Rich, dark chocolate Guinness bread laced with chocolate chips, walnuts, and frosted with a sweet Baileys glaze. It’s the perfectly indulgent dessert bread!

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Easy guinness brown bread with Baileys glaze.

About Baileys Dark Chocolate Guinness Bread

Guinness has a natural malty sweetness and a hoppy bitterness that not only makes it great for sipping but also perfect for baking. Especially when you’re baking with chocolate.

And, you guys, this dark chocolate Guinness bread is exactly the type of treat that makes baking with Guinness so worth it.

Plus, in keeping with the Irish theme, this delicious bread is also drizzled with a Baileys Irish Cream glaze, making it perfect for festive holidays like St Patrick’s Day.

Baileys glaze drizzled over baked guinness bread.

How long does Guinness bread last?

For storing this bread, it will depend on whether or not you’ve already drizzled it with frosting.

Without frosting: When stored in a sealed container (or covered in plastic wrap), this bread should remain good for up to six days. And like most homemade breads, the flavor of this loaf will intensify after two days.

With frosting: Store in a sealed container in the refrigerator for up to three days. If you would like the flavor of the bread to mature, leave on the counter (wrapped in plastic or in a container) for two days, then frost and store in the refrigerator.

Sliced guinness bread.

Can Guinness bread be frozen?

Yes, it totally can!

When stored in an airtight container or freezer bag, this dark chocolate bread will keep its “best” quality for about two or three months. After that point, the texture of the bread might change, but it will remain good for up to six months frozen.

Guinness bread sliced and glazed.

Will Guinness bread make you drunk?

As far as the Guinness goes, since it’s baked in the bread, most – but not all – of the alcohol will “bake off” and leave only the malty sweet flavor. You can read more about how this works here: No Worries, the Alcohol Burns Off During Cooking—But, Does It Really?

However, keep in mind that the Baileys glaze is not baked, so this will include the same amount of alcohol content as it says on the bottle. You’re only using two tablespoons of Baileys Irish Cream to glaze the whole bread, but it’s still there, nonetheless. If this is a concern, you can substitute the Baileys Irish Cream for an equal amount of Baileys Irish Creamer (like for coffee) as a non-alcoholic alternative.

Moist Guinness bread sliced with Baileys glaze drizzed on top.

Other festive Irish recipes

More recipes with Baileys

More great bread recipes

How to make dark chocolate Guinness bread

This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.

Step 1 – In a large bowl, whisk together all of the dry ingredients: flour, cocoa powder, baking soda, salt, and white pepper.

Step 2 – Using a stand mixer (or hand mixer + large bowl), whip together the butter and brown sugar. Add the egg, then mix again.

Step 3 – Pour in the Guinness beer, then mix again.

Step 4 – Add the dry ingredients to the bowl with the butter, sugar, and egg, then mix.

Step 5 – Add the chocolate chips and walnuts to the batter, then use a spatula fold them in.

Step 6 – Spray a 9×5 bread loaf pan with cooking spray, then pour the bread batter in. Use a spatula to smooth out the top into a single layer.

Step 7 – Bake!

Step 8 – While the baked bread cools, prepare the Baileys glaze by adding powdered sugar, Baileys Irish Cream, and half and half to a small bowl, then whisk them all together.

Step 9 – Drizzle the Baileys glaze over the baked bread as you see fit.

Step 10 – Serve and enjoy!

Recipe Details

Baileys Dark Chocolate Guinness Bread! Rich and dark chocolate Guinness bread laced with chocolate chips and walnuts then frosted with a sweet Baileys glaze. |
4.34 from 50 votes

Baileys Dark Chocolate Guinness Bread

10 mins prep + 55 mins cook
463 kcal
Yields: 8 servings (slices)
Rich, dark chocolate Guinness bread laced with chocolate chips, walnuts, and frosted with a sweet Baileys glaze. It's the perfectly indulgent dessert bread!


Dark Chocolate Guinness Bread
Baileys Glaze


For the Dark Chocolate Guinness Bread
  • Preheat oven to 350 F. Spray a 9×5 bread loaf pan with baking spray, then set aside.
  • 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 cooling 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 tablespoon 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.


Dark Chocolate Guinness Bread adapted from Quick & Easy Dump Cakes by Cathy Mitchell.


Calories: 463kcal | Carbohydrates: 60g | Protein: 6g | Fat: 22g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 299mg | Potassium: 193mg | Fiber: 3g | Sugar: 37g | Vitamin A: 396IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 3mg

I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

Author: Chrisy

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Recipe Rating


    • Lucy Parissi
    • 5 stars

    This is the ideal cake for St Patrick’s Day. All those indulgent flavours go so well together. It’s a great cake to take along to a party too.

    • Karen Fitzgerald has a number of the books you referred to, I just ordered one. However, I’m not waiting until mine arrives to make this recipe. I’ll be baking tomorrow.

    • Sharon

    Is baileys a beer or something else and what is guinnesssh

    • Drew
    • 5 stars

    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.

    • Dorothy Buse

    Where do you get guinness

      • Adrienne Rubinkowski
      • 5 stars

      Pretty much any beverage shop.

    • Kathy stephens

    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.

    • Sally

    I wonder what this bread would taste like, with ginger as a dominant flavour.

    • Susan Edmond

    Christy, this looks Fabulous! Is there a way to make a Gluten Free version???

      • Adrienne
      • 5 stars

      Google “converting wheat flour recipes to gluten free” and see what pops up!

    • Gregg

    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 😀

    • Dave

    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.

    • Cecilia

    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!

    • Lisa

    wondering if you could bake these in mini loaf pans, would make nice Christmas gifts.

  • Hello yes!! You combined the best of all things into one yummy bread…you rock!

    • Elena

    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 😀

    • Julie @ Texan New Yorker

    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!

    • Laura @MotherWouldKnow

    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.

    • Dee Dee (My Midlife Kitchen)

    Oh. My. Gawd. This looks absolutely decadent, and I want it!! Yum!

    • Renée ♥ The Good Hearted Woman

    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!

    • Kathryn @ FoodieGirlChicago

    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!

    • Emily

    You can tell just by the photos that this is an incredibly moist and delicious bread, I can’t wait to try it!