Maple-Stout Quick Bread

• 7.88 ounces all-purpose flour (about 1 3/4 cups)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons butter, softened
• 3/4 cup packed dark brown sugar
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1/2 cup stout beer
• 1/2 cup fat-free sour cream
• 5 tablespoons maple syrup, divided
• Baking spray with flour (such as Baker's Joy)
• 5 tablespoons powdered sugar

1. Preheat oven to 350u0b0.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, baking powder, and salt, stirring well with a whisk. Place butter and brown sugar in a large mixing bowl; beat with a mixer at high speed until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine beer, sour cream, and 1/4 cup syrup, stirring well with a whisk. Beating at low speed, add flour mixture and beer mixture alternately to the butter mixture, beginning and ending with flour mixture; beat just until combined.
3. Scrape batter into a 9 x 5-inch metal loaf pan coated with baking spray. Bake at 350u0b0 for 43 minutes or until a wooden pick inserted in the center comes out with moist crumbs clinging. Cool 10 minutes in pan on a wire rack. Remove from pan; cool completely on wire rack.
4. Place powdered sugar in a small bowl. Add remaining 1 tablespoon syrup; stir until smooth. Drizzle glaze over cooled bread; let stand until set, if desired.

flour, baking soda, baking powder, salt, butter, brown sugar, eggs, vanilla, stout beer, sour cream, maple syrup, baking spray with flour, powdered sugar

Taken from www.myrecipes.com/recipe/maple-stout-quick-bread (may not work)