Stout Chocolate Chip Soda Bread

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A soft, dense, chewy homemade bread that doesn’t require any yeast! You’ll find stout and chocolate chips in this vegan loaf!


  • 4 and 1/4 cups all-purpose flour (510 grams)*
  • 3 tablespoons sugar
  • big pinch kosher salt
  • 1 teaspoon baking soda
  • 4 tablespoons cold coconut oil (or vegan butter)
  • 12 ounces cold stout beer
  • heaping 1/2 cup vegan chocolate chips


  1. Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. In a large bowl, combine your flour, sugar, salt, and baking soda. Whisk until combined.
  3. Add your coconut oil and “pinch” it into the flour until the chunks are broken into small bits and the mixture resembles coarse meal.
  4. Add your cold stout, mixing with a wooden spoon, until combined. Feel free to use your hands to make sure everything is combined. Do not overmix.
  5. Once your dough is nearly combined, add your chocolate chips and stir them through.
  6. Form your dough into a 10-inch wide circle and cut a large, deep X into the top.
  7. Bake for 45 – 50 minutes, or until the bread sounds hollow on the bottom when tapped and the crust is golden brown.
  8. Allow to cool on a cooling rack for at least 30 minutes before slicing.


* It’s super important to spoon and level your flour into your measuring cup. Why? You don’t want to over-measure your flour, and it’s really easy to do with measuring cups. Over-measured flour will result in tough, dry bread. Not fun! For best results, use a kitchen scale (this is the one I have).

Slightly adapted from the Cream Ale Irish Soda Bread recipe from Chowhound.

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