More Irish Goodness

There is no better chocolate loaf than the one you are looking at right now. It’s moist, very chocolatey with a Guinness undertone that is barely noticed. The glaze is a but more powerful with the Bailey’s but it all marries quite nicely.

The title indicates it’s a “bread” but it’s really much more than that. It’s really a dessert cake. Soft and spongy in texture, and just sweet enough. Paired with a cup of coffee (or a shot of Bailey’s) and it’s the perfect ending to a delicious meal!

Definitely something you’ll want to bake more often than just around St. Patrick’s Day!

Bon appétit!

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Bailey’s Dark Chocolate Guinness Bread

  • Author: Patti Peterson
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 mins
  • Yield: 1 loaf 1x



  • 1 1/2 cups All purpose flour
  • 1/4 cup Cocoa
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 1/4 teaspoon White pepper
  • 1/2 cup Semisweet chocolate chips
  • 1/2 cup Walnuts chopped
  • 1/2 cup Unsalted butter softened
  • 1/2 cup Brown sugar packed
  • 1 whole Egg
  • 1 Cup Guinness beer
  • 1 1/4 cup Powdered sugar
  • 2 tablespoon Bailey’s Irish Cream
  • 2 teaspoon Half-and-half cream


  1. Preheat oven to 350 degrees F. Spray a 9×5 pan with baking spray.
  2. In a large bowl, sift together flour, cocoa powder, baking soda, salt, and white pepper. Set aside.
  3. 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.
  4. 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.
  5. Gently fold in chocolate chips and walnuts, then pour batter into prepared loaf pan.
  6. Bake for 45-55 minutes or until a tester comes out clean with a few moist crumbs.
  7. Let bread cool in the pan for 10 minutes, then remove from pan and transfer to a wire rack to cool completely.
  8. In a small bowl, whisk together powdered sugar, Baileys, and cream.
  9. 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.
  10. Once bread has cooled, drizzle Baileys glaze on top of bread.
  11. Bread can be stored in a sealed container and kept on the counter for up to 5 days.


  • Serving Size: 1 slice
  • Calories: 405
  • Sugar: 34g
  • Sodium: 299mg
  • Fat: 19g
  • Saturated Fat: 9g
  • Unsaturated Fat: 3g
  • Trans Fat: 6g
  • Carbohydrates: 51g
  • Fiber: 2g
  • Protein: 8g
  • Cholesterol: 129mg


The Irish are Coming!

Not really but it’s almost St. Patrick’s Day and I have a few Irish inspired recipes for you starting with this one today. I’ve seen this recipe on the Internet with a variety of ingredients and even varying measurements but my dear Aunt Anne (who has since passed away) shared it with me many moons ago.

My family and I would go visit my Aunt, Grandma, Great Aunts and Uncles, and cousins during the Christmas holidays up at Allanton (Florida) where they used to live. They’d serve some of Granny’s homemade Scuppernog wine and Aunt Anne’s homemade Irish Cream. And we were only teenagers at the time! You see, it all starts at home! Ha ha! I have to say both concoctions were quite delicious.

I just looked up Allanton and it appears it has grown quite a bit since those days. I’m pleased to see a Davis Point Road in the area which leads to Davis Point. The Davis’ are relatives on my Grandmother Hayzelle’s side of the family. Lewis Cass Davis (my Great Great Grandfather) homesteaded in the area opening a general store, a small sawmill and he was the postmaster. At one time, the Davis’ were one of a handful of families living in the area. And I see a Poston Road and Poston Drive near Cook’s Bayou! The Poston’s were from my Grandpa’s side of the family. Great Grandfather James Emanuel Poston, Sr., served as the area’s only medical doctor way back in the day. Yes, I’ve been working on our family genealogy since the 90’s. It’s very interesting – I only wish I had more time to devote to that passion of mine.

Anyway, I haven’t been to the Allanton area since years before Aunt Anne passed away, I have to say. I definitely need to take a drive out that way the next time I’m in Panama City.

Ah, but those were wonderful times with great memories. I make this recipe every so often. It’s really rich and oh so good!  And I thank my Aunt Anne for sharing it with me so many years ago.

Live it up and drink it down!

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Irish Cream



  • 1 cup light cream
  • 1 14-oz can sweetened condensed milk
  • 1 2/3 cups Irish whiskey
  • 1 teaspoon instant coffee
  • 2 tablespoons chocolate syrup
  • 1 teaspoon vanilla
  • 1 teaspoon almond extract


  1. Combine all ingredients in a blender. Set on high speed for 30 seconds. Bottle in a tightly sealed container and refrigerate. The liqueur will keep for at least two months if kept cool. Be sure to shake the bottle well before serving.


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