Growing up in an Irish household, I’ll admit Guinness was the first beer I ever got drunk off of. Mainly because it’s all my dad had left in the downstairs fridge and I was just a high schooler pressed for time before my friends picked me up.
Long story short, I’ll always have a bit of a nostalgic soft spot for Guinness. Now when I hear the words Guinness, Bailey’s and dark chocolate in the same recipe, I’m all ears.
It may not leave me with the hangover that my first Guinness experience did, but maybe that’s a good thing.
Preheat oven to 350 degrees F. Spray a 9×5 pan with baking spray.
In a large bowl, sift together flour, cocoa powder, baking soda, salt, and white pepper. Set aside.
Using a stand mixer (or hand mixer + large bowl), beat butter and brown sugar until fluffy, about 3 minutes. Scrape the edges of the bowl, then mix in egg. Add beer and mix for 30 seconds, just enough to break apart butter mixture into the beer.
Slowly add dry ingredients in with the wet ingredients, mixing gently in between. When all dry ingredients have been added, mix until just combined, when dry ingredients are no longer visible.
Gently fold in chocolate chips and walnuts, then pour batter into prepared loaf pan.
Bake for 45-55 minutes or until a tester comes out clean with a few moist crumbs.
Let bread cool in the pan for 10 minutes, then remove from pan and transfer to a wire rack to cool completely.
For the Baileys Glaze
In a small bowl, whisk together powdered sugar, Baileys, and cream.
If you’d like the frosting to be thinner, add a small splash of baileys until desired consistency is reached. If you’d like the frosting to be thicker, add 1 tbsp powdered sugar at a time until frosting is thick enough.
Putting it All Together
Once bread has cooled, drizzle Baileys glaze on top of bread.
Bread can be stored in a sealed container and kept on the counter for up to 5 days.