Maple-Stout Quick Bread

Strong beer - think Guinness with its black color and rich consistency-gives this bread a slightly bitter note and a great nutty brown hue.
Preheat the oven to 350 degrees.Spoon the flour into dry measuring cups; flatten with a knife. Combine the flour, baking soda, baking powder, and salt, mixing well with a whisk. Put the butter and brown sugar in a large mixing bowl; beat with a mixer on high speed until smooth. Add the eggs 1 at a time, beating well after each addition. Add vanilla. Combine the beer, sour cream, and 1/4 cup syrup, stirring well with a whisk. While whisking on low speed, add the flour mixture and beer mixture alternately to the butter mixture, starting and ending with the flour mixture; beat until smooth.Place the dough in a 9-inch x 5-inch metal pan, greased with baking spray. Bake at 350 ° C for 43 minutes or until a wooden stick inserted in the middle comes out with wet crumbs sticking to it. Cool for 10 minutes in the pan on a wire rack. Remove from the pan; cool completely on a wire rack.In a small bowl, add the powdered sugar. Add the remaining 1 tablespoon of syrup; mix until smooth. Drizzle the icing on the cooled bread; if desired, let it stand until it hardens.