Gingerbeerbread Recipe

Name: Gingerbeerbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

853

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups Killian's Irish Red Beer, 2 cups All-purpose Flour, 1-1/4 teaspoon Baking Soda, 1/2 teaspoons Salt, and more.

Yes, Gingerbeerbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gingerbeerbread

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