Preheat oven to 350 degrees Farenheit. Beat butter and both sugars in a mixer until combined.

Beat in eggs and vanilla extract until fluffy.

Sift together dry ingredients: flour, cocoa powder, and baking soda.

Pour about 1/3 of the beer and the cream into the butter/sugar mixture and beat in on low speed.

Next, mix in half of the flour mixture. Continue rotating between beer/cream and the flour mixture until everything is added and combined.

Fold in chocolate pieces.

Pour batter into a greased, 9x5 loaf pan.

Bake for 55-60 minutes or until toothpick inserted into the center of the bread comes out clean.

Remove from oven and cool. While bread is cooling, prepare the Bailey’s glaze. Whisk together powdered sugar, Bailey’s Irish cream, and 1 tablespoon of heavy cream. Add additional cream as needed to achieve desired consistency. Drizzle over cooled bread. Slice to serve.