Maple Stout Bread

• 1-3/4 cup (or 7 7/8 Ounces) Unbleached All-Purpose Flour
• 1 teaspoon Baking Soda
• 1/2 teaspoons Baking Powder
• 1/2 teaspoons Salt
• 6 Tablespoons Unsalted Butter, Softened
• 3/4 cups Packed Light Brown Sugar
• 2 Eggs
• 1/2 teaspoons Vanilla
• 1/2 cups Stout Beer (Guinness Extra Stout Works Very Well)
• 1/2 cups Sour Cream
• 5 Tablespoons Pure Maple Syrup, Divided
• 1/3 cups Powdered Sugar
• 2 Tablespoons Milk

1. Preheat oven to 350 F. Grease and flour a 9-by-5-inch loaf pan and set aside.
2. In a large bowl, whisk together flour, baking soda, baking powder and salt until well combined.
3. In a separate large bowl or bowl of a stand mixer, beat together butter and brown sugar until well combined. Add eggs one at a time, beating thoroughly after each addition. Add vanilla and stir.
4. In a separate large bowl, stir together stout beer, sour cream and 4 tablespoons maple syrup. Alternately stir flour and beer mixtures into the creamed butter mixture, beginning and ending with the flour mixture. Pour batter into the prepared pan.
5. Bake loaf until golden brown and a toothpick inserted in the center comes out mostly clean, about 45-50 minutes. Remove from oven and cool in pan 10 minutes. Remove from pan and cool completely on a cooling rack.
6. In a small bowl, stir together remaining tablespoon of maple syrup, powdered sugar and milk to make a glaze (add more sugar or milk as necessary to achieve desired consistency). Carefully pour glaze evenly over the cooled bread. Let the glaze set up before slicing.
7. Adapted from Cooking Light Magazine.

flour, baking soda, baking powder, salt, unsalted butter, brown sugar, eggs, vanilla, stout, sour cream, maple syrup, powdered sugar, milk

Taken from tastykitchen.com/recipes/breads/maple-stout-bread/ (may not work)