Stout Spice Bread

Quick breads are the best! Not really a bread, not really a cake, these quick and easy type of recipes are easily made and are perfect with your morning coffee, afternoon tea or a late night snack. They also make a great gift idea, which explains why the recipe comes from a Martha Stewart "Living" magazine issue from, again, Dec. 2004. (That particular issue is packed with lots of terrific recipes!)
This recipe brings back memories of a date nut bread that my aunt used to make. She baked it in soup cans and once cooled it was sliced and spread with softened cream cheese. It was so moist and packed with flavor. And perfect with coffee or tea.
This recipe uses Guiness Stout and dark molasses and results in an intense spice gingerbread flavor that is hearty and moist.
And if you spread some softened butter or cream cheese, or a combo of both..really amazing!

Begin by generously buttering ( and I also floured) the insides of your empty clean cans. ( I halved the recipe and used 14.5 oz. cans and had a little left over batter which I put into muffin cups and baked).

Sift ( or whisk) together the dry ingredients. Set aside.

Pour out your Guiness Stout and let it settle.

Then place all the wet ingredients, including the eggs, into a mixing bowl and mix on medium low speed.

Reduce speed to low and gradually add the dry ingredients.

Pour the batter into your prepared cans, filling barely 2/3 full.

I suggest you place the cans onto a baking sheet to catch any spills that will most likely occur during baking.

Mine were too full so when they came up to the top during baking, they overflowed and spilled over the top, dripping the excess onto the baking sheet. This didn't really matter too much, they easily came out of the cans but didn't look as pretty as Martha's!

Sprinkle the tops with a little confectioner's sugar..it helps make it look prettier!

Stout Spice Bread ( from Martha Stewart's,"Living" Magazine, Dec. 2004 issue)


2 tbsp. unsalted butter, softened for cans

3 3/4 cups AP flour

1/2 tsp. plus 1/8 tsp. baking soda

1 3/4 tsp. baking powder

1 1/4 tsp. salt

1 tbsp. cinnamon

1 1/4 tsp. nutmeg ( I also added a pinch of cardamom and a pinch of cloves)

1 1/4 cups vegetable oil

1 1/4 cups dark molasses ( not blackstrap)

1/2 cup plus 1 tbsp. packed light brown sugar

2 large eggs plus 1 large egg yolk

1 1/4 tbsp. freshly grated orange zest

1 1/4 cups stout, such as Guiness, poured and settled

Confectioners' sugar, for dusting

Preheat oven to 350. Generously butter insides of four clean 19 oz. bean or soup cans ( I also lightly floured them).

1. Sift ( or whisk) together flour, baking soda, baking powder, salt and spices. Set aside.

2. Put oil, molasses, brown sugar, eggs, yolk, zest and stout in bowl of an electric mixer fitted with the paddle attachment. Mix on medium low til all combined.

3. Reduce speed to low and gradually add the flour mixture.

4. Pour about a cup of batter into each can. Fill no more than 2/3 full.

5. Place cans on a baking sheet and bake about 50 minutes, or til tester comes out clean.

6. Unmold and let them cool on a wire rack.

7. Dust tops with confectioner's sugar.

If giving as a gift, place breads back into cans once completely cooled and wrap.