Saint Patty’s Guinness Beer Bread

by Brooke on March 15, 2011

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In honor of Saint Patrick’s Day, I thought I would make my beer bread recipe with Guinness Extra Stout.  The Irish are famous for their stouts, so why not make a beer bread with one of their most renowned ones!  The combination of the baking powder and beer in the recipe help the bread rise without the kneading and rising process you would have when making traditional style breads. 

The bread turned out really good!   I normally use wheat beers when making this recipe, because those are my favorites.  This Guiness Extra Stout beer bread was a little less sweet than my normal beer bread, because of the richer stout flavor.  The bread also had a slight coffee/chocolate bitterness in the after taste.    This bread goes so well with many different foods, but “bangers” would be a great match for Saint Patrick’s Day! 

Here is the beer bread recipe: 


  • 1 (12 fluid ounce) can or bottle beer (NOTE:  Sometimes, I add a little more than 12 ounces to make the bread really moist.)
  • 3 cups all-purpose flour
  • 3 tablespoons white sugar
  • 1 tsp. salt
  • 1 T baking powder


  1. In a large bowl, mix together the sugar, salt, baking powder, and flour. 
  2. Add beer and continue to mix. 
  3. Pour into a 9 x 5 inch greased loaf pan. 
  4. Bake at 350 degrees F (175 degrees ) for 50 for 60 minutes or until knife inserted in center comes out clean. The top will be crunchy, and the insides will be soft. Serve topped with margarine. 

Anyone can be Irish on St. Patrick’s Day, so why not celebrate with a bottle of Guinness and some beer bread! 

What is your favorite thing to eat on St. Patrick’s Day?

{ 3 comments… read them below or add one }

Jeni March 15, 2011 at 2:31 pm

Yummy! That sounds really really good! I’m tempted to make this for Saturday but we’ll see! Such a simple recipe! It’s a shame I’ve never tried your beer bread before! (self rising flour, isn’t that the same as regular flour??)


Brooke March 15, 2011 at 2:48 pm

Hi Jeni! No, self-rising flour and all-purpose flour are different. Self-rising flour is all-purpose flour with added salt and baking powder. You could use self-rising flour for this recipe instead of all-purpose flour, but then don’t add the salt or baking powder!


Lauren Slayton March 18, 2011 at 10:43 am

This sounds delicious. After a day trying to work with drunk green people all over NYC I am so over SP day. What’s next…Easter?


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