Gingerbeerbread

Name: Gingerbeerbread
Ingredients: 2 cups Killian's Irish Red Beer; 2 cups All-purpose Flour; 1-1/4 teaspoon Baking Soda; 1/2 teaspoons Salt; 2-1/4 teaspoons Ground Ginger; 1/4 teaspoons Ground Nutmeg; 1 teaspoon Cinnamon; 2 whole Eggs; 1/2 cups White Sugar; 1/3 cups Brown Sugar; 2/3 cups Molassases- I Used Blackstrap; 2/3 cups Canola Oil

12 ingredients

6 steps

Ingredients

2 cups Killian's Irish Red Beer
2 cups All-purpose Flour
1-1/4 teaspoon Baking Soda
1/2 teaspoons Salt
2-1/4 teaspoons Ground Ginger
1/4 teaspoons Ground Nutmeg
1 teaspoon Cinnamon
2 whole Eggs
1/2 cups White Sugar
1/3 cups Brown Sugar
2/3 cups Molassases- I Used Blackstrap
2/3 cups Canola Oil

Directions

1

Preheat oven to 350 degrees. Grease two 8-inch square Pyrex baking dishes.
2

Add the beer to a medium saucepan. Over medium heat, bring to a bubble and then simmer to reduce. You want to reduce the beer by half so that you have 1 cup of liquid.
3

Combine the flour, baking soda, ginger, nutmeg, cinnamon, and salt. Whisk to combine.
4

In a separate bowl, whisk the reduced beer, eggs, white sugar, brown sugar, molasses, and canola oil.
5

Add the wet ingredients to the dry ingredients and stir gently to combine. Batter will be very wet.
6

Split the batter between the two pans. Place on the middle rack and bake for 25 minutes until a toothpick comes out clean.