Gingerbeerbread

• 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.

allpurpose, baking soda, salt, ground ginger, ubc, cinnamon, eggs, white sugar, brown sugar, i, canola oil

Taken from tastykitchen.com/recipes/desserts/gingerbeerbread/ (may not work)