Preheat oven to 350°F. Spray a 9x5 bread loaf pan with baking spray, then set aside.

In a large bowl, whisk together flour, cocoa powder, baking soda, salt, and white pepper. Set bowl aside.

Using a stand mixer (or hand mixer + large bowl), beat butter and brown sugar until fluffy, about 3 minutes. Scrape the edges of the bowl, then mix in egg. Add beer and mix for 30 seconds, just enough to break apart butter mixture into the beer.

Slowly add dry ingredients in with the wet ingredients, mixing gently in between. When all dry ingredients have been added, mix until just combined, when dry ingredients are no longer visible. Do not overmix.

Add chocolate chips and walnuts, then glently fold them into the batter.

Pour bread dough into the prepared pan. Push the dough so that it fits into the corners, but do not smooth out top.

Bake for 45-55 minutes or until a tester toothpick comes out clean with a few moist crumbs.

Let bread cool in the pan for 10 minutes, then remove from pan and transfer to a wire cooling rack to cool completely.

In a small bowl, whisk together powdered sugar, Baileys, and cream until smooth.

If you'd like the glaze to be thinner, add a small splash of baileys until desired consistency is reached. If you'd like the glaze to be thicker, add 1 tablespoon powdered sugar at a time until glaze is thick enough.

Once bread has cooled, drizzle Baileys glaze on top.

Serve as desired.