Stout Gingerbread Adapted
from Claudia Fleming
Yield: One 9-inch loaf
1 cup oatmeal stout
1 cup unsulphered molasses
1/2 Tablespoon baking soda
1/3 cup granulated sugar
1/2 cup dark brown sugar
3/4 cup grapeseed or vegetable oil
2 cups flour
2 Tablespoons ground ginger
1 1/2 teaspoons baking powder
1/4 teaspoon ground cloves
1/4 teaspoon freshly ground nutmeg
1/8 teaspoon ground cardamom
1 Tablespoon grated fresh gingerroot
the oven to 350°F.
Grease a loaf pan, line it with parchment and grease the parchment.
In a saucepan over high heat, combine the stout and molasses and bring
to a boil. Turn off the
heat and add
baking soda. Allow to sit until the foam dissipates.
In a bowl, whisk together the eggs and sugars. Add the oil and whisk
In a separate bowl, whisk together the flour, ground ginger, baking
cloves, nutmeg and cardamom.
Combine the stout mixture with the egg mixture, then add the liquid
to the flour mixture, half at
a time. Take care not to over mix. Pour the batter through a sieve top
get rid of any flour
the fresh gingerroot and stir to combine.