Guinness Bread is easy to make and perfect for St. Patrick’s Day (or when you have leftover Guinness). The Irish stout helps the bread rise without yeast so there’s no waiting before baking. It also lends a nutty flavor to this lightly sweet bread.
In my entire life, I can honestly say that I went out on the town on St. Patrick’s day once. Which means green beer, bagpipers in kilts, and for some reason – tricycle races. Plus, let’s not forget the really mediocre corned beef and cabbage.
My idea of celebrating is staying at home, drinking non-green, yet tasty Irish beer, and cooking up all of my favorite Irish dishes.
First thing’s first…
It’s not St. Patrick’s Day without corned beef and cabbage. And I have the most amazing Glazed Corned Beef recipe that was given to me by my friend Jim. It cooks in the slow cooker all day, and then it’s topped with a mustard honey glaze, and popped under the broiler so that it gets those perfectly crispy edges.
I won’t cook it any other way! Except maybe in the Instant Pot, and you can grab that recipe for Instant Pot Corned Beef here.
This year, to branch out a bit, I’m throwing some new Irish-inspired dishes into the mix. Enter this Irish Guinness Brown Bread.
This bread is so good! And it’s so easy to make too.
There’s no yeast involved, which means no time waiting for your bread to rise. The beer helps the bread rise while it bakes, making it extra light and fluffy. And, the brown sugar adds a hint of sweetness while the oats lend a perfect heartiness.
Ingredients Needed
- Guinness Stout – Or, any Irish stout or stout beer.
- All Purpose Flour
- Baking Powder
- Quick Cooking Oats
- Brown Sugar
- Kosher Salt
How to Make It
- Preheat your oven to 350-degrees.
- In a large bowl, combine the dry ingredients (flour, baking powder, oats, brown sugar and salt).
- Slowly add the Guinness and mix until just combined.
- Coat a loaf pan with cooking spray, and pour batter in.
- Sprinkle the top with some additional oats.
- Bake for 45-50 minutes, until a knife inserted comes out clean.
- Allow to cool for 15 minutes in the pan, then remove to a cooling rack to cool completely.
How to Store
Guinness bread is best stored on the counter wrapped in plastic wrap. If you’d like your stout bread to last longer, it can be stored in the refrigerator for up to one week. Or, you can freeze it for up to three months.
How Long Does Guinness Bread Last?
- On the Counter – 3 days
- In the Refrigerator – 1 week
- In the Freezer – 3 months
This Irish brown bread is a slicing bread, and it would be perfect for making an awesome sandwich. Think toasted bread, corned beef, melted with a bit of sharp Irish cheddar and finished with an amazing mustard. Sandwich heaven.
It’s also perfect served up with this Instant Pot Beef Stew or Pot Roast.
More St. Patrick’s Day Recipes
- Glazed Corned Beef & Cabbage
- Smoked Corned Beef
- Green Bloody Mary
- Irish Nachos
- Instant Pot Corned Beef & Cabbage
Did you try this Irish beer bread?
If you loved this stout bread I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
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Guinness Bread Recipe
Ingredients
- 3 cups flour
- 4 teaspoons baking powder
- 1/2 cup quick-cooking oats (+ 1 Tablespoon for topping)
- 2/3 cup brown sugar
- 1/2 teaspoon salt
- 12 ounces Guinness
- Cooking spray
Instructions
- Preheat oven to 350 degrees.
- In a mixing bowl, combine the flour, baking powder, 1/2 cup oats, brown sugar and salt.
- Slowly add the Guinness and mix until just combined.
- Coat a loaf pan with cooking spray, and pour the batter in. Sprinkle the top with an additional tablespoon of oats.
- Bake for 45-50 minutes, until a knife inserted comes out clean.
- Allow to cool for 15 minutes in the pan, then remove to a cooling rack to cool completely.
Nutrition
This guinness bread recipe was originally published in 2016. It was updated in 2019 to update the photographs, and again in 2023 to add new content. The Irish beer bread recipe remains the same. Enjoy!
Ooh I can’t wait to make this! I’m not a fan of drinking Guinness on its own but I have cooked & baked with it quite a bit and love the flavor it adds to food. This looks like an amazing menu addition for St. Patrick’s Day!
Thanks Marlynn!
