Maple-Stout Quick Bread

Ingredients

• 0.5 teaspoon double-acting baking powder 
• 1 teaspoon baking soda 
• 6 tablespoons butter softened
• 0.8 cup t brown sugar dark packed
• 2 large eggs 
• 1.8 cups flour all-purpose
• 5 tablespoons maple syrup divided
• 5 tablespoons powdered sugar 
• 0.5 teaspoon salt 
• 0.5 cup cream fat-free sour
• 0.5 cup porter 
• 0.5 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• mixing bowl
• wire rack
• blender
• loaf pan
• measuring cup

Directions

1. Preheat oven to 35
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife.
3. Combine flour, baking soda, baking powder, and salt, stirring well with a whisk.
4. Place butter and brown sugar in a large mixing bowl; beat with a mixer at high speed until well blended.
5. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla.
6. Combine beer, sour cream, and 1/4 cup syrup, stirring well with a whisk. Beating at low speed, add flour mixture and beer mixture alternately to the butter mixture, beginning and ending with flour mixture; beat just until combined.
7. Scrape batter into a 9 x 5-inch metal loaf pan coated with baking spray.
8. Bake at 350 for 43 minutes or until a wooden pick inserted in the center comes out with moist crumbs clinging. Cool 10 minutes in pan on a wire rack.
9. Remove from pan; cool completely on wire rack.
10. Place powdered sugar in a small bowl.
11. Add remaining 1 tablespoon syrup; stir until smooth.
12. Drizzle glaze over cooled bread; let stand until set, if desired.