Preheat oven to 375F. Spray a 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
In a large mixing bowl, add the first 9 ingredients (through baking powder). Tip: Measure the oil in a 1/4-cup measure, filling it halfway (there’s 4 tablespoons in 1/4-cup, so halfway is 2 tablespoons). By adding the oil first, it coats the measuring cup so the subsequent sticky ingredients (molasses, honey, maple) will slide right out.
Slowly pour beer over the top. It will bubble and foam. Stir until combined. Batter is thick, gloppy, and dense.
Turn batter out into prepared pan, smoothing the top lightly with a spatula.
Bake for about 40 minutes, or until top is domed and set, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
Allow bread to cool in pan for about 15 minutes before turning out onto a wire rack to cool completely. Slice using a serrated knife.
Notes
Storage: Bread is best fresh, but will keep airtight for up to 4 days. As the days pass, toasting it is recommended. Serving Ideas: with butter, hummus, olive oil and balsamic; eat is as toast, use as sandwich bread, dip in soup, use for French toast, dice day-old bread and bake for croutons or dice and make a French toast bake or bread pudding. See blog post for more details.