Ina Garten’s Irish Brown Bread is hearty and slightly sweet with a distinctive malty flavor from Guinness Stout. This quick bread easy to make and oh so satisfying, served slathered with butter or alongside your favorite soup or Irish Stew for St. Patrick’s Day.
St. Patrick’s Day is a couple of days away and this rustic, hearty bread
is the perfect accompaniment to your favorite Irish Stew or meal.
This recipe is adapted from Ina Garten, so you know it’s good!
Guinness Stout has a malty sweetness and a hoppy bitterness that gives this bread a distinctive flavor.
This bread is hearty from whole wheat flour and oats and the addition of brown sugar in this recipe
helps balance the bitterness and adds a subtle sweet flavor.
As it’s a quick bread, it’s super easy to make, no yeast or rising required as baking soda
and powder are leavening agents.
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Here are the ingredients you’ll need:
Guinness Extra Stout beer or Irish Stout of choice (room temperature)
Whole Wheat Flour
Baking Soda, Baking Powder and Kosher Salt
Brown Sugar, Vanilla and Molasses (optional)
Ina’s recipe for Irish Guinness Brown Bread calls for dark brown sugar which contains
more molasses and moisture than light brown sugar does.
I only had light brown sugar, so added 1 tablespoon of molasses
to boost the flavor and moisture.
You’ll need a 9 x 5 loaf pan for this recipe.
that hangs over the edge of your pan. The spray will keep your paper in place and
from slipping so no batter gets underneath the paper.
Parchment is nonstick so you can lift the bread out of the pan using the ends of the paper.
Parchment paper also helps neutralize hot spots as a barrier between the pan and your batter.
You can skip the step if you prefer and just butter your pan well, but I like the ease
of removing the bread or whatever I’m baking by lifting the paper edges.
Here are the easy steps to make this delicious and hearty bread!
☘️ In a large bowl, combine oats, whole wheat flour, brown sugar, baking soda, baking powder and salt.
☘️ In a separate bowl, whisk together the beer, buttermilk, melted butter, and vanilla and molasses, if using.
☘️ Make a well in the dry ingredients and pour the wet ingredients into the well.
Stir batter until well mixed.
☘️ Pour batter into prepared pan and sprinkle the top with oats.
☘️ Place bread in 450 degree oven and immediately turn the temperature down to 400 degrees.
☘️ Bake for 45 minutes or until a toothpick comes out clean.
☘️ Allow bread to cool 10 minutes in pan, then remove bread from pan to a wire rack and cool completely
for best slicing and less crumbling.
Slice and serve with Irish butter, honey or jam or serve alongside your favorite soup or Irish Stew.
Don’t want to buy buttermilk for one recipe? Here’s an easy way to make it and substitution:
To make 1 cup of buttermilk, add 1 tablespoon lemon juice or white vinegar to a liquid measuring cup.
Top with whole milk to the 1 cup line.
Let the mixture stand at room temperature for 5 – 10 minutes
until slightly thickened and you see small curdled bits.
Ina Garten's Irish Brown Bread with Guinness and Oats
- 1 cup quick-cooking oats, plus more for sprinkling (not instant oats)
- 2 1/2 cups whole wheat flour
- 1/2 cup dark brown sugar, lightly packed (or 1/2 cup light brown sugar + 1 tablespoon molasses)
- 2 1/4 teaspoons baking soda
- 1 teaspoon baking powder
- 2 teaspoons kosher salt
- 1 11- to 12-ounce bottle Guinness Extra Stout beer, room temperature (or Irish Stout of choice)
- 1 cup *buttermilk
- 5 tablespoons unsalted Irish butter, melted
- 1 teaspoon pure vanilla extract
- Preheat the oven to 450 degrees.
- Spray a 9 x 5 loaf pan with nonstick spray and line pan with parchment paper that hangs over the edge of your pan for easy removal.
- In a large bowl, combine the oats, whole wheat flour, brown sugar, baking soda, baking powder and salt.
- In a separate bowl, whisk together the beer, buttermilk, melted butter, and vanilla and molasses, if using.
- Make a well in the dry ingredients and pour the wet ingredients into the well. Stir the batter from the middle of the bowl to the outside, until it's well mixed. (Batter will resemble cake batter rather than bread dough.)
- Pour the batter into prepared pan and sprinkle the top with oats. Place bread in oven and immediately reduce the oven temperature to 400 degrees. Bake for 45 minutes or until a toothpick comes out clean.
- Allow bread to cool 10 minutes in pan, then remove bread from pan using paper. Place on wire rack and allow to cool completely.
- Slice and serve with Irish butter, honey or jam, alongside your favorite soup or Irish Stew.
- Shake the buttermilk before you measure it and leave on the counter for a bit to come to room temperature.
- *Buttermilk substitution:
To make 1 cup of buttermilk, add 1 tablespoon lemon juice or white vinegar to a liquid measuring cup. Top with whole milk to the 1 cup line.
Let the mixture stand at room temperature for 5 - 10 minutes until slightly thickened and you see small curdled bits.
- Dark brown sugar contains more molasses, moisture and is more acidic than light brown sugar. If using light brown sugar add 1 tablespoon of molasses to recipe.
- Allow bread to cool completely to prevent crumbling when sliced.
Find 17+ recipes with St. Patrick’s Day inspiration from the kitchen to the table
to help you Eat, Drink and Be Irish, HERE.
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