This Irish Guinness Brown Bread is a quick bread that just needs to be stirred together and baked! Perfect for breakfast or serving alongside stew!
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Who are your cooking heroes? As a self taught cook, I learned how to cook from lots of people, from my mom, friends and family, and of course from some of the more famous cooks that influenced so many of us. Martha Stewart, Alton Brown and Ina Garten are a few of the heavier influences on my cooking style, and their recipes are often the ones I turn to when I want to learn something new. That was why I was so excited to get my hands on Ina Garten’s latest cookbook “Cooking for Jeffrey”.
After flipping through the cookbook, I had a few recipes I wanted to try right away. I was especially excited about the Irish Guinness Brown Bread, with St. Patrick’s Day coming up! This recipe is so quick and easy. It doesn’t produce a traditional soda bread, but the texture is that of a quick bread – soft and moist. It would be perfect for breakfast or for serving along side some Irish Beef Stew (recipe coming soon!).
Do you have any “must make” recipes for St. Patrick’s day?
Irish Guinness Brown Bread
This Irish Guinness Brown Bread contains no yeast and just needs to be stirred together and baked! Perfect for breakfast or serving alongside stew!
- 1 cup quick cooking oats (not instant), plus more for sprinkling
- 2 and 1/4 cups whole wheat flour
- 1/4 cup all-purpose flour
- 1/2 cup brown sugar
- 2 and 1/4 teaspoons baking soda
- 1 teaspoon baking powder
- 2 teaspoons kosher salt
- 11-12 ounces Guinness beer (1 bottle), room temperature
- 1 cup buttermilk
- 5 Tablespoons unsalted butter, melted, plus more for the pan
- 1 teaspoon pure vanilla extract
- Preheat oven to 425°F and butter a 9 x 5 bread pan, set aside.
- In one bowl, add the oats, whole wheat and all-purpose flours, brown sugar, baking soda, baking powder and salt. Whisk to combine.
- In another bowl, add the beer, buttermilk, melted butter and vanilla. Whisk to combine.
- Add the wet ingredients to the dry ingredients, stir until fully mixed. Batter will be wet.
- Pour the batter into the prepared bread pan, sprinkle more oats on top. Place in oven and then turn oven temperature down to 400°F. Bake for 45 minutes or until a toothpick comes out clean.
- Remove bread from pan and allow to cool on a cooling rack completely before slicing.
Adapted from Ina Garten's "Cooking for Jeffrey"