WOW this sounds PHENOMENAL! Does it end up tasting like beer?
Hi Catherine – The bread does have a faint hint of “beer”, but more, it’s like a sweeter oat bread.
Um, I can’t wait to share this recipe with my husband! Guinness is one of his favorite beers! I know he’ll love it!!
You will make him a happy man Monica!
I’m with Marlynn – I’m not a fan of Guinness in a glass, but I find it great for cooking. I made everything from pasties to bread pudding with it, and I will have to give this one a go, for sure!
Ooohhh, that bread pudding sounds amazing Renée! I’ll bet the Guinness really gives it a great flavor!
That bread looks so soft and hearty at the same time. I love bread like that. And that sandwich you describe sounds amazing! Ill have one too….
Thanks Julie! I think it would be amazing for a simple grilled cheese!
Baking your version of GUINESS bread right now! Can’t wait to take it out of the oven!
Done! The loaf turned out very well… although a bit too sweet to my taste. What will happen if I reduce the amount of sugar?
Hi Lena – You could definitely reduce the amount of sugar if you prefer. I say go for it! I’d love to hear back on how the adjustment turned out for you.
I’ve made this bread five times using different beers including cherry and chocolate stouts, a black porter and an IPA. Each time it’s turned out perfectly with its own unique flavor, reliable texture and great reception. Even though the bread never lasts long (we eat it WAY to fast), it takes on stronger, even more delicious flavor after it’s been stored for a day or two. Warm out of the oven first thing in the morning, my husband enjoys a big end hunk with a tablespoon (or three) of melted butter poured over the top. Finally, it’s okay to have beer for breakfast!
Due to the quirkiness of my oven, mine bakes for 52 minutes. A consistent winner, this has become my “go to” beer bread recipe. For anyone who hasn’t yet tried it, take the 10 minutes and do it now.
Thanks so much for this gem!
I’m so glad you loved this bread Stacey – I love how you changed it up by using types of beer too!
I am NOT a baker and this turned out so well. I used a vanilla bean stout and it was excellent. Thank you!
That sounds amazing with the extra bit of vanilla Ashley! Going to try that!
So good!! I’m baking some for my son’s school presentation on Ireland at his request. He thought serving beer bread would be so cool. He’s kind of hoping his classmates don’t know the alcohol bakes out. Shhhh….
Ha ha! I hope they like it Kelly!
Tried this tonight as it fulfills two items I try to consume to increase my breast milk supply – stout and oats! Unfortunately the bitterness of the stout really hits you at the end. We will try honey & butter. Surely that can save anything!
Can you tell me how to convert the recipe for a bread machine? Thank you
Does it matter which Guinness stout is used in the recipe? Guinness Extra vs. Guinness Draft?
hey! great recipe! There is a typo in the instructions that I thought I should alert you to.
In step 3 it says “In a mixing bowl, combine the flour, baking powder, oats, brown sugar and oats.”
I’m assuming one of those “oats” should be salt
Thank you so much for the heads up Angela – I modified the recipe.
Sounds great! Wondering which type of oats everyone used.
Hi Mindi – I use quick-cook oats. Not instant. Hope that helps!
Can I use bread soda (bicarbonate of soda) instead of baking powder? if so how much?
Hi Katie – I wouldn’t exchange the two in this recipe. You’ll need to use baking powder.
This has become a family and friend favorite! I use 1/2 cup whole wheat flour and 1/2 cup all purpose flour for extra heartiness. Because of the whole wheat, I bake it for 10 minutes longer. Delicious!
I’m so glad you like it Karen!
I’ve been doing some pandemic baking and, although I DO have yeast, was in the mood for a quick bread and this really fit the bill. It was super easy and fast to put together and the end result is fantastic. Very delicious.
I’m so glad you liked it Jeanette!
huge hit, so easy, thanks
I was craving Guiness bread from one of my favorite Irish pubs in North Dakota. I currently live in WA! Made this and was 100% impressed. It is SO GOOD.
Thanks Erin! I’m glad you liked it!
Tastes great, I had to add a little extra Guinness. I used a mix of whole wheat and unbleached flour. My only complaint is that the instructions are a bit confusing, especially if it was for a newbie. The instruction to “pour” the dough into the pan might make people think that the dough should be fluid, instead of a firmer bread dough.