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HooDoo Vanilla Porter Quick Bread with Barleywine Poached Pears

Course: Side Dish | Beer Style: Barley Wine

HooDoo Vanilla Porter Quick Bread with Barleywine Poached Pears

This quick bread recipe from HoodDoo Brewing Co. is made with HooDoo Vanilla Porter and topped with pears that have been poached in barley wine.

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Prep Time: 25 minutes | Yield: 1 loaf


  • 2 cups water
  • 2 cups HooDoo 2014 Barleywine
  • 2 cups granulated sugar
  • 3 small whole Bosc or Bartlett pears
  • 1 1/2 tsp all-purpose flour
  • 7.88 ounces all-purpose flour (about 1 3/4 cups)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 6 Tbsp butter, softened
  • 3/4 cup packed dark brown sugar
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • 1/2 cup HooDoo Vanilla Porter (stout or English mild)
  • 1/2 cup sour cream
  • 1/4 cup maple syrup
  • Baking spray


  1. Preheat oven to 350°F.
  2. Bring two cups water, two cups barley wine and granulated sugar to a slow boil over medium-high heat in a medium saucepan.
  3. Add whole pears–do not skin or core; reduce heat to medium, and cook at a medium-low boil for five minutes or just until pears start to soften. You want the pears firm in the center, so when poked with a knife, it should stick about 1/4″ down.
  4. Remove pears from pan; cool slightly.
  5. Trim bottom off each pear so that it is about the height of a 9 x 5–inch loaf pan. Lightly brush 1 1/2 teaspoons flour over bottom 2/3 of each pear. Set aside.
  6. Pour yourself some of that barley wine to sip on while you pull together the batter.
  7. Weigh or lightly spoon 7.88 ounces (about 1 3/4 cups) flour into dry measuring cups; level with a knife.
  8. Combine flour, baking soda, baking powder, and salt in a medium bowl, stirring well with a whisk.
  9. Place butter and brown sugar in a large bowl; beat with a mixer at high speed until well blended.
  10. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  11. Combine HooDoo Vanilla Porter, sour cream, and syrup in another medium bowl, stirring well with a whisk.
  12. 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.
  13. Scrape batter into a 9 x 5-inch metal loaf pan coated with baking spray.
  14. Arrange pears in pan, pressing into batter.
  15. Bake at 350°F for 50 minutes or until a wooden pick inserted in the center comes out with moist crumbs clinging.
  16. Cool 10 minutes in pan on a wire rack. Remove from pan; cool completely on wire rack.
  17. Slice and eat with a bit of porter to wash it all down…oh, and of course, share with a few good friends.
  18. * Adapted from Cooking Light

Meghan Storey has been lucky enough to work in the world of craft beer since graduating from the University of Mississippi. Now living in Nashville, TN, with her big yellow dog Wally, she loves introducing friends to new craft beer and food pairings. Since beginning work on she can be found adding beer to just about everything she cooks.

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