Guinness Treacle Loaf – This quickbread is slightly sweet with the unmistakeable richness of Guinness. It goes well dunked into a steaming bowl of soup or slathered with butter and jam. This recipe makes two loaves, and although it’s easy to halve the recipe to only make one, we suggest you make both and then slice up the spare and pop it into the freezer for later. Sponsored by Kenwood
Guinness Treacle LoafAdd to My Cookbook
- Prep Time
- Cook Time
- 2 loaves
- Difficulty Level Easy
- (5 /5)
- 2 ratings
- 600g wholemeal flour
- 150g plain flour
- 75g raw oats, plus extra for sprinkling
- 2 ½ tbsp soft brown sugar
- 2 ½ tsp baking soda
- 1 tsp salt
- 40g unsalted butter, softened
- 480ml milk
- 280ml Guinness draught
- 300g black treacle
- Pre-heat oven to 170°C / 150°C fan assisted and line 2x 2lb loaf tins with parchment paper.
- Whisk together dry ingredients in bowl of stand mixer. Add the butter and mix on low speed until worked through the dry ingredients.
- Add the milk, Guinness and treacle then mix until combined, scraping down the sides of the bowl as needed. (The batter will be very liquid.)
- Divide batter between prepared loaf tins then generously sprinkle the tops with raw oats.
- Bake in pre-heated oven until a skewer inserted comes out mostly clean, sticky crumbs are fine, between 40-50 minutes.
- Remove from oven and leave to cool in tins on wire rack for 10-15 minutes before turning out and cooling further.
- Store in an airtight container at room temperature for up to a week. You can also freeze individual slices, simply place slices in a single layer in freezer bags to freeze.
- Remove slices as needed and leave to defrost at room temperature, or give a quick blast in the microwave.