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Gingerbread Stout Loaf

This loaf cake was inspired by one we sampled at The Sycamore Kitchen awhile back, and I knew I’d have to recreate it come the holiday season. The stout (instead of buttermilk) really intensified the deep, dark molasses flavor. I was a little worried swapping out the buttermilk in favor of stout that the texture would be off. But it was absolutely spot-on, and definitely some of the best gingerbread I’ve ever had. This recipe is a keeper for sure!

DSC_0570

Gingerbread Stout Loaf Cake

yields 1 9″x5″ loaf

  • 1 1/2 cups flour
  • 1 tablespoon + 1 teaspoon ginger
  • 2 teaspoons cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon allspice
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup stout beer (I was planning on using an oatmeal stout, but settled on Guinness instead)
  • 2 teaspoons vanilla
  • 1 cup unsalted butter, softened
  • 1/2 cup dark molasses
  • 2 large eggs, at room temperature
  • powdered sugar, for dusting
  1. Preheat the oven to 350°. Grease a 9″x5″ baking dish then dust with flour and set aside.
  2. In a small bowl, whisk together the flour, ginger, cinnamon, cloves, allspice, salt, and baking soda.
  3. In a measuring cup, combine the stout beer and the vanilla.
  4. In a large bowl, beat the butter and molasses until smooth.
  5. Add in the eggs, one at a time, beating after each addition.
  6. Slowly add a bit of the dry mixture to the butter/egg/molasses mixture, alternating with the stout mixture, until completely incorporated.
  7. Pour the batter into the greased and floured pan.
  8. Bake for ~45 minutes, or until a toothpick inserted into the center comes out cleanly.
  9. Dust with powdered sugar.
  10. Allow to cool completely before removing from pan.

Recipe adapted from Chow

Comments

What happened with the rest of the Guinness?

dad @ 12/19/2014 10:0934 am

What do you think? Dustin drank it!

Erin @ 12/20/2014 2:1256 pm

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