drinking the beer, it always makes for the perfect combination with chocolate – especially dark chocolate.
It gives this bread a rich taste on its own, and the added chocolate chips and walnuts give it that extra bit of character.
But my absolute favorite part? The glaze. And I know, I keep going on and on about Baileys lately, but I just can’t help myself. Baileys has become one of my all-time favorite liquors. Sometimes I wonder how I ever lived my with my life before discovering the magic of Irish cream.
I never want to go back to those dark times again.
So I can’t make any promises, but this might be the last boozy dessert I have for a while… maybe.
Possibly.
I guess we’ll just have to wait and see what happens to those three bottles of Baileys.
Other festive Irish recipes
More recipes with Baileys
Recipe Details
Baileys Dark Chocolate Guinness Bread
Ingredients
Instructions
For the Dark Chocolate Guinness Bread
- Preheat oven to 350 degrees F. Spray a 9x5 pan with baking spray.
- In a large bowl, sift together flour, cocoa powder, baking soda, salt, and white pepper. Set aside.
- Using a stand mixer (or hand mixer + large bowl), beat butter and brown sugar until fluffy, about 3 minutes. Scrape the edges of the bowl, then mix in egg. Add beer and mix for 30 seconds, just enough to break apart butter mixture into the beer.
- Slowly add dry ingredients in with the wet ingredients, mixing gently in between. When all dry ingredients have been added, mix until just combined, when dry ingredients are no longer visible.
- Gently fold in chocolate chips and walnuts, then pour batter into prepared loaf pan.
- Bake for 45-55 minutes or until a tester comes out clean with a few moist crumbs.
- Let bread cool in the pan for 10 minutes, then remove from pan and transfer to a wire rack to cool completely.
For the Baileys Glaze
- In a small bowl, whisk together powdered sugar, Baileys, and cream.
- If you'd like the frosting to be thinner, add a small splash of baileys until desired consistency is reached. If you'd like the frosting to be thicker, add 1 tbsp powdered sugar at a time until frosting is thick enough.
Putting it All Together
- Once bread has cooled, drizzle Baileys glaze on top of bread.
- Bread can be stored in a sealed container and kept on the counter for up to 5 days.
Recipe Notes
Dark Chocolate Guinness Bread adapted from Quick & Easy Dump Cakes by Cathy Mitchell.
Nutrition
You can tell just by the photos that this is an incredibly moist and delicious bread, I can’t wait to try it!
Thanks Emily! It really is 😀
Dark chocolate, Baileys & Guiness all in one recipe?! I’m not sure you could have possibly picked a better combination – cannot wait to try this one!
It really is amazing together 😀 Thanks Kathryn!
This looks delicious! Sharing on all channels. (Also, on a personal note, speaking as both a food blogger and a person of Celtic descent, I would like to thank you for not naming it some variation of “Irish Car Bomb Bread.”)
Thank you for the shares Renée 😀 Always appreciated!
Oh. My. Gawd. This looks absolutely decadent, and I want it!! Yum!
Thanks Dee Dee!
The white pepper kind of threw me for a loop – otherwise, it looks amazing.
I know, right? It’s not a spicy bread, but it plays well with the semi-sweet chocolate and Guinness.
I need a slice of this now!!! This looks so amazing!
I’m with you, I have a hard time drinking Guinness but it’s fantastic for baking and cooking (so awesome in beef stew). Again, this looks wonderful!
Thank you Julie! 😀
I LOVE a boozy dessert. It’s my favorite genre! This looks wonderful and so moist.
Thank you Elena! Glad someone understands this boozy obsession 😀
Hello yes!! You combined the best of all things into one yummy bread…you rock!
😀 Thank you Janel!
wondering if you could bake these in mini loaf pans, would make nice Christmas gifts.
Hi, this looks delicious. Do you think I could use this recipe to make thinner rectangular cakes for a layered cake or do I need to make some important adjustments for that? Thanks!
OK, so I actually made this. I’m a good old boy from Alabama, came across this and gave it a try. I didn’t have everything so I used bud light and pecans in stead. The batter tasted pretty bitter, I had my doubts. Well once it baked cooled and was iced it’s freaken marvelous! I mean really good! It’s like the best chocolate cake I’ve ever tasted.
Ok. So I’ve had this recipe in my iPad for a couple of months now. Today I decided to make it. I used every ingredient but the walnuts. I like walnuts but not in breads or cakes. This turned out fantastic. This turned out as a cross between a cake and a light brownie. A great dessert.
Thanks for writing in, Gregg! I’m so glad it turned out so well 😀
Christy, this looks Fabulous! Is there a way to make a Gluten Free version???
Google “converting wheat flour recipes to gluten free” and see what pops up!
I wonder what this bread would taste like, with ginger as a dominant flavour.
Love your directions. You have definitely kissed the Blarney Stone. Can’t wait to try this. Guessing it’s dessert. Making beer bread tomorrow then will graduate to this.
Katkat
Where do you get guinness
Pretty much any beverage shop.
Made this last night and it was an epic fail. I made it in my cast iron loaf pan and when I went to remove the bread after waiting ten minutes, it broke in half. This morning, when I made the glaze, I must have not used enough powered sugar as it was so runny, it ran off the bread. The cake tasted good and everyone seemed to like it, but the presentation was horrible. That is all on me, not the recipe. I will be making again.