Vegan Guinness Bread! YES! A deliciously soft and fluffy quick bread infused with an entire can of Guinness for a subtle, malty, rich flavour. It's yeast-free, super easy to make in one bowl, and is perfect for all of your cozy soup and stew dipping needs!
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Vegan Irish stew was made for vegan Guinness bread. I know it. You know it, and this delicously soft, nutty, oaty, malty savoury vegan quick bread knows it.
This vegan Guinness bread recipe is super easy to make in one bowl. You can have it mixed and in the oven in under 10 minutes, and the smell while it bakes is incredible!
Serve it with pretty much any meal, although like vegan soda bread, it really comes into its own with rich soups and stews. And if you've got some leftover from dinner, I highly recommend spreading it with a thick smear of vegan butter and loads of marmalade or sliced banana for breakfast!
Mel x
P.S. Got some Guinness leftover? Give my vegan chocolate Guinness cake a try!
Ingredients
Here is what you need at a glance, along with some important ingredient notes & substitution ideas:
- Guinness - This recipe uses one entire can. I've included details in the recipe for what to do if your can is a different size or if you only have bottled Guinness. For an alcohol-free alternative, use Guinness 0.
- Whole wheat flour - Chosen specifically to complement the rich, malty, coffee/chocolate undertones of the Guinness. I don't recommend using any other type of flour here. If you are in the UK, use plain wholemeal flour, not self-raising.
- Oats - Rolled or old-fashioned. Here for texture, and their toasty oaty flavour. They make the top look nice, too!
- Dark brown sugar - Just a little bit for flavour, colour, and a touch of sweetness. It's important for balance because stout is quite bitter. Dark brown sugar complements the malty Guinness and the nutty whole wheat flour, and it is also acidic. Important for reacting with the baking soda so you get a great rise.
- Baking powder & baking soda - Both for extra fluff and height. The bonus baking soda reacts with the acidic brown sugar and Guinness to boost the ooomph from the baking powder.
- Dairy-free milk - Any unsweetened and unflavoured dairy-free milk, such as oat milk, almond milk or soy milk, is fine.
- Vegan butter - For good texture and flavour. You can use oil instead if you prefer, but butter makes it taste better.
Let's Make Vegan Guinness Bread!
Can't wait to make it? The full printable recipe is below, but first, let me walk you through the steps to set you up for success in your kitchen.
I recommend watching my recipe video if you're more of a visual learner, and as always with my baking recipes, I recommend using a digital scale to weigh your ingredients for the best (and most accurate) results.
Mix the dry ingredients together, then make a well in the middle.
Add the wet ingredients to the well. Stir together to form a thick batter.
Spoon into a lined loaf pan, sprinkle over some oats, then bake.
Recipe FAQs
Guinness in draught, bottle, and canned form has been vegan-friendly since 2018. Read more about it on their website here.
Yes. Wrap well and freeze for up to 3 months. Unwrap and place on a wire rack to defrost at room temperature. You can also slice it, freeze it, and take out a slice or 2 as you need it.
I have not tested this recipe gluten-free, so I can't guarantee results, but most of my cakes, muffins, and quick breads work well when made with a good 1 to 1 GF baking flour that contains xanthan gum. If you try it, let me know how it goes in the comments!
Any other dark stout will work well (just make sure it's vegan), and if alcohol is the issue, then use Guinness 0. I don't recommend making this recipe if you don't want to use beer at all. Instead, give my yeast-free spelt bread, no yeast white bread, or vegan soda bread a try.
Recipe
Vegan Guinness Bread
Author:WATCH HOW TO MAKE IT
Ingredients
- 3⅓ cups (430 grams) whole wheat flour
- ½ cup (50 grams) rolled or old-fashioned oats , plus a few more for decoration
- 4 tablespoons dark brown sugar
- 3 teaspoons baking powder
- ¼ teaspoon baking soda (bicarbonate of soda in the UK)
- 1 teaspoon fine sea salt
- 1 x 440 ml (14.9 fl oz) can of Guinness , If you have a 500ml can, use the whole can and omit the milk. If you only have a 330ml bottle, either use 2 and measure out the correct amount OR use 1 and make up the rest with milk.
- ¼ cup (60 ml) dairy-free milk
- 4 tablespoons melted vegan butter , or oil
INSTRUCTIONS
- Preheat oven to 350°F (175°C) and grease a 9 x 5-inch loaf pan with a little oil. Lay a rectangular strip of parchment paper down the middle to stop the bottom of the bread from sticking and to act as handles for lifting the loaf out after it's baked.
- To a large mixing bowl add the flour, oats, sugar, baking powder, baking soda and salt. Mix to combine.
- Make a well in the middle and add the Guinness, milk, and melted butter. Mix gently until you can no longer see any dry flour.
- Spoon the batter into the prepared tin, scatter some oats over the top, and bake for about 1 hour or until well-risen, crusty, coming away from the edges of the pan, and a toothpick or metal skewer inserted into the middle comes out clean. Cooking times vary depending on your oven and the pan you use so it might need a few minutes more or less.
- Lift the loaf out of the pan and place on a cooling rack. Tip it gently to the side to remove the parchment paper and allow to cool, ideally for at least 20 minutes before cutting, but we all know that's hard with fresh bread! I recommend using a serrated knife.
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