I've gotten into the habit of making an Irish-inspired recipe every year around St. Patrick's Day even though I am not remotely Irish in heritage. I had originally intended to make a bread that was less sweet but while googling recipes I came across quite a few recipes for Maple-Stout Bread. After reviewing some recipes I knew it wouldn't be difficult to veganize this bread. It's super moist, not overly sweet, and you can definitely taste the stout. The stout I used is actually made in Montreal so not exactly Irish but of course you can use Guinness instead for a more authentic loaf.
Start by preheating your oven to 350F. I took a baking class last fall and the instructor recommended separating a recipe's ingredients into groups. For example, in this recipes you'll need four bowls: one for dry ingredients, the bowl of your stand mixer, a small one for the egg replacer, and the fourth for your wet ingredients.
In your first bowl, whisk together 1 3/4 cups of unbleached all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, and 1/2 teaspoon of salt. Set this aside.
In a small bowl, mix together 3 teaspoons of egg replacer and 2 tablespoons of water.
In the bowl of your stand mixer, cream together 6 tablespoons of soft vegan margarine, 3/4 cups of unrefined sugar (I used coconut sugar), 1 tablespoon of molasses, the egg replacer mixture, and a 1/2 teaspoon of vanilla.
In your fourth bowl, stir together 1/2 cup of stout beer, 1/2 cup of soft vegan cream cheese, and 1/4 cup of maple syrup.
At a low speed, add the flour mixture and the beer mixture. Start with half the flour then add the beer mixture and finish with the rest of the flour. Mix until just combined making sure to scrape the sides of the bowl down at least once.
Spray a 9x15 inch metal loaf pan with cooking spray and pour the batter into the pan. Smooth out the batter with a spatula. Bake for about 45 minutes or until you can insert a wood skewer in the middle and it comes out clean.
This bread is seriously delicious and pairs very well with the rest of the leftover beer. Adapted from this recipe.