This Pioneer Woman Brown Bread is a hearty and moist recipe, which is made with whole wheat flour and stout beer. It’s the perfect side for soups and stews, ready in about 1 hour and 10 minutes.
Jump to RecipePioneer Woman Brown Bread Recipe Ingredients
- 2 tbsp. salted butter, melted, plus more for the pan
- 1 c. rolled oats, divided
- 3 c. whole wheat flour
- 2 tsp. baking soda
- 2 tsp. kosher salt
- 1 c. stout beer, such as Guinness
- 1 c. buttermilk
- ¼ c. molasses
- 2 tbsp. honey
How To Make Pioneer Woman Brown Bread
- Preheat and Prep the Pan: Preheat your oven to 350°F (175°C). Generously grease a 9×5-inch loaf pan with butter. Finely chop ¼ cup of the rolled oats and sprinkle them into the pan, tilting to coat the bottom and sides. Set aside.
- Combine Dry Ingredients: In a large bowl, whisk together the remaining ¾ cup of rolled oats, the whole wheat flour, baking soda, and kosher salt. Make a well in the center.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the stout beer, buttermilk, molasses, honey, and the 2 tablespoons of melted butter.
- Make the Batter: Pour the wet ingredients into the well of the dry ingredients. Stir with a spatula until just combined. Do not overmix; the batter will be thick.
- Bake the Bread: Spread the batter evenly into the prepared loaf pan. Sprinkle any leftover chopped oats from prepping the pan over the top. Bake for 45 to 50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool and Serve: Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely before slicing.
Recipe Tips
- How do I avoid a dense bread? The most important rule for quick breads is not to overmix the batter. Once you combine the wet and dry ingredients, stir only until the flour streaks disappear. Overmixing develops the gluten and will result in a tough, dense loaf.
- Why coat the pan with oats? This technique not only prevents the bread from sticking but also gives the crust a wonderful, slightly crunchy texture and a rustic appearance.
- Why let the bread cool completely? Letting the loaf cool completely on a wire rack is a crucial step. It allows the crumb to set properly, which makes slicing much easier and prevents the bread from being gummy.
- Can I taste the beer in the bread? The stout beer adds a deep, malty, and complex flavor to the bread rather than a distinct “beer” taste. The alcohol cooks off during baking.
What To Serve With Brown Bread
This hearty, savory-sweet bread is incredibly versatile.
- Served warm with a generous smear of salted butter.
- Alongside a hearty beef stew, chili, or a creamy potato soup.
- Toasted and topped with a sharp cheddar cheese or a poached egg for breakfast.
How To Store Brown Bread
- Room Temperature: Store the completely cooled bread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 4 days.
- Freeze: This bread freezes wonderfully. You can freeze the whole loaf or individual slices. Wrap it tightly in plastic wrap and then a layer of aluminum foil. It will keep in the freezer for up to 3 months. Thaw at room temperature.
Brown Bread Nutrition Facts
- Calories: 287 kcal
- Protein: 8g
- Carbohydrates: 55g
- Fat: 5g
- Fiber: 8g
Nutrition information is an estimate and may vary based on ingredients and cooking methods used.
FAQs
Can I make this without beer?
The stout is key to the flavor of this specific brown bread. If you need to avoid alcohol, you could substitute it with a non-alcoholic stout or an equal amount of additional buttermilk, but the final flavor will be different.
Can I use a different type of flour?
This recipe is designed for the hearty texture of whole wheat flour. You could substitute some of it with all-purpose flour for a lighter loaf, but it will no longer be a traditional “brown bread.”
Can I add nuts or seeds?
Yes, about ½ cup of chopped walnuts, pecans, or sunflower seeds would be a delicious addition. Fold them in with the dry ingredients.
Try More Recipes:
- Pioneer Woman Fruit Bread Recipe
- Pioneer Woman Cornbread With Creamed Corn Recipe
- Pioneer Woman Cranberry Nut Bread Recipe
Pioneer Woman Brown Bread Recipe
Course: Side DishCuisine: AmericanDifficulty: EasyServings
10
servingsPrep time
10
minutesCooking time
50
minutesCalories
287
kcalA hearty, moist, and slightly sweet quick bread made with whole wheat flour, oats, and stout beer, perfect for serving with soups and stews.
Ingredients
3 c. whole wheat flour
1 c. rolled oats, divided
2 tsp. baking soda
2 tsp. kosher salt
1 c. stout beer (like Guinness)
1 c. buttermilk
¼ c. molasses
2 tbsp. honey
2 tbsp. salted butter, melted
Directions
- Preheat oven to 350°F. Grease a 9×5-inch loaf pan and coat it with ¼ cup of finely chopped oats.
- In a large bowl, whisk together the remaining ¾ cup oats, whole wheat flour, baking soda, and salt.
- In a separate bowl, whisk together the stout, buttermilk, molasses, honey, and melted butter.
- Pour the wet ingredients into the dry and stir until just combined. Do not overmix.
- Spread the batter into the prepared pan and bake for 45-50 minutes, until a skewer comes out clean.
- Cool in the pan for 10 minutes.
- Turn out onto a wire rack to cool completely before slicing.
Notes
- Be careful not to overmix the batter, as this will result in a tough, dense bread.
- Allowing the bread to cool completely before slicing is essential for a clean cut and the best texture.
- The stout beer adds a deep, malty flavor that is characteristic of this type of bread.
- This bread is delicious served warm with a generous amount of salted butter.
