Hangar 24 Brewery brought it strong this week, air delivering their Chocolate Bomber Porter for a special beer bread mashup — and boy did it turn out delicious! This Delicious Dark Chocolate Loaf Bread is easy to make and a perfect treat for your upcoming weekend. Although it’s super tasty… we are somewhat house-divided on how to classify the bread. Is it a dessert or is it for breakfast? My answer is: Yes! All of the above. It goes well with a fresh roasted espresso in the morning but also hits the spot after dinner when coupled with one of Hanger 24’s craft beers. Whichever way you decide to enjoy this beer bread, one thing is for sure — You will not be disappointed!
Who doesn’t like drinking a delicious brew while enjoying some easy baking? Especially when it’s as flavorful as the Chocolate Bomber? The approved technique is to use half of the beer on the bread mix while the other half goes to the chef (and any helpers older than 21)! A little bit for me… a little bit for you 🙂 This bread comes out dense but also super moist – such a perfect combo! It really is the ‘Fall-Bread’ of all breads.
What is a porter beer?
Porter is a style of beer that was developed in London, England in the early eighteenth century. It get its flavor and coloring from an abundance of hops as well as the brown malt that is used. The terms ‘stout’ and ‘porter’ are used by different breweries almost interchangeably to describe dark beers, and the two styles have many things in common. There are not many distinctions between the two.
If I can’t use that beer, what other one would you recommend?
The Chocolate Bomber beer we chose from Hangar 24 is a porter. If you need to substitute another beer in, no problem. Be sure to keep the measurements the same. Guinness is an easily accessible beer that would be a very comparable substitute. A great east coast option is Yuengling’s Hershey’s Chocolate Porter.
Ingredients for our Delicious Dark Chocolate Loaf Bread:
- Hangar 24 Chocolate Bomber Beer
- Dark Chocolate Cocoa Powder
- Dark Chocolate Chips
- Brown Sugar
- Baking Powder
How to make our Delicious Dark Chocolate Loaf Bread:
First, preheat oven to 350 F. Thoroughly grease a bread loaf pan with baking spray and set aside.
In a large bowl, sift together the flour, dark cocoa powder, and baking soda. Set aside.
Using a stand mixer, beat room temperature butter and brown sugar until fluffy, about 3 minutes. Add in the egg. Slowly add 1 cup of beer to the butter mixture and stir slowly for about 30 seconds. (Stir just enough to break up the butter.)
Slowly add dry ingredients in with the wet ingredients, mixing gently. Gently fold in 1/2 cup chocolate chips (reserve the other 1/2 cup) and then pour batter into prepared loaf pan.
*Pro tip: Cut a piece of parchment paper the length of the bread pan and allow the sides of the paper to be taller than the sides of the pan. Pour batter on top and bake. Once you remove the dish from the oven, simply lift the loaf out with the tall sides of parchment paper.
Once batter is in the pan, evenly distribute the other 1/2 cup of chocolate chips on top. Lightly press them into the top with the back of a spoon.
Bake for 55 minutes or until a tooth pick comes out clean when inserted in the middle of the loaf. Let bread cool in the pan for 10 minutes, then remove from pan and transfer to a wire cooling rack to cool completely.
So set the TV to the Hallmark channel, get the fire place going and whip this one up – trust me, your friends and family will thank you! With the leftovers you might have, breakfast will be waiting tomorrow 🙂 While this baby is baking, try cranking out one of our Fresh Simple Charcuterie Board or our delicious and Easy Hummus!
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- 1 1/2 cup all-purpose flour
- 1/4 cup dark chocolate cocoa powder
- 1 tsp baking soda
- 1 cup dark chocolate chips
- 1/2 cup brown sugar, packed
- 1 egg
- 1 cup Hangar 24 Chocolate Beer
- 1/2 cup salted butter
- Preheat oven to 350 F.
- Thoroughly grease a bread loaf pan with baking spray.
- In a large bowl, sift together flour, cocoa powder, and baking soda. Set aside.
- Using a stand mixer, beat room temperature butter and brown sugar until fluffy, about 3 minutes. Then add in the egg.
- Slowly add 1 cup of beer to the butter mixture and stir slowly for about 30 seconds.
- Slowly add dry ingredients in with the wet ingredients, mixing gently until fully combined.
- Gently fold in 1/2 cup chocolate chips (reserve the other 1/2 cup) and then pour batter into prepared loaf pan.
- Once batter is in the pan, evenly distribute the other 1/2 cup of chocolate chips on top, pressing them in slightly with the back of a spoon.
- Bake for 55 minutes or until a tooth pick comes out clean when inserted in the middle of the loaf.
- Let bread cool in the pan for 10 minutes, then remove from pan and transfer to a wire cooling rack to cool completely.
*Check out the notes in the post above on how to use parchment paper for easy removal of loaf after baking.
Amount Per Serving: Calories: 421Total Fat: 22gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 49mgSodium: 229mgCarbohydrates: 49gFiber: 3gSugar: 28gProtein: 5g
(Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)