Home » Recipes » Double Chocolate Irish Stout Soda Bread

Double Chocolate Irish Stout Soda Bread

This post may contain affiliate links, please visit our privacy policy for details.

We are baking up a delicious twist on soda bread with this Chocolate Soda Bread! Made with rich cocoa powder and chocolate chunks, Irish stout, and NO yeast, this easy-to-make loaf is the perfect breakfast or sweet snack.

angled image of two halves of chocolate soda bread stacked on top of each other with white flowers and bread crumbs around on marble surface.

Bread Has Never Been Easier!

While sourdough is one of our favorite things to bake, we know that not everyone wants/has the time to tackle a yeasted bread. Over the years, my mom and I have had SO much fun sharing quicker (and easier!) versions of classic yeasted bakes such-as, no yeast cinnamon rolls, beer bread, even some old fashioned doughnuts!

But today’s recipe is something extra special…because who said soda bread needed to be savory?! We love all things sweet and this chocolate beer bread has become our new go-to for St. Patrick’s Day.

What Is Soda Bread?

Soda bread is a form of quick-bread (which is a type of bread that is leavened without the use of yeast). Traditionally, the bread is made with flour, baking soda, salt, and buttermilk. It’s a staple in Irish cuisine and is known for its dense texture and signature cross-shaped cut on top!

This recipe, while keeping true to the traditional ingredients, has the addition of Irish stout, cocoa powder, honey, sugar, and chocolate chips to make it more dessert-like in flavor but keeping the signature texture and look of the classic bread.

half of chocolate soda bread on marble tray with utensils and another loaf behind.
overhead image of chocolate soda bread with two slices laying in front on parchment lined marble tray.

The Exact Texture You Should Expect:

This beer bread has a strong crust that encases the dense, moist crumb inside. Since there’s no yeast, this bread is the exact opposite of everything you know about a yeasted bread. There’s no airy, light, bouncy interior with that gorgeous crackly crunchy crust. If you’re looking for more of an airy bread, try our buttermilk sandwich bread, sourdough hamburger buns, or even our multi-grain bread!

These Ingredients Create The Perfect Loaf

Each and every ingredient in this recipe serves a very specific purpose. It’s important to read through these ingredients if you’re wondering about substitutions or why we used certain things.

  • All Purpose Flour – The base and structure of the bread. It provides starch and proteins that give the bread its shape and texture.
  • Natural Process Cocoa Powder – Provides the chocolate flavor and color. Natural process cocoa powder is slightly acidic and works well with baking soda as a leavening agent.
  • Brown Sugar – Adds sweetness and a hint of molasses flavor that complements the chocolate and stout. It also helps to create a slightly moist crumb.
  • Salt – Balances out the sweetness, enhances all the flavors, and helps control the rising process.
  • Baking Soda – The primary leavening agent. It reacts with the acidity from the buttermilk and cocoa powder, creating carbon dioxide bubbles that help the bread rise.
  • Honey – Adds a touch of sweetness, unique flavor notes, and helps keep the bread moist.
  • Buttermilk – Provides acidity to activate the baking soda for a good rise. It also adds tenderness to the crumb.
  • Salted Butter – Enhances flavor with richness and creates a tender texture. We used salted butter because the bread needed a little extra flavor, and we didn’t want to add additional salt.
  • Guinness Draught Stout Beer – Adds a depth of flavor with notes of malt and roasted coffee, caramel, and toffee. It provides additional liquid for the dough.
  • Chocolate Chips – Provides pockets of melty chocolate goodness and extra chocolatey flavor throughout the bread.
ingredients for chocolate soda bread on marble surface with text over each ingredient.

The Secret To Extra Flavor

This one step is crucial for that rich, malty beer flavor inside this loaf. Of course, if you’d rather have a less intense beer flavor, you can always skip this step…but if you love that rich maltiness (perfect for celebrating St. Patrick’s Day!), the first thing you need to do is reduce a bottle of beer down. This intensifies all the flavors and makes this bread irresistibly delicious!

First, We Make The Dough

Unlike traditional bread that needs time for kneading and proving, this dough only needs one bowl to mix, no kneading (the less mixing, the better), and there’s NO proving time. So, let’s get into it.

First, we’re just going to mix all the dry ingredients together in a large bowl. Then, add the rest of the liquid ingredients and mix until well combined.

chocolate dough in glass bowl.

⊹ Tip For Success! ⊹

We found during development that adding the chocolate chips in with the dry ingredients helps with getting them evenly distributed.

Form and Bake

Once the dough has come together, you will need to gently form into a round. With a sharp knife, cut a cross over the top of the loaf and bake! To get the perfect rise, we baked at 400°F for the entire time. This ensures a beautifully risen loaf that’s crispy on the outside and perfectly baked on the inside.

Recipe FAQ’s

For the most robust flavor, a dark ale/stout is preferred for this bread. BUT! That doesn’t mean you can’t use something other than an Irish stout. Almost any dark ale/stout would taste delicious with this chocolate soda bread. You can also use flavored stouts such as a chocolate, peanut butter, coffee, or even a spiced stout!

Of course! Chopped nuts would make a delicious addition to this bread. If you’re looking to add fruit, we recommend adding dried fruit to keep from adding moisture.

Once the dough is made, you can divide the dough in half or into quarters, depending on the size loaf you wish to have. Remember, bake times will vary based on the size of loaf you bake.

Once baked and cooled, this bread can kept in the fridge for 2-3 days or frozen for up to 3 months.

More Recipes You Will Love

chocolate soda bread with two slices laying in front of loaf on marble tray with metal plate beside, white flowers around, and utensils in glass behind.

When you make this Double Chocolate Irish Stout Soda Bread, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

Happy baking!
x, Caylie

two halves of chocolate soda bread stacked on top of each other on marble surface with white flowers and crumbs around and another loaf of chocolate soda bread behind.
5 from 1 vote

Double Chocolate Irish Stout Soda Bread

Satisfy your chocolate cravings with a fun and unique spin on the traditional Irish soda bread. This Double Chocolate Irish Stout Soda Bread is a must-try for all chocolate lovers.
Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 15 minutes
Servings: 18 slices


  • 1 bottle Guinness Draught Stout Beer, reduced
  • 3 cups all purpose flour*
  • ¼ cup natural process cocoa powder, sifted
  • ¼ cup brown sugar, firmly packed
  • 1 teaspoon salt*
  • 1 teaspoon baking soda
  • 1 cup chocolate chips
  • ¼ cup honey
  • ½ cup buttermilk, room temperature
  • 3 Tablespoons salted butter, melted


  • Heat oven to 400℉.
  • Line a sheet pan with parchment paper. Set aside.
  • While the oven is heating, reduce the beer.
  • Pour the entire 11.2 ounce bottle into a small saucepan.
  • Bring to a simmer over medium low heat. Do not boil. (As the beer gets hot, it will foam a lot. As it starts to cook, the foam will die down.)
  • Start stirring and keep it stirred until it has reduced by ½, about 15 minutes. (It should measure ¾ cup, which is the exact amount you need.) Be careful. It can burn quickly. Set aside to cool.
  • In a large bowl, stir flour, cocoa powder, brown sugar, salt, baking soda, and chocolate chips together.
  • Add reduced beer, honey, buttermilk, and butter.
  • Stir until it comes together as a dough.
  • Turn out onto a floured surface.
  • Form into a ball.
  • Place on prepared pan.
  • Using a sharp knife, cut an x on top of the loaf. The cuts should be halfway through the bread.
  • Bake for 45 minutes, or until bread tests done.

Notes + Tips!

*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g to the measurement for each cup of flour.
We used Diamond Crystal Kosher Salt.
* Room temperature is about 70℉.
* Use an oven thermometer to ensure accurate cooking temperatures.


Serving: 1slice | Calories: 183kcal | Carbohydrates: 32g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 222mg | Potassium: 57mg | Fiber: 1g | Sugar: 14g | Vitamin A: 95IU | Vitamin C: 0.1mg | Calcium: 29mg | Iron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

– Still Hungry? –

Here are a few recipes may like!

Did you try this recipe?

Let us know in the comments!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


    1. Hi Jeff! I just fixed the recipe card. The beer goes in with the other wet ingredients (honey, buttermilk, butter). Hope this helps and we hope you love this bread! x, Caylie

  1. i think you may have forgotten the “add reduced beer” part of the recipe itself- it says to only add the dry ingredients and then the honey, buttermilk, and butter